Final Days in Lyon
Well, like it or not, our time in Lyon is drawing to a close. Our group is scattered to all points of the compass, many of them off to a new stage of life without the relentless focus of the Bocuse d’Or.
Getting to better know this diverse group of passionate, talented people has been a great treat for me. They are each as special as they are unique, and unique is what they are. Our support group was friends and family and more. There are David’s former employees who flew here on their own dime - their own student income dime - to lend a hand in the kitchen and support in the stands. Apprentices and young Chefs looking forward to the future, and reveling the the culinary present in Lyon. There are Chefs from Calgary, Vancouver, Victoria and more. There is one of Canada’s former apprentices at the competition who currently works in Paris and “stopped by” via a 5 hour train ride to help out and lend support, and at least two former Canadian Chefs from the Bocuse d’Or offered their insight & guidance. Always looking forward, the Chef Candiate for 2011 was here as well.
I would like to reiterate my personal thanks to the Chefs of Team Canada for the Bocuse d’Or.
Robert Sulatycky, Coach & Mentor Chef, when I worked with him last year was the Director of Food and Beverage for the world renowned Beverly Hills Hotel, and has since been promoted to a position overseeing both this hotel and a second Beverly Hills hotel of equal calibre. This is a Chef who meets the culinary demands of the fickle glitteratti of Hollywood, and burns through Blackberry batteries faster than he can charge them, yet remains as passionate and committed to the Bocuse d’Or as when he was the Chef Candidate himself. His insight and laser focus on important detail cannot be understated, and are much appreciated. I have enjoyed working with him on both a Moxie’s Feature Menu, and the Bocuse d’or.
Vincent Parkinson, General Manager & Chef de Mission is the Executive Chef at the very elite Calgary Golf & Country Club. This little gem is hidden away in a little pocket of paradise just outside of the downtown core, and has about a two hundred year waiting list for memberships, give or take a decade. Vincent is a veteran of many a culinary battle, and has been the glue binding together this national effort on the world stage. As any of you who have planned any type of trip involving an airplane can imagine, the logistical challenge of organizing the flights and accomodation of twenty-odd different professionals with varying schedule demands from L.A., Calgary, Vancouver, Victoria and points abroad to Lyon, France is an immense challenge. And that’s just for the actual week of the contest! Imagine the myriad details of organizing three major fundraisers across Canada, the requirements of the contest itself, shipping cargo, dealing with customs, uniforms, sponsors, stainless steel molds, european equipment, etc, etc, for the past two years leading up to this week! Did I mention he has a day job? Vince is to be commended for tackling such a monumental task, and managing it so well, while promoting Canada with such success on the world stage - as a cap on his success, he got both the hosts of the event to wear a Canadian Hockey Jersey, all being broadcast to over 70 countries around the world. Well done Vince!
Grace Pineda is simply one of the finest apprentices I have ever met. She has boundless energy and enthusiasm, and a great budding culinary talent. Grace is bound to do exceptionally well, no matter which path she takes - and in the culinary world, there are many, many paths. Grace’s success in life is nicely foreshadowed by her success at the Bocuse d’Or, and her win as Best Apprentice. I look forward to any future opportunity to work with Grace.
Finally, David Wong. David and I got to know each other better in an ideal setting, over a long lunch at Thomas Keller’s “Bouchon” in the Napa Valley, during our Leadership Conference there. We sat for hours, eating charcuterie, mussels and duck, and chatting about cuisine. All of life should be so good. David is one of those people who, when you meet him once, his impression sticks with you for quite some time. I have had the privilege of working with David many times now through our fundraising work for the Bocuse d’Or, and our upcoming Winter Feature for Moxie’s. David and I developed this menu with the assistance of our Calgary Moxie’s Chefs, and the experience of the road to Bocuse has definitely flavoured the menu. Lemon Hazelnut Tart with Berry Preserves, anyone?
I can count on one hand the number of people in my professional life who I have not been able to get along with. I generally like working with most people, and I am fortunate enough to work for a company that attracts the type of people that I really like to work with. For me, David personifies the type of person that I really like to work with - bright, talented, inspiring. In every Moxie’s kitchen that I have worked with David, the Chefs and crew always comment on David’s passion, and his contagious good spirit. David inspires me, and renews my creative energy. I look forward to a continued friendship with David, and I’ll be looking out for the next opportunity to chat about cuisine over charcuterie, mussels and duck.
Congratulations, David and Grace! We’re all proud of you!
