Sri Lanka was placed third at the recently held Bocuse d’Or Asian competition in Shanghai for the Biennial World Chef Championship – the Bocuse d’Or (The Concours Mondial de la Cuisine, World Cooking Contest), winning the bronze medal. This means they secure entry as one of the four Asian teams that will compete at the finals of Bocuse d’Or International championship in 2013 at Lyon, France along with culinary giants like France, U.K., U.S.A, Switzerland, Japan, Singapore, etc.
Sri Lankan chefs win bronze at world cooking contest
The two winners are Hilton Colombo’s chef Buddhika Samarasekara and Apprentice Rashen John. “The whole menu for the event revolved around the three main ingredients of Ceylon tea, Ceylon Cinnamon and Cashew,” said Chef Buddhika. This was the first time Sri Lanka has been represented at a competition of this calibre as it is frequently referred to as the culinary equivalent of the Academy Awards. This is also an honour for the Colombo Hilton celebrating its 25th year.
“This is an achievement for all Sri Lankans,” said the Promotions Manager of Bocuse d’Or Sri Lanka, Anura Dewapura. “There was a lot of hard work involved. This is a common dream for all chefs to achieve this award as it’s one of the most prestigious. This is a great encouragement for all younger chefs as well as all those who expect to enter the field.”
Also present at the news conference were the General Manager of the host hotel Hilton, Rudolf Troestler, the president of Bocuse d’Or Sri lanka, Rohan Fernandopulle, the official coach for Bocuse d’Or Sri Lanka, Alan Palmer, Director Marketing of Dilmah Tea, Dilhan Fernando, Baili Delegue in Sri lanka for the Conrere de la Chaine des Rotisseurs, Nigel Austin and the chairman of Sri Lanka Tourism Development Authority, Dr. Nalaka Godahewa.
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Paneer
What was the menu?
I am so sorry I live in rural northern California so I never get to eat your food in the East.
I love Sri Lankan food and have thoroughly enjoyed RICE &CURRY
Glad Sri Lanka won.
I just spent 6 weeks in Sri Lanka not eatting shi shi food but wonderful simple food. I love all the fresh coconut milk. Historically I have been a chef in the Mendocino area of California. I am routing for all successes that Sri Lankans of all persuations can obtain. I of course brought back Cinnamon , Cardamon, Tea, Treacle, Chilis, Honey, Fenugreek, and Essential Oils from Sri Lanka. I wanted to pay you another compliment. I am 62 and have been collecting cookbooks for a long time especially Asian one. The simplicity and design of your R&C is my new favorite.
Yummy Yummy. I have forgotten what delicious is in Singhala and Tamil oh well. Sorry
Hi Alison:
Thanks very much for your nice comments. I’m not sure what was exactly on the menu at the contest. I actually did a Sri Lankan Supper Club at my friend’s place in Napa, but I’m not sure how far that is from you. I’m glad, however, that you got a chance to check out the food in Sri Lanka. Thanks again.
Best,
Skiz
Hey Skiz, Please come to Napa, again! I missed the last time. Mendocino is not too far
I go there when I miss trees, those big red ones.
Would love to come back to Napa. It’s beautiful out there!
Thx for connecting with me on foodbuzz. I just subscribed to your blog feed and can’t wait to see what your next post will be!