It was a ninth-place finish for Vancouver chef David Wong at the prestigious Bocuse d’Or cooking competition in France yesterday.
The Art Institute of Vancouver instructor, who spent two years preparing for the biennial culinary contest, competed against 23 other top chefs from around the globe for the title of world’s best chef.
His assistant Grace Pineda, 22, also from Vancouver, won the award for best commis.
Wong was chosen to represent Canada in a qualifying competition in 2007.
His team performed about 50 complete run-throughs, each lasting five hours, in preparation for the intense two-day contest.
The 24 competitors had to prepare dishes that featured Norwegian cod, scallops and wild prawns, and Aberdeen Angus beef.
Team Norway took home gold and $32,000, followed by the teams from Sweden and France.
