Bocuse d’Or selects ‘Team Sri Lanka’ for world’s most prestigious live culinary competition

The much awaited Sri Lanka selection for the Asian finals concluded in Colombo with Chef Asanka Wickramasinghe and Commis Lahiru Udana from The Fortress emerging the Gold Winners and thereby being selected to represent Sri Lanka in the Bocuse d’Or Asian finals to be held in Singapore next year. 

The silver medal was awarded to Chef Chamaka Perera and Commis Kavinda Madurawella from Waters Edge Hotel, whilst the Bronze was awarded to Chef Upul Mallawarachhi and Commis R. Sanjay Kumar from Cinnamon Grand. 

The culinary competition was held at the Hotel School in Colombo amidst fierce competition from over 20 participating hotels. The distinguished panel of judges included President Bocuse d’Or Asia Chef Otto Weibel and President Bocuse d’Or Singapore Chef Christophe Megel from Singapore, Bocuse d’Or A’rgent 2009 Chef Jonas Lundgren from Sweden, Sri Lanka’s very own Dharshan Munidasa and Chef Michel Saelen. 

Also present to encourage, guide and advice participants were committee members of Bocuse d’or Sri Lanka, President Rohan Fernandopulle, Secretary Chef Dhaithiya Krawage, Treasurer Chef C. Sudusinghe, Official Coach Chef Kithsiri De Silva, event coordinator Alan Palmer and Assistant Coach Chef Buddhika Samarasekera.   

Paul Bocuse is an icon in the culinary world. In January 1987, Paul Bocuse created the Bocuse d’Or, a revolutionary gastronomy contest, giving young chefs a unique opportunity to demonstrate their skills and offering them a tremendous springboard for their careers. From one competition to the next, its international influence has grown constantly. The idea, 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, a jury composed of the most illustrious chefs of the planet. Beyond a mere cooking contest, the Bocuse d’Or is a show that draws extraordinary media coverage. Many talented chefs have made a name for themselves thanks to the contest. The sixth edition of the competition to select the Asian finalists will take place in the Asia Pacific Region in April 2016. 24 countries will participate and the top four countries will be invited to the 17th Global Final in Lyon, France in January 2017.

Commenting on the event, Chef Asanka said, “Overall the competition was very good and exciting and it gave me a wonderful opportunity to compete with Sri Lanka’s well-known chefs. The judges were well experienced who gave fair judgments with no partiality. I am proud to be the winner and very much looking forward to give my best at the Asian finals of the competition.” He further went on to say, “Bocuse d’Or competition is the dream of every chef. It is good opportunity for those who have real culinary skills to get more culinary experience. It also provides the opportunity to try out new and uncommon dishes. I wish that Bocuse d’Or happens in the future and create creative chefs.”

President of Bocuse d’Or Sri Lanka Rohan Fernandopulle remarked, “Mirroring the sentiments of the judges I must say that the standard and quality of the competition has improved over the years, which means we are on the right track. The purpose is to uplift the culinary standard of Sri Lanka and this was evident from the dishes that were produced. This also shows the training that we have done with the Michelin Chefs and past Bocuse d’Or winners from overseas have truly paid off.” 

Furthermore when questioned on the Plans for Bocuse d’Or Asian selection 2016 and overall view of Sri Lanka’s chances of going to the finals in 2017 he commented, “We have already made plans of extensive training for team Sri Lanka. It is an extremely intense competition and they have to commit to rigorous training and prepare mentally in order to stand a chance in Asia. We intend on setting up a test kitchen for him and give him preliminary guidelines. In addition, we want to bring in some expertise like the Michelin Chefs and past Bocuse d’Or winners who have ‘hands-on’ experience.  

“Bringing world-class chefs down is an immense benefit for our chefs. This not only provides him with international training but also allows us to extend their expertise to the students at SLITHM as well. Sri Lanka has been to the finals once and once we missed going into the finals by ‘one’ point!  Hence, with proper guidance and training we have a very good chance of being at the finals.  The winner is a very enthusiastic guy who I know will put in his heart and soul into this and I am sure we will be able to make it to the finals.  It is not an easy task but we will definitely work towards it.”

Bocuse d’ Or Sri Lanka, hospitality partner; Mount Lavinia Hotel hosted a special awards ceremony with a tantalising five course sit down dinner. Apart from the Bocuse d’Or overall winners, many other awards were presented for the ‘Best Tea Inspired Dish’ by Dilhan Fernando from Dilmah, which went to Chef Chamaka Perera from Waters Edge and the ‘Best Commis’ was awarded to Commis Ruwan Sri Lal from Earls Regency Kandy by Margaret Say from USA Poultry.

The ceremony was graced by the Prime Minister of Sri Lanka Ranil Wickremesinghe and Deputy Minister of Tourism Arundika Fernando apart from other distinguished invitees who all enjoyed a truly enjoyable culinary experience!