Master of the kitchen rooting for the Canucks

It's a good thing David Hawksworth followed his passion and became a chef instead of a firefighter or hedge fund manager. Otherwise Vancouverites wouldn't have tasted his divine creations at West, the award-winning restaurant where the expectant father has reigned supreme since 2000, winning Vancouver's chef of the year in 2005. In between his chef duties and watching his wife's belly grow, a ridiculously busy Hawksworth graciously agreed to answer the Courier's nosey 10 Questions.

1. Your wife Annabel says you're a dedicated Canucks fan. How far have you gone to display your passion for the team?

Yes, I'm a huge fan, [but] no tattoos or face painting. I'm saving that till we get the Stanley Cup. I did offer to paint the logo on Annabel's pregnant belly, but I don't think she's up for it.

2. You've worked alongside some of the best chefs in the world, such as the notorious Raymond Blanc. What's the best piece of advice he gave you?

The most significant thing I learned from Raymond Blanc was to treat your section (in the kitchen) as if you were running your own business and your life depended on it. Everything you do should be done to the highest possible standard. Don't just do it for the sake of doing it-always do the very best you can, don't ever settle for second best.

3. Have you ever used your culinary skills to seduce your wife?

For our first date I took her for dinner to The Windows of the World atop the London Hilton overlooking Hyde Park. A guest chef from France (three-star Michelin chef Marc Meneau) was cooking. We had eight courses, champagne and fine wines. Meneau came to our table and I think it's fair to say she was pretty blown away. As for cooking before we were married, I was working six days a week so we usually went out. There were many memorable dining experiences, including Alain Ducass Louis XV (three star) in Monaco, and of course London's famous Le Gavroche where we got engaged so food definitely-although perhaps not my culinary skills-played a role in the seduction.

4. Here's a food challenge: I only have mustard, chickpeas, garlic, apples and beets in the fridge. What can I make for dinner?

Chickpea salad with mustard dressing, shaved apple and marinated beets, crispy garlic slivers for garnish.

5. What are your three favourite food movies?

They haven't made one yet, but there's a scene in LA Story with Steve Martin ordering coffee. Remember the "De-caf espresso. Cappuccino. Do you have de-caf coffee ice cream? I'll have a de-caf double half caf. And I'll have a twist of lemon." That's why I never go to Starbucks. It's out of control.

6. Chefs have morphed into the new rock stars. Do you have any stalkers?

My lawyer advised me not to speak about them.

7. What is your ideal vacation?

Three days of fishing at the West Coast Fishing Club, then five days of heliskiing then five days somewhere warm and sunny.

8. Cooking for a chef is very daunting. When's the last time someone invited you over for dinner?

About six weeks ago our friends Ken and Barb Cross put another amazing dinner on. They are very passionate about food and wine, very talented cooks and gracious hosts who always bring great people together.

9. What's the strangest item in your fridge?

There's something from China in there. It smells OK, but I'm not sure what to do with it.

10. You could probably work anywhere. Why do you choose to stay in your hometown?

I like to be close to the ocean and mountains and it's a good place to bring up a little one. London is fast and exciting and it was great to spend 10 years there, but there is a better standard of living here and now I'm looking to get different things out of life.

-Fiona Hughes

published on 05/02/2007