A culinary journey at the Embassy of Canada to Japan
It’s not every day a chef gets the chance to cook for royalty, but that’s exactly what happened to Stanley (Stan) Fry during his work-integrated learning (WIL) through a co-operative education placement at the Embassy of Canada to Japan in Tokyo. On day five of his co-op, Fry prepared a meal for the Imperial Princess of Japan.
As an RRC Polytech Culinary Arts graduate (2025), Fry’s role at the embassy allowed him to cook for ambassadors and dignitaries from around the world. The position, working under the embassy’s Executive Chef from mid-May to August, was part of a pilot program through the Government of Canada and was highly competitive, with Fry selected from a pool of applicants across Canadian post-secondaries.
Fry’s time at the embassy was full of moments that shaped both his personal and professional journey. One of the most transformative experiences was his week at the World Expo in Osaka, working alongside fellow RRC Polytech Culinary Arts graduates, Gahbrielle Chow and Jayden Lowe.
Cooking at the Canadian Pavilion for the World Expo he gained invaluable insight into orchestrating large-scale events. “It’s made me much more consistent in everything I do,” says Fry, noting how the fast-paced environment pushed him to refine his skills and processes.
During his placement, Fry also had the opportunity to manage the embassy’s kitchen for a week. He handled everything from purchasing ingredients and developing the menu to overseeing inventory. His week wrapped up with a four-course dinner for three guests, given just a day’s notice. This challenge strengthened his ability to adapt, plan, and execute under pressure.
“Creating perfect dishes has helped everything I do to undergo some pretty rigorous testing before being used. This has resulted in me gaining a few recipes that I know will work no matter the time or place,” shares Fry.
Reflecting on his journey, representing RRC Polytech and Canada on a global stage was a point of pride for Fry. “It’s a chance to show some of the most influential people where I grew up and how great Winnipeg really is,” he explains. Fry also notes that his culinary education was just the beginning, with real-world experience propelling him even further.
Fry’s advice to future students embarking on their work-integrated learning placements is simple yet profound, “Don’t be afraid to say you don’t know something. You learn more the more open you are about what you’re ignorant of.” He believes that openness to learning and curiosity are vital.
“Don’t let anybody stifle that curiosity, if you have it keep it above all else, and if you don’t then you are going to need to get it. That curiosity is the one thing that makes those 12-hour days easy.”
To Fry, maintaining curiosity is the key to growth and success, whether you’re serving royalty or tackling the everyday challenges of a busy kitchen.