Culinary Art Food Expo 2019 shows strong attendance growth

The 19th Edition of the Culinary Art Food Expo (CAFÉ) 2019 – Exhibition and Culinary Competition was held on 21, 22 and 23 October at the BMICH. Organised by the Chefs’ Guild of Lanka together with World Association of Chefs Societies and CDC Events & Travels, the professional Exhibition Organiser of the event is a trade platform for exhibitor suppliers including hotels, restaurant operators, retail food service professionals, equipment dealers, food distributors and many others both locally and regionally, comprising of 120 stalls. 

CAFÉ 2019 was declared open by Chief Guest Minister of Tourism, Wildlife and Christian Religious Affairs John Amaratunga amidst a gathering of culinary artists. 

As the dynamics in the industry change daily, CAFÉ has seen continual growth in professionals from the retail food service segment. Hence, the demand for stalls this year for CAFÉ 2019 saw a significant growth and by bringing in new exhibitors, more innovations and game-changing ideas, the culinary art this year was more creative than ever before. 

Top chefs were featured on stage at the CAFÉ this year. International judges together with participants from the region were present at the event. Attendees experienced the latest trends, techniques and innovative recipes, fascinating creations, and how to rethink cuisine in their own kitchens. Several accomplished and celebrated chefs from across the country and the region were in attendance. 

Chefs Guild of Lanka Chairman Chef Gerard Mendis stated, “The show has added a number of new categories to inform and inspire attendees at this prestigious event. The competitors from Sri Lanka and the region showcased talent in classes across all disciplines of the culinary arts; from Mini French Pastries, Ice Carvings, Practical Cookery, Artistic Pastry Showpieces, New Sri Lankan Cuisine, Modern Asian Cuisine and Show Piece Categories. Several new categories have been added this year by way of Wedding Cake Structures and Creative Cheese Platter Segments.”

He added, “CAFÉ 2019 attracted personnel from the Food and Beverage, Restaurant Operations, Quality Assurance, Purchasing, Franchise Development, Operations and other imperative departments. This is an important show for the continued growth of the food and beverage industry in the country. Not only do we get the continuing educational opportunities and exposure to newer time saving products and services to help us grow, it’s a time for these culinary professionals to get away from the day-to-day and think about how to further their career goals. I truly believe in the value and power of CAFÉ’s potential.”