Thursday Dec 12, 2024
Thursday Dec 12, 2024
Wednesday, 15 August 2012 00:17 - - {{hitsCtrl.values.hits}}
Rasika Weeraratne became a chef because he loves the constantly changing and evolving nature of the work. Chef Rasika who was recently promoted by the Hotel’s management to the position of Sous Chef in charge of its signature seafood restaurant Lagoon is a busy man. He also assumes full responsibility for the famous Dragon Brunch, at the Cinnamon Grand Courtyard every Sunday, a feast of exotic colour and flavour from East Asian culinary traditions. He is also Assistant Chef at Echo, the hotel’s Italian restaurant.
Chef Rasika began his career at the Lanka Oberoi, Cinnamon Grand’s older avatar, in 1991, having obtained his training at the National 
Apprentice Board. He then gained considerable experience in the Middle East at the Dubai Metropolitan Palace Hotel, Millennium Hotel Sharjah, and the Madinat Jumeirah, Dubai. During his time overseas, he says he specialised in Eastern, Western, Italian and Arabic cuisine. “I also especially learned about Pub Food,” he says. In fact, it was to be Chef de Partie at the Cheers Pub that he joined Cinnamon Grand on his return to Sri Lanka in 2002.
“In this line of work, we are constantly challenged to come up with new things. New themes, new dishes, innovation and creativity that is constant,” Chef Rasika says, adding that he thrives on the build up of pressure, handling a large staff and delivering exceptional cuisine within a specific time frame.
“I think you need to enjoy this work. It means unusual hours and a lot of commitment and love. Otherwise it would be impossible to strive to the heights to which it can take you,” he explains.
