Chefs Guild wins big at Culinary World Cup
The last time we spoke to Manoj Pieris he was packing to leave the country. This time around, he was all smiles – the youngest at just 25 of the 18-man squad of chefs who put Sri Lanka on the culinary map by garnering notable success at the Culinary World Cup held in Luxembourg in late November.
“I got a silver and a gold,” smiled Manoj pointing at his medals. “The regional team got the gold and my four-course menu and tapas category entry got me a silver.”
The Culinary World Cup is held every four years and President of the Chefs’ Guild of Lanka, Gerard Mendis was pleased to announce that the team took 13 Gold Medals, 12 Silvers and 1 Bronze at the Games. Although prior to the team’s departure to the World Cup he promised they would return winners, he says “I didn’t expect 13 gold medals.” This he says is only possible because of the biannual event the Chefs Guild of Lanka puts together called Culinary Art – it was this exposure that catapulted the team to such heights even on an international level.
Not able to enter a National Team, due to the nature of competitions and insufficient resources to produce the requisite manpower, the chefs competed in the Regional and Individual categories. Only able to show their skill at static competitions that allow pre-made pieces, the team’s leader Dimuthu Kumarasinghe, however was singled out. He was awarded an Honorary Membership at the Vatel Club of Luxembourg, the first Asian to be given this privilege.
The win is a result of the hospitality industry of Sri Lanka working cohesively, said Gerard, mentioning the hotels that surrendered their kitchens for the team’s practice sessions, the sponsors who made it possible for them to make the trip and the hard year of work put in by the contestants.
In terms of special awards, out of the two ‘Gold with Excellence’ medals awarded in the entire World Cup, one was awarded to Chef Athula Kodikarage. Originally from Ambalangoda, he now works for the EAP Hotels group and took the award for his pastry showpiece. “I was surprised to get the award,” he says, because excellence is only awarded to a chef who scores a clean 100 marks. Entering the Vegetable Carving category which he felt was his strong suit he also picked up a gold medal. It was an honour to win the first gold for the country on the third day of competitions, he said.
“I made a mermaid,” Chef D.J. Manula smiles. Winning a bronze for his salt-dough showpiece on the marine theme of the competition, he says “I thought a mermaid would be a little unusual to make.” An employee at Heritance Ahungalla, he says everyone in the team worked equally hard and it was even more commendable as “we did it without any support from the government.”