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Friday, 10 February 2012 00:00 - - {{hitsCtrl.values.hits}}
Executive Sous Chef Clifford Perera and Chef Navinda Fernando were amongst the top three of 11 teams to compete in the first Bocuse d’Or contest to be held in Sri Lanka.
The dish that secured the team the runner up position was a roasted Australian angus bacon wrap in a baharat tripe sausage, bone marrow and foie gras, semifreddo with gratin dauphinoise creme and sweet root vegetables in tomato confit.
Winners of the local contest will represent the country in the finals of Bocuse d’Or Asia in Shanghai where four Asian candidates will be selected to compete in the finale in Lyon, France in January 2013. There they will compete amongst the best chefs in the world.
The competition gives the Sri Lankan culinary world an opportunity to showcase its creations at a prestigious international forum. Sri Lankan cuisine is one of the more complex in South Asia. It derives its unique identity from a rich mix of cultures that incorporate Malay, South Indian, Arab, Portuguese, Dutch and British influences.
Bocuse d’Or is the most highly regarded worldwide professional cooking competition and was established in 1987 by Paul Bocuse. The competition is devoted to inspiring culinary excellence in young professionals. It distinguishes itself from other culinary competitions by demonstrating the preparation of each dish to a live audience.
President of Bocuse d’Or Asia Otto Weibel and President of Bocuse d’Or Singapore Christophe Megel visited Sri Lanka to judge the competition, supported by President of Bocuse d’Or Sri Lanka Rohan Fernandopulle, Promotion Manager – Bocuse d’Or Sri Lanka Anura Dewapura and Official Coach – Bocuse d’Or Sri Lanka Alan Palmer.
