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Cinnamon’s Resort Hotels bags 77 medals at Culinary Art and Food Expo 2017

Comments / {{hitsCtrl.values.hits}} Views / Friday, 15 September 2017 00:00

Cinnamon’s resort hotels bagged a total of 77 medals at the 17th edition of the Culinary Art and Food Expo, which was held at the BMICH in Colombo. Organised by the Chefs’ Guild of Lanka, the annual trade exhibition is the country’s largest and fastest-growing professional trade show for the hospitality, food and beverage sector, and is one of the most prominent culinary exhibitions in Asia.

The 77 medals were collectively won by four properties in the Cinnamon Hotels & Resorts portfolio, namely, Hikka Tranz by Cinnamon, Cinnamon Bey Beruwala, Cinnamon Citadel Kandy and Cinnamon Wild Yala. Hikka Tranz by Cinnamon won the most number of awards out of all of the resorts in the Cinnamon chain, by securing four gold medals, 15 silver medals and 12 bronze medals. Cinnamon Bey won five gold medals, three silver medals, 17 bronze medals, as well as a Gold Excellence award in the highly competitive Artistic Showpiece category. Cinnamon Citadel Kandy received two gold medals, two silver medals and 11 bronze medals, whereas Cinnamon Wild Yala was the recipient of two silver medals and three bronze medals. The event was attended by a team of elite chefs and F&B personnel from Cinnamon Hotels & Resorts, whose collective participation, coupled with the hospitality chain’s commitment to delivering world-class F&B standards resulted in this significant achievement. 

Recognised and endorsed by the World Association of Chefs’ Societies (WACS) which has a membership of 110 countries, the Culinary Art and Food Expo offers a platform for talented chefs from around the country to showcase their finest food and beverage creations and innovations. The expo also gives them the opportunity to build valuable business networks and learn more about the latest F&B trends in the industry. The first segment of the exhibition, which was a three-day culinary art competition, featured more than 1,700 chefs from 165 hotels contending for various accolades. Their presentations were assessed by an esteemed panel of 31 judges from the World Association of Chefs’ Societies. The second segment of the event which was a trade exhibition covering the hospitality, food and beverage sectors, attracted large gatherings of professionals from the industry, who enjoyed four days of business opportunities, networking and knowledge sharing. Commenting on Cinnamon Hotels & Resorts’ exceptional performance at the Culinary Art and Food Expo 2017, Sunimal Senanayake Sector Head – Resorts Sector (Sri Lanka and Maldives) said: “We are truly delighted that four of our properties, collectively secured a total of 77 medals at the 17th edition of the Culinary Art and Food Expo. It is a privilege to be recognised by Sri Lanka’s most revered culinary and F&B platform. The awards secured at this prestigious event serve as a testament to Cinnamon Hotels & Resorts’ consistent commitment to upholding global standards of excellence when it comes to our F&B offering. We look forward to participating in upcoming exhibitions and we hope to give even more members of our team exposure at these world-class competitions. Our culinary and dining experiences are an integral part of the holiday experiences that we offer, and we remain dedicated to continuously improving and upgrading them.”

The Cinnamon Hotels & Resorts chain comprises 13 distinct hotels and resorts located in key areas across Sri Lanka and the Maldives. The brand embodies a passion for inspired living and promises holistic and enhanced experiences that are tailor-made to suit the specific interests of travellers. The Cinnamon brand focuses on offering memorable holidays and getaways that deliver exceptional standards of service whilst showcasing the warmth and vibrancy of contemporary Sri Lankan hospitality.  

The Chefs’ Guild of Lanka is Sri Lanka’s association of professional chefs which is affiliated with the World Association of Chefs’ Societies (WACS), a global network of chefs’ associations founded in October 1928 at the Sorbonne in Paris. Over the years, the Chefs’ Guild of Lanka has worked closely with Sri Lankan chefs, inspiring creativity, innovation and development amongst them, whilst also enhancing local employment creation and fostering the training of an ever-growing and skilled workforce in the country. 


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