Category Archives: Hawksworth Scholarship

Top Eight Advances to National Finals this Fall

2016finalists

Each of competitors were given identical ingredients and allowed two hours in the kitchen to inspire the taste buds of the judges. Some of this year’s ingredients included whole rabbit, double-smoked bacon, fresh herbs and a wide selection of fresh produce and dairy products. Four identical main course plates had to be completed within the two-hour time period or marks were deducted from the final score. Main course plates had to represent an a la carte sized portion with the inclusion of 120 grams of protein, one starch garnish, two vegetable garnishes and one sauce.

 

We kicked off the competition in Calgary at the SAIT kitchen, naming Alex Edmonson as the heat winner. Recently starting his own personal chef service, Edmonson showed the esteemed panel of judges that he was ready to ready to vie for national title by executing his stuffed rabbit saddle with in-depth skill and finesse. Securing second was Coleman Everest from MARKET with his ‘Schnitzel & Spatzle’.

 

Heading back to our hometown, Vancouver, the second heat of the competition was held at Vancouver Community College. Alex Hon from West Restaurant impressed the judges with his trio of rabbit and following in close second was Corey Hess from Royal Dinette with his assiette of rabbit.

 

We continued our search for top young culinary talent in Montreal. Being only the second year the competition has been extended to this city, the talent pool was strong. Producing the ever difficult, rabbit en croute, Massimo Piedimonte from Le Mousso solidified his place as the heat winner when the dish came out perfectly.  Ritchie Nguyen from Maison Publique also cemented his position in the national finals with his dish, Rabbit Ballantine.

 

Hawksworth2016-1

 

 

Our last destination to round up the final 8, was Toronto. Returning contestant, Stephen Baidacoff whom works as a private chef, continued to amaze the panel of judges with his elevated focus and determination. He won the heat with his roasted rabbit and cappellacci with leek. Not far behind, securing the last position in the finals with crusted rabbit loin and rabbit tart was Alex Nacinovich from Restaurant Bosk.

 

Congratulations to all competitors! The national finale will be taking place on September 17 at Vancouver Community College. The final eight will use mystery ingredients from a black box, which will be revealed only moments before the competition clock begins to countdown. The winner, chosen by a prominent panel of Canadian chefs and food critics, will be awarded a $10,000 scholarship, international stage

Canada, here are your top eight young chefs

Top8

Four heats, 37 competitors and the highest amount of applications we’ve ever seen… this year’s Hawksworth Young Chef Scholarship has been our busiest year yet and we’re proud to reveal the talented top eight competitors whom will be battling it out at the Vancouver Community College on September 12 to win $10,000 and an international stage.

 

Thanks to our all of our sponsors, including TD Aeroplan Visa Infinite Privilege, Gordon Food Service and Le Creuset, for making this year’s competition such a success and inspiring the next generation of young Canadian chefs.

 

We kicked off the competition at George Brown College in Toronto on May 26, where the first of our finalists Stephen Baidacoff (27, Georgetown, ON) and Marvin Palomo (22, Markham, ON) came out on top, winning the praise of the judges and a spot in the final each. Stephen used his eclectic experience – from cooking progressive Canadian cuisine in Edmonton to his current role at the Michelin starred restaurant in New York, Eleven Madison Park, to create spice roasted lamb loin with onion petals, pickled potato wedge and thyme oil. Marvin also comes from a background that includes many influences; from a five-month stage in Piedmont, Italy at the Michelin-starred La Contea Di Nieve with Chef Claudia Verro to his position at Toronto’s Dailo restaurant, where he creates new Asian cuisine under Chef Nick Lui. His dish of sous vide lamb loin with fava bean puree and balsamic lamb jus won him the second spot in the finals.

 

Vancouver Community College was the location for our BC heat on June 9 and Taiwanese born Kevin Tang (28, Vancouver, BC), now of the Shangri-La Hotel Vancouver, took the winning spot with his pan seared lamb loin with spiced sabayon and roasted cauliflower puree. Keith Hodgson (24, Summerland, BC) from the Four Seasons Hotel in Vancouver, took the second spot with his honey glazed lamb loin, cauliflower, roasted king oyster mushrooms, crispy garlic and cumin garlic emulsion.

 

Our search for the nation’s most talented chefs continued with our Calgary heat on June 13 at the Southern Alberta Institute of Technology, where our two youngest finalists impressed the judges with their dishes. Sean MacDonald (24, Calgary, AB) of Market Restaurant showed the European influences from his travels with his winning onion milk sous-vide eye of lamb short loin with celery potato puree, pickled caramelized leeks, celery salad, pickled mustard seeds and sauce espagnole. Ian MacDougall (23, Calgary, AB) also brought a continental flair, having spent four years in England – most recently a year at the award-winning Five Fields in London – and his roast loin of lamb, olive oil poached tenderloin, charred eggplant, spinach gnocchi, shallot, fava bean and jus gras showed the high level of skill developed in his Chef de Partie role at Calgary’s renowned Model Milk.

story1

New for this year was the popular Montreal heat for eastern Canada, held on July 29 at the Quebec Institute of Tourism and Hotel Management. Cynthia Iaboni (26, Montreal, QC) blew away the judges with her lamb in brodo with gnocchi, eggplant puree, fava beans and asparagus tips, which showed off her fine dining background at Montreal’s Restaurant Le Serpent with Chef Michele Mercury and Bouillon Bilk with Chef Francois Nadon. Montréal resident Alec Fraser (23, Calgary, AB) of Toque!, previously also of Model Milk, took the final spot with his lamb short loin crusted with leek ash, spring vegetables and charred lemon emulsion.

 

Congratulations to our eight deserving finalists and we look forward to seeing them cook again in the black box challenge at Vancouver Community College on September 12. Judges Chef Mark McEwan (The McEwan Group), Chef Normand Laprise (Toque! and Brasserie T!), Chef Scott Jaegar (The Pear Tree), Chef Anthony Walsh (Oliver & Bonacini Restaurants), and Chefs David Hawksworth and Kristian Eligh (Hawksworth Restaurant Group) will be joined by food critics Jacob Richler (Canada’s 100 Best), Marie-Claude Lortie (La Presse) and Alexandra Gill (Globe & Mail) to choose the winner of the 2015 Hawksworth Young Chef Scholarship.

 

 

Hawksworth Scholarship in Montreal

Chef Hawksworth and the Hawksworth Young Chef Scholarship team are on the last leg of their trip across the county to find the best young Canadian culinary talent. After hosting regional heat competitions in Vancouver, Calgary and Toronto earlier this summer, the team is thrilled to see what Montreal can bring to the table. The first ever Montreal heat will be hosted at Institut de tourisme et d’hôtellerie du Québec on July 29th. Two competitors from this heat will advance to the finals, in the hopes that they will come out on top with the $10,000 prize and an international stage. The two competitors that reside in Eastern Canada will be in high calibre company at the finals competing alongside;

Ian MacDougall, Model Milk, Calgary

Keith Hodgson, Four Seasons Hotel, Vancouver

Kevin Tang, Shangri-La Hotel, Vancouver

Marvin Palomo, Dailo, Toronto

Sean MacDonald, Market Restaurant, Calgary

Stephen Baidacoff, Eleven Madison Park, New York

 

For updates follow the competition on Twitter as we prepare for Montreal and the finals this September at Vancouver Community College.

hycs

Hawksworth Scholarship Fundraising Dinners

Working alongside presenting sponsor TD the Hawksworth Young Chef Scholarship Foundation is excited to announce the Foundation’s 2015 fundraising dinner series taking place across Canada.

The fundraising dining series features Chef Hawksworth collaborating with the Foundation’s chef judges on multi course dinners. On June 11 Chefs Hawksworth and Eligh will host with Chefs Lee Cooper, J-C Poirier and Lucais Syme in Hawksworth Restaurant’s heritage York Room. Quickly following on June 14, Chef Justin Leboe of Calgary’s Model Milk welcomes Chefs Hawksworth and Eligh. To round out the regional heats Chef Hawksworth joins legendary Montreal Chef Normand Laprise at his famed restaurant Toque! in Monteal on July 28.

Tickets for these memorable fundraising dinners can be purchased by contacting Brody Jones directly at brody@hawksworthrestaurant.com.

Hawksworth - Chris Bolin

Hawksworth – Chris Bolin

Hawksworth Young Chef Scholarship Toronto Recap

HawksworthToronto2015-124

 

A panel of Canada’s top chef’s have spoken and two talented culinary finalists from Toronto will now head to Vancouver as part of the national Hawksworth Young Chef Scholarship presented by TD Aeroplan Visa Infinite Privilege. The competition was extremely fierce during the Toronto heat last week with only two young chefs making it through to the final round taking place on September 12. Heats will also be taking place in Calgary, Vancouver and Montreal.

Each competitor was given identical ingredients, provided by Gordon Food Service Canada and two hours in the kitchen to wow the taste buds of the judges. The Toronto heat the finalists are: Stephen Baidacoff (from Eleven Madison Park) and Marvin Palomo (from DaiLo) who stood out ahead of the competition to win over the judges.

“As we enter our third year and this contest grows larger, we are see more and more top caliber applicants from cities across Canada causing the talent pool to become increasingly more impressive and the competition tougher”, says Chef Hawksworth. He also noted, “there was a wide range of techniques used in the preparation of the dishes we saw yesterday in Toronto but the judges found there to be a certain elevated level of sophistication from the two who progressed through to the finals”.

Stephen Baidacoff was first overall in the Toronto heat impressing the panel of chefs, which included: Rob Gentile, David Lee, Damon Campbell, Grant van Gameren, Kristian Eligh & David Hawksworth. The bold simplicity of his outstanding lamb dish showed a confidence that translated into an impressive first place showing. As a reward for his hard work in the kitchen, Le Creuset provided the winner with Stainless Steel – Chef’s Pan (Saucier) as well as round-trip airfare to Vancouver.

Taking place at Vancouver Community College in September, the final round of this national competition will see the finalists use mystery ingredients from a black box, revealed only moments before the competition clock begins. The winner, chosen by a prominent panel of Canadian chefs and food critics, will be awarded a $10,000 scholarship along with an international stage.

 

Chef Michael Christiansen from The Pear Tree wins Canada’s Hawksworth Young Chef Scholarship for 2014

MChristiansen 2014 HYCS winner

Michael Christiansen won the 2014 Hawksworth Young Chef Scholarship competition, held at the Pacific Institute of Culinary Arts on Sunday, Sept. 28. The 23-year-old, originally from Winnipeg, stood the heat of the kitchen to beat finalists from across Canada for the $10,000 prize presented by Chefs’ Table Society of BC and a stage at an international restaurant of his choosing.

During yesterday’s final, Michael cooked alongside seven other contestants – each finalist created a recipe using ingredients from the Freybe Mystery Black Box which were only revealed that morning, and presented their dishes to the panel of Canada’s most revered chef judges. Michael made it to the final three with 26-year-old Stephen Baidacoff and runner-up 24-year-old Corey Hess, who was named Le Creuset’s Rising Star.

Michael’s main dish and dessert wowed the panel of judges as both creations, including his lingcod, were exceptionally clean and well balanced. He also won points for his technical ability, judged by Hawksworth Restaurant’s Chef de Cuisine Kristian Eligh and the Chefs’ Table Society of BC President, Chef Scott Jaeger in the kitchen. Michael scored top marks from the judges during a taste test by a panel that included: Chef David Hawksworth, Chef Michel Jacob, Chef Normand Laprise, Chef Anthony Walsh, respected Canadian food writer Jacob Richler and La Presse’s restaurant critic Marie-Claude Lortie.

“The calibre of the young chefs this year has been extraordinary and all of the judges have been impressed by the dedication, passion and creativity they showed in the kitchen,” says Chef David Hawksworth. “We created this national competition to find the top young culinary talent in Canada and we’ve found it in Michael. I’d like to thank all of the judges for giving their time and sharing their expertise with these emerging chefs as well as providing them with the inspiration to take their culinary careers to the next level.

“We couldn’t have held this competition without the help of our sponsors and we’d like to thank our founding sponsor the Chefs’ Table Society of BC, the Pacific Institute of Culinary Arts for providing an excellent venue and a special thanks to Freybe, GFS, The Gourmet Warehouse and Le Creuset for their generous support. We look forward to next year’s competition and unearthing more young talent across the country in 2015.”

An esteemed line-up of Canada’s top culinary talent unites for distinctive gala dinner

HYCS banner

A true all-star line up of Canada’s most revered chefs will assemble to judge the second annual Hawksworth Young Chef Scholarship competition in Vancouver this month. When judging duties are over, the celebrity chefs will join forces in the kitchen to cook a special six-course fundraising dinner at Hawksworth Restaurant on the evening of Sunday September 28th.

During the day, the stellar line up of judges will be keeping an eye on the eight young chefs, selected from the Western and Eastern heats. Competitors will have three hours to create dishes with ingredients from the Freybe Mystery Black Box at the Pacific Institute of Culinary Arts. Those who have reached the final round of the Hawksworth Young Chef Scholarship, stand to win a $10,000 prize, presented by the Chefs’ Table Society of BC, and a stage at a top international restaurant.

Chef David Hawksworth will be cooking at the gala dinner with his fellow judges, each of whom has created a special dish for the six-course meal. Chef Hawksworth will be joined in the kitchen by his Chef de Cuisine Kristian Eligh and Vancouver-based Chef Michel Jacob from Le Crocodile, as well as Burnaby’s Chef Scott Jaeger from The Pear Tree for this year’s event. Other special guest chefs travelling west for the fundraising dinner include the legendary Chef Normand Laprise, owner and head chef of Toqué! and Brasserie T!; and Corporate Executive Chef of Oliver & Bonacini Restaurants Chef Anthony Walsh.

Our country’s venerable culinary stars have stepped forward to take part in judging Canada’s Hawksworth Young Chef Scholarship this year,” says Chef David Hawksworth. “We’re excited to inspire the next generation of chefs and give people an opportunity to experience the cuisine of many great culinary masters during this extremely special gala dinner.”

The fundraising dinner will be served in Hawksworth Restaurant from 5pm on September 28, 2014. Tickets cost $140, or $218 including wine pairings, and must be booked in advance by calling 604.673.7000. First-come first-served seating will operate in the Hawksworth Bar where both the fundraising meal and the bar menu will be available.

Hawksworth Scholarship Regional Heats

A panel of Canada’s renowned chef’s have spoken and a number of talented culinary finalists will now head to Vancouver as part of the Hawksworth Young Chef Scholarship.  The competition was extremely fierce in both the Western and Eastern heats this past week with four young chefs from each region making it through to the final round taking place on September 28.

Each competitor was given identical ingredients, provided by GFS, and two hours in the kitchen to wow the taste buds of the judges. Those who came out on top were a diverse group of talented young chefs from a number of our nation’s top kitchens. Stemming from the Western heat the finalists are:  Stephen Baidacoff (Get Cooking, Edmonton), Alexander Fraser (Model Milk, Calgary), Michael Christiansen (The Pear Tree Restaurant, Vancouver) and Corey Hess (L’Abattoir, Vancouver).  From the Eastern heat, Michael Dolente (Shangri-La, Toronto), Alex Nacinovich (Canoe, Toronto), Nehemiah Lim (Jump, Toronto) and Solomon Chau (Stock, Toronto) all stood out ahead of the competition to win over the judges.

“As we expanded the competition into more cities across Canada this year the talent pool has become increasingly more impressive” says Chef David Hawksworth, the founder of the Hawksworth Young Chef Scholarship.  Chef Hawksworth noted, “there was a wide range of techniques used in the preparation of the dishes but the judges found there to be a certain elevated level of refinement for those who progressed to the finals”.

Michael Christiansen & Michael Dolente both placed first in their respective heats with Christiansen impressing the Western judging panel of chefs which included: Connie De Sousa, Justin Leboe, Michael Noble, Michael Allemeier, Kristian Eligh & David Hawksworth.  He showed impressive composure, organization, and technical abilities, which translated into an impressive first place showing. As a reward for both of their hard work in the kitchen, Le Creuset provided both with Stainless Steel Chef’s Pans, as well as round-trip airfare to Vancouver.

Taking place at the Pacific Institute of Culinary Arts in September, the final round of competition will see the finalists use mystery ingredients from the Freybe Black Box, revealed only moments before the competition clock begins. The winner, chosen by a renowned panel from the Canadian food industry, will be awarded a $10,000 scholarship, presented by the Chefs’ Table Society of BC, along with an international stage.

Competitor

blog2

blog3

Gala Dinners for Hawksworth Scholarship

GalaDinners
Along with the national expansion of the Hawksworth Young Chef Scholarship we are very excited to announce coinciding fundraising gala dinners. These multi-course collaborative dinners will showcase the very best of Canadian cuisine while giving guests the chance to support Canada’s most promising up and coming talent. To book a table please contact each restaurant directly. For any other scholarship related inquires please contact brody@hawksworthscholarship.com.

June 22 – Calgary, AB
Model Milk – Chefs Justin Leboe & David Hawksworth
Reservations: 403.265.7343

June 24 – Toronto, ON
Luma – Chefs Anthony Walsh & David Hawksworth
Reservations: 647.288.4715

Hawksworth Young Chef Scholarship Fundraising Dinners

Along with the national expansion of the Hawksworth Young Chef Scholarship’s culinary arts competition we are very excited to announce coinciding fundraising gala dinners. These multicourse collaborative dinners will showcase the very best of Canadian cuisine while giving guests the chance to support Canada’s most promising up and coming talent.

HYCSDinnerLogos_edited-1

June 22 – Calgary, AB
Model Milk – Chefs Justin Leboe & David Hawksworth – $90
Reservations: 403.265.7343

 

June 24 – Toronto, ON
Luma – Chefs Anthony Walsh & David Hawksworth – $90
Reservations: 647.288.4715

 

June 27 – St. John’s, NL
Raymonds Restaurant – Chefs Jeremy Charles & David Hawksworth – $125
Reservations: 709.579.5800

 

September 28 – Vancouver, BC
Hawksworth Restaurant – Chefs David Hawksworth, Anthony Walsh, Kristian Eligh, Mark McEwan, Scott Jaeger and Normand Laprise – $140
Reservations: 604.673.7000

Reservations may be made by calling each restaurant directly.