Sugar, salt content in Sri Lankan hotels being reduced for health reasons
Sri Lankan chefs are showing concern about the health of those who patronage their hotels and accordingly bringing down the sugar and salt content to the accepted health levels.
This was stated Gerard Mendis, Chairman of the Chefs Guild of Lanka while addressing the inaugural meeting of the Culinary Art Food Expo 2017 – the food and beverages exhibition held at the BMICH last week.
The exhibition was declared open by President Maithreepala Sirisena along with John Amaratunga, Minister of Tourism Development and Christian Affairs.
Mr. Mendis said that this 17th edition of the exhibition has become the fastest growing professional trade exhibition for the hospitality, food and beverage sector and one of the biggest culinary exhibitions in Asia. It is organized by the Chefs Guild which is affiliated to the World Association of Chefs’ Societies (WACS).
There were 1,800 participants in the culinary competition with 2,800 food entries, he said and indicated that it was the highest number of participants compared to earlier years. He mentioned that there are also 21 countries who were interested in the event.
Speaking to the Business Times on the sidelines of the event, Mr. Mendis said that they are also promoting Sri Lankan indigenous foods considered healthy in addition to tea and coconut oil which has many health pluses. He said that even at this culinary competition they promote healthy Sri Lankan food items.
He said that in Sri Lanka there are many good herbs that could be promoted and noted that there are some health related food imports which should be allowed to be imported duty free.
Hotels in Dubai and India as well as contestants from the Chefs’ Guild of Maldives also participated. The competition featured wedding cake structures, butter sculpture, bread dough showpieces, etc. The food presentations were assessed by 31 judges from the World Associating of Chefs’ Societies who collaborated with the local judges to decide the winners.