TV Times

TV Times

Top culinary show at BMICH
By Randima Attygalle
Culinary Art 2005, one of the most sought after biennial culinary events in town which will showcase not only the local culinary skills, which are on par with international standards, but also the fruits of professional co-operation among those in the trade will be held from November 26 to 29 at the New Exhibition and Convention Centre of BMICH.

A venture of the Chefs Guild of Lanka which is part of the World Association of Cooks Societies representing 72 countries covering eight million cooks and chefs, Culinary Art 2005 promises to be yet another 'mouth watering event'. The competition serves as an integral component of the objectives of the Chefs Guild of Lanka which is to upgrade culinary standards and skills of local chefs.

From its inception in 1988, the Culinary Art competition has been instrumental in unearthing new talent in the trade and grooming it to reach the global standards. From 125 entries at the maiden competition, the number of entries had soared up to 1100 in 900 categories today.

With the participation of leading hotels all over the island, restaurants and leading food chains, the competition no doubt, assures to be a creative effort complemented with the paramount consideration of food hygiene.
The final outcome of tireless efforts by the Chefs Guild of Lanka which comprises representatives from household names such as Colombo Hilton, Galle Face Hotel, Royal Palms Beach Hotel, Galadari Hotel and an array of leading restaurants and leading food companies, the competition will be assessed by a panel of judges which consists of both local and foreign experts in the food and beverage field.

Competitions ranging from five-course set dinner menu, fruit and vegetable carving, Apprentice Desserts and Open Hot Cooking to name a few will be the testing grounds for the creativity of the new talent which will be unearthed at the event.

Speaking of the upcoming competition, Wasantha Pieris, Executive Sous Chef at Hilton and the Vice President of the Working Committee of Chefs Guild of Lanka said, ‘this is a unique event where the creativity of the new talent can be witnessed under one roof and an opportunity for aspiring chefs to experience the 'taste' of the art.’

Mr. Pieris also explained that Culinary Art competition is a stepping stone to many more endeavours, especially to international efforts such as Food Asia Contest in Singapore and Culinary Olympics where local talent will be able to rub shoulders with internationally reputed.

‘Today culinary art is a demanding and a lucrative field and there are plenty of opportunities available to those who are professionally equipped, thus this is one event which boosts the confidence of newcomers that they are capable of reaching the global standards of the profession’ added he.

Talking about the entry qualifications Mr. Pieris said that the competition is open to any employee of the hotel sector, restaurants and food companies accredited by the Chefs Guild of Lanka. Apart from the creativity of the participants, the judging criteria of the competition includes hygiene, equipment used, etiquette and minimum wastage.

‘People have a false notion that cooking is merely the display of a final creative product but involves much more’, smiled Mr. Pieris. He also explained that with more and more professionals entering the field from institutions such as Ceylon Hotel School, the competition and the demand for 'chefs of quality' is increasing.

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