Culinary Art 2018 puts Sri Lanka ‘in the upper rung for delectable cuisine’

 

The local hotel industry and its connected interest areas were complementary to the tourist trade in general and were instrumental in increasing the number of tourists who visited Sri Lanka. Culinary Art 2018, now in its 18th year, was a factor that spurred tourist arrivals, ensuring Sri Lanka was now firmly in the "must visit" grouping of countries, Minister of Tourism and Christian Religious Affairs John Amaratunga said.

He was Chief Guest at the Culinary Art 2018 exhibition held recently at the BMICH.. He said the significance of this annual event was that each year portrayed progressive strides in culinary skills exhibited by the local hotel industry.

He lauded the group of organizers who had ensured the productss exhibited were of the highest levels. 'As in previous years the exhibition would provoke wider visitor interests and ensure an increased number of tourist arrivals, the minister said.

He further said it would be encouraging if more women were attracted to the hospitality trade.

The minister added that excellence in culinary art becomes necessary to keep pace with the fast growing tourism industry to satisfy the complex food passions, adopting the highest standards of culinary art. 'Broad participation in the competition would undoubtedly be a hallmark of excellence for the future as well.'

Chairman Chef’s Guild of Sri Lanka, Gerard Mendis said this year's exhibits would be judged by a group of international chefs; Bernd Uber, from Germany, Eric Wong, SATS Catering, Singapore, Walter Butt, Switzerland, Eric Low from Singapore.

Included also in the panel were Chef Dilip de Silva (with UK experience), Eraj Abeywardena, with qualifications from Budapest, Hiran Serasinghe, who was with the Oberoi India, Sunil Danthanarayana, who served with the Intercontinental Hotels Chain, Athula Senanayake, graduated from Austria and worked at the Hilton International, UK, Nishadha Periyaperuma, from the Hyatt, and a graduate of Regency Campus, Adelaide, Chamila Jayasinghe, Atlantis and Palm, Nalaka Fernando, who worked at AB Mauri, and Keerthi Hapugasdeniya, domiciled in Australia.

Culinary Art Food Expo ( CAFÉ),held this month, featured a substantial number of Sri Lankan industry professionals, spanning vertical sectors from Food and Drink , Food Service, and Hospitality Equipment. The exhibition also featured regional industry professionals and exhibitors.

The competition was open to chefs from resorts, restaurants, hotels from all parts of the country and the region, Gerard Mendis further said the Chefs Guild, established 1988, was an industry centered training platform with structured culinary programmes to establish world class experience in hospitality training.

At the awards ceremony held on the third day of the exhibition some 360 competitors were judged for The Festive Buffet, Sri Lanka Master Baker of the Year, Sri Lanka Artistic Creative Pastry Chef , Sri Lanka Family Master Cooking Championship, Sri Lanka Arrack and Vodka Cocktail Championship and Scan Sunquick Moktail Competition.

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