Hawthorne is built not to just serve tasteful healthy meals that are farm-to-fork but is also an establishment that caters to people who need hospitality experience.
Hawthorne is a social enterprise - Hospitality Workers Training Centre (HWTC). HWTC has trained many individuals at Hawthorne and at other partnered establishments. Individuals who have been trained include unemployed youth, Ontario Disability support and Ontario Works. In 2015 with the help of HWTC, 80%of the people who were trained were successfully placed in hospitality jobs within Ontario.
We were hosted by the executive chef Ricky Casipe who is only 25 years old. Ricky has flourished at Hawthorne as a creative chef who embraces the farm to fork city food ideology. He explained all the dishes with great detail which exemplified a passion and knowledge for what he does. The dishes he provided also reflect that age does not determine the experience needed for a title, but the motivation you have to accomplish something you believe will also get you there. Thank you for providing great service and dishes.
This is the half roasted squash drizzled with coconut+ginger ginataan dressing with fried shallots and quinoa. Chef Ricky inspired by his Filipino cultural background had used a sweet dessert flavour of ginataan to accompany the roasted squash to bring out a sweet fresh taste to the squash.