Thursday Dec 12, 2024
Thursday Dec 12, 2024
Friday, 7 July 2017 00:00 - - {{hitsCtrl.values.hits}}
Paying tribute to its world-class culinary prowess the team from Waters Edge once again triumphed at the Bocuse d’Or Sri Lanka Selection Competition that was held last Friday (30 June). The team comprising of multiple award-winning Executive Sous Chef Chamaka Perera and W. Dinesh, diced, minced, stirred and plated their way to victory and the opportunity to compete in the Bocuse d’ Or Asia 2018.
Speaking at the awards ceremony Waters Edge General Manager culinary guru Rohan Fernandopulle said, “Bocuse d’Or is one of the most sought-after culinary competitions in the world. Sri Lanka has had great success at past competitions and looking at the level of prowess displayed this year, I have no doubt that we can enthral the world with our cooking. I am also personally honoured to have my team from Waters Edge take top honours and wish them the very best for the Asian competition.
The team from Waters Edge also comprised of young W. Dinesh sourced from the Dilmah Culinary School. He is an 18-year old Commis Chef who has shown skill and proficiency far beyond his years and comes from humble beginnings in Sri Lanka’s central tea plantations. The duo was selected amongst 24 candidates by a Bocuse d’ Or approved panel of judges consisting of both international and local expertise.
Bocuse d’Or’s National Coach and Executive Chef at Waters Edge Buddhika Samarasekara also speaking at the awards ceremony said, “It gives me great joy to see my apprentices shine on this national stage today. I have no doubt that they possess the skill and expertise to win big for Sri Lanka at the Asian and Global competition.”
Waters Edge showcased their culinary expertise with a seven-course menu including a welcome drink of blueberry and clove infused iced tea, white truffle infused sweet onion cappuccino, soursop sorbet, a choice of slow roasted premium choice grade US beef tenderloin or pan-fried round island barramundi served with either green pea and carrot confit or tomato basil beurreblanc, and chocolate crunchy caramel bar, cointreu-infused avocado ice-cream, and orange and coconut red velvet truffle for dessert. The gala dinner was attended by the who’s-who of the hotel industry where guests were served the delightful dishes prepared by chef Buddhika and his team.
Named after Paul Bocuse, an icon in the culinary world Bocuse d’Or is a revolutionary gastronomy contest, giving young chefs a unique opportunity to demonstrate their skills, offering them a tremendous springboard for their careers. The idea is to bring together 24 young chefs from all over the world, among the most promising talents of their generation, and have them prepare amazing dishes within an allotted time period, live in front of an enthusiastic audience. To decide between them is a jury composed of the most illustrious chefs of the planet.
Under the guidance of Bocuse d’ Or Sri Lanka, ‘Team Sri Lanka’ will now plan for the Asian competition in 2018.
