VANCOUVER — Earl’s Restaurant has announced plans to remove the word ‘albino’ from its products and marketing in response to a human-rights complaint.

“It did not occur to us that the name would be associated with albinism, neither did it occur to us it would offend. We do not believe the use of the word ‘albino’ reflects any intention to discriminate against persons with albinism,” reads a company statement.

KELOWNA, B.C. — Chef Marc St. Jacques, executive chef at Toronto’s Auberge du Pommier, an Oliver & Bonacini brand, has taken home gold at the Gold Medal Plates Canadian culinary championships, a fundraiser for the Canadian Olympic Foundation.

“I am shocked and this win is totally unexpected,” said St. Jacques. “There were some amazing chefs competing, and this is by far an incredible honour.” St. Jacques’ winning creations included a terrine of fois gras, a dish of white soy gelée, black sesame financier and roasted lemon curd, paired with Peller Estates Ice Cuvée.

VANCOUVER — David Hawksworth is preparing to welcome chef Philip Howard to his kitchen at Hawksworth Restaurant in Vancouver for a two-night guest appearance Feb. 28 and March. 1.

The Michelin-Star chef who hails from The Square restaurant in Mayfair, London, will re-team with Hawksworth to create a six-course tasting menu.

VANCOUVER — Foodservice and hospitality professionals gathered to learn about industry products and trends and take in chef competitions this week, from Jan. 27 to 28, at the Vancouver Convention Centre.

Several chefs spoke at the show, including Rob Feenie, Chuck Currie and John Bishop. And, on the showroom floor, the B.C. chapter of the Canadian Culinary Federation crowned Will Tse, executive chef at Vancouver-based Sandbar Restaurant, Chinese Chef of the Year, in the B.C. Chinese Chef of the Year Competition.