Bocuse d’Or Sri Lanka 2019 Master Class learns from first Michelin-starred Sri Lankan origin chef

Rohan Fernandopulle, Michelin-star chef Lahiru Jayasekera and Bocuse d’ Or committee members 

 Michelin-starred chef Lahiru Jayasekara

Bocuse d’Or Sri Lanka’s second Master Class featuring the very first Sri Lankan origin Michelin-starred chef Lahiru Jayasekera was held at Shangri-La Hotel Colombo. The class was conducted exclusively for the finalists of Bocuse d’Or Sri Lanka 2019.

This year’s first master class was also conducted by another Michelin-starred chef Roland Debuyst at the Sri Lanka Institute of Tourism and Hospitality Management (SLITHM) Auditorium in Colombo earlier this year under the patronage of Minister of Tourism and Christian Development Affairs John Amaratunga. This class was attended by 35 teams of chef and commis from around the island who will participate in the finals of Bocuse d’Or Sri Lanka. The teams completed two courses of fish and beef meals with all the trimmings at an allotted time and were judged on their kitchen skills, time management, plating and taste. 

Chef Lahiru who was crowned National Chef of the Year 2016, has gained a reputation in the upper echelons of London’s culinary scene, working his way to the top at some of the country’s top restaurants, including Marcus Wareing’s The Berkeley, Raymond Blanc’s Le Manoir and most recently, Gordon Ramsey’s restaurant, Pétrus.

Lahiru’s interest in culinary competitions began in 2004, when he entered Young Chef of the Year – winning it for the first time three years later. He then went on to represent The Craft Guild of Chefs at an international level in 2008, winning 3rd place in the New Zealand-UK competition and Culinary Olympics in Germany respectively. He has also retained the Michelin-star for Pétrus for consecutive years and hopes to take it from one star to two this year.

“This year the Bocuse d’ Or Sri Lanka platform has organised two additional master classes by internationally renowned Michelin-Star chefs and we organise all this free of charge for the benefit of our culinary industry,” said Bocuse d’ Or Sri Lanka President Rohan Fernandopulle. “We are honoured to have such esteemed experts come and train our young chefs and we are proud to be able to do this under the Bocuse d’ Or Sri Lanka platform,” he added.

Bocuse d’ Or Sri Lanka Promotions Manager Daesaman Wimalasooriya also noted, “All this is made possible by our partners and sponsors including Dilmah, Sri Lankan Airlines, Sri Lanka Tourist Board – So Sri Lanka, CHGSA, SLITHM, CDC Events, Palladium, Pragmatic, US Meat Export Federation, Round Island Barramundi, Nestle Professional, Anchor Food Professional, Shangri La Hotel Colombo, Upfield Professionals, Flipit, Chewy Cinnamon, East-West, Hilton Colombo, Queens, TNL Radio and Nehemiah Consultants. 

Bocuse d’ Or Sri Lanka is a non-profit organisation consisting of renowned chefs and hospitality industry professionals dedicated to uplift the culinary standards of Sri Lanka and facilitate the appointment of local candidates for the Bocuse d’Or competition. In addition to the competition the organisation conducts a variety of master classes and trainings by International chefs, to support the local culinary industry.