Another Vancouver chef has been chosen to represent Canada at the prestigious biennial Bocuse D’or competition — the Olympics of culinary contests.

Ryan Stone, who studied at Vancouver Community College and is now executive chef at the West Coast Fishing Club on Haida Gwaii, represented Canada at the 2005 contest as apprentice to chef Morgan Wilson.

Now he is leading the team representing Canada in France in 2011.

“I had that moment where I thought, what have I got myself into,” he said. “I know the work that’s involved and the commitment to the competition.”

Stone said his team has already started working on the menu, which so far includes Scottish monkfish and Scottish saddle of lamb.

“The biggest lesson to learn is the scope of the competition, how big a show it is and how crazy it is,” he said.

“If you walk in without knowing, it (is) a big shock. There are 5,000 people watching you ... French techno music blasting, disco balls, lights. It’s like a rock show.”

“We want to put Canada on the world stage,” the chef added.

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