John Humphreys's blog

I first met Ryan Stone on a train in Lyon, France, heading to the massive food expo that hosts the Bocuse d’Or. It was the day before the 2009 competition, and Ryan was attending as a part of the lead-up to his own 2011 bid for gold. It was hardly surprising that Ryan was a foodie, but our conversation ran around the world, in a culinary sense. It was odd in a way; inspired food conversations with another talented chef are a treat.

I hate to say it with sugar rush of Halloween still lingering, but at Moxie’s, we’re getting ready to roll out our new Christmas Feature!  Yes, the frost is coming, but we are countering it on a number of culinary fronts.  First, I was happy to develop this Christmas feature with Robert Sulatycky, a Canadian chef for the Beverly Hills Hotel in sunny L.A. Robert and I have collaborated before, and there some great warm flavours coming to help ease us into the colder months.

I just read this title on one of our promotional pieces for Ryan Stone, Canada’s Chef for next year’s Bocuse d’Or competition in Lyon, France.