Top-ten finish for Canadian Chef David Wong at global culinary showdown
Top-ten finish for Canadian Chef David Wong at global culinary showdown
Title sponsor Moxie’s Classic Grill congratulates Team Canada on a job well done at the prestigious Bocuse d’Or
Calgary, AB, January 29, 2009 - Moxie’s Classic Grill is proud to announce that Chef David Wong and the Canadian Bocuse d’Or team achieved success placing in the top ten at this year’s Bocuse d’Or in Lyon, France. With a ninth place overall finish for Bocuse Team Canada, Chef Wong’s apprentice Grace Pineda won top honours for “Best Commis (Apprentice).” Their participation at the most prestigious culinary competition in the world has helped foster worldwide appreciation for the quality and character of Canadian cuisine. This rewarding experience for Team Canada is a culmination of years of hard work from Chef Wong and months of support from title sponsor, Moxie’s Classic Grill.
“On behalf of the entire Moxie’s family, I’d like to congratulate Chef Wong and his team for their performance at this year’s Bocuse d’Or,” said Laurids Skaarup, President of Moxie’s Classic Grill. “We’re a fiercely proud Canadian company and these are fiercely proud Canadian competitors. At Moxie’s, we have always known that Canada is blessed with tremendous culinary talent, evidenced in David’s top-ten placement and Grace’s award for “Best Commis.”
Leading up to the 2009 Bocuse d’Or, Chef David Wong spent the past six years training to perfect his craft. After winning the Canadian Bocuse d’Or nomination in 2007, David put his instructor duties at The Art Institute of Vancouver on hold to prepare full time for the Bocuse d’Or competition.
“This has been an incredible journey, and it was truly a privilege to represent Canada at the Bocuse d’Or. The competition is unbelievably fierce, and the opportunity to compete at this level is something I will never forget,” said Chef Wong. “Moxie’s dedication gave us advantages no other Canadian competitor in the history of Bocuse has enjoyed - we were able to train full time in the months leading up to the competition, work with young Moxie’s chefs across Canada, and share our story with Canadians.”
