All set for Sri Lanka Bocuse d’Or cook off
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Lining up for Bocuse d’Or: The contestants with the organisers. Pic by Dilushi Wijesinghe
The Sri Lanka edition of Bocuse d’Or, a renowned competition in the culinary world will take place on July 23 at the William Angliss Institute in Malabe, showcasing the culinary skills of Lankan Chefs.
President of Bocuse d’Or Sri Lanka Rohan Fernandopulle, Event Coordinator Chef Alan Palmer and the Ambassador of France to
Sri Lanka and the Maldives Jean-François Pactet were among the ten panelists who elaborated on the competition at a press conference held on Tuesday July 4 at Hilton Colombo Residencies.
Thirty teams from hotels around the country will compete for the honours at Bocuse d’Or Sri Lanka 2023. The contestants who will participate in the live cook-off will be tasked with creating two main courses, one featuring seafood and the other meat. They will be incorporating various teas, seaweed and local ingredients like jakfruit in their dishes.
The judging will be by a panel of culinary experts including Chefs Otto Weibel and Frank Widmann. The winners will then advance to the Bocuse d’Or Asia Finals next year and move on to the international Bocuse d’Or competition which will be held in Lyon, France in 2025.
The competition will be followed by an awards ceremony and a gala dinner at Waters Edge Battaramulla. An award for the “Best Use of Dilmah Tea in Gastronomy” will be presented by CEO Dilhan Fernando.
“This competition is an opportunity to promote culinary tourism in Sri Lanka,” said Chef Rohan Fernandopulle.
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