Monday, 19 August 2013 00:00
Culinary Art 2013, held from 2 to 5 August at the BMICH had some very special entrants all the way from Passekudah on the East coast of Sri Lanka. Despite all of the obvious difficulties and adversity they undergo, this team has surely cooked their way to join the crème de le crème of culinary artists.
The resort has been in operation only for a short while and it is a tribute to the dedication of its management and staff that it has received so many accolades since its inception. Despite the fact that some of the staff have had no prior training in the hospitality industry and are being trained on the job, as it were, this year they had an unprecedented 10 participants representing the popular seaside resort in this contest.
Maalu Maalu Resort and Spa proudly employs over 60% of its staff from the local area and any small achievement is received with a great deal of excitement and a thrilling sense of accomplishment.
The culinary team was led by Executive Chef Jayarathna Bandara comprised of 10 participants represented Maalu Maalu Resort and Spa in this contest and were awarded in the following categories with two gold, one silver and three bronze medals:
The medals won were as follows; gold medals for buffet platter presentation and for five-course set dinner menu, silver medal for plated dessert and bronze medals for live hot cooking, for vegetarian set menu and for the bartender challenge. The Chefs Guild of Sri Lanka is recognised by the World Association of Chefs’ Societies (WACS) and is judged by WACS approved professionals from all around the world. The competition was conducted in keeping with the WACS culinary competition guidelines. This annual event was initiated in 1988 with only 75 competitors and today has around 1000 chefs competing for gold, silver and bronze medals.