Chefs at Hikka Tranz by Cinnamon emerge Culinary Olympic Champions

Friday, 25 November 2016 00:00 - - {{hitsCtrl.values.hits}}

Chef Julinda Pushpakumara and Chef Lasitha Kaviratne

Sri Lanka was internationally recognised in the culinary field, when executive chef Julinda Pushpakumara and chef Lasitha Kaviratne, won five medals for Sri Lanka at the recently concluded Culinary Olympics 2016.

Nominated by the Chefs Guild of Sri Lanka, the chefs from Hikka Tranz by Cinnamon were part of a six-member team representing Sri Lanka. The two chefs were recognised among over 2,000 participants from 59 countries, having prepared over 2,000 meals for the competition.

Chef Julinda Pushpakumara won two silver medals while pastry chef Lasitha Kaviratne won a gold medal and two bronze medals for the country as the dynamic duo from Hikka Tranz by Cinnamon displayed their skills at the event.

The talented chefs presented spectacular dishes for the festive platter category which included a beautifully poached salmon covered in scallop mousse, air dried wagyu beef crusted with an assortment of wildflower petals and nuts and last but not least the mouth-watering smoked duck breast with turkey chunks and shitake mushrooms.

Dishes such as the cheese terrine with fig jam and green crusted cured cod with ahi tuna stood in the spot light alongside apple calvados marmalade for cold dishes. Pork belly pudding with port wine jelly and spice rubbed Angus beef tataki with horseradish crème fraiche were some of the winning dishes.

Drawing similarities to its sporting counterpart, Sunimal Senanayake, Sector Head – Leisure Resorts at Cinnamon Hotels & Resorts, said the competition was the largest held in the international culinary arena and to have two chefs from Hikka Tranz by Cinnamon win medals with their effort was an amazing feat.

“It takes a lot of hard work and dedication to emerge as champions in such a prestigious competition and I would like to congratulate both chef Julinda and chef Lasitha with regards to their achievement,” he further added.

Held every four years, the Culinary Olympics is considered to be the biggest exhibition in the world of culinary art and the ‘toughest live cooking competition’. The competition features both individual and group events testing contestants in seven categories, namely artist show, buffet platter, the five course set menu, finger food, desserts, petite fours and appetisers.

This year’s Culinary Olympics drew over 25,000 visitors to the Messe Erfurt in Germany with the location transforming into the biggest restaurant in the world with 18 glass kitchens where chefs’ showcased their talents.

Team Singapore bagged the gold medals for best national team followed by Finland who came in second in this highly competitive event.

The Culinary Olympics which premiered in 1900 in Frankfurt Main and has since been a gathering of national teams, youth national teams, regional teams and caterers who compete every four years in their respective disciplines, bringing the culinary talents of chefs across the world to the international arena.