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Heritance Presents Junior Pastry Chef 2013 : A roaring success

17 Sep

Junior Pastry Chef 2013, presented by Heritance Hotels and Resorts, recently concluded the inaugural competition of its kind on the 18th of August 2013. This exciting edutainment event targeted at kids with a keen interest in culinary experiences, achieved its objective of educating aspiring young chefs and providing them with a platform to display their acquired culinary skills.

The competition was held over a period of three days which tested these little Chefs strengths and abilities. The weekend’s activities kicked off with a training programme conducted by celebrated Chef Dimuthu Kumarasinghe where he taught the participants the art of sugar crafting and decorating. The young participants were then given the opportunity to practice their newly acquired skill by making animals and figures from fondant. These individual creations were then mounted onto a cake which was auctioned for Rs. 167,000. This money will be donated to Anula Wijerama Children’s Home, Balapitiya.

Upon completion of the training workshops the participants were placed in groups and the semi final round commenced. The 10 best creations in the semi finals qualified for the final leg of Heritance Junior Pastry Chef. The creation of the ten finalists were judged by Chef Gerard Mendis, Chef Madawa Weerabaddana, Chef Dimuthu Kumarasinghe, Chef Srimal Kulatunge .

Khashish Naraindas was adjudged the Heritance Junior Pastry Chef where she won a cash prize of Rs. 100,000 and a stay for her family at Heritance Kandalama. Sasandi De Silva was 1st runner up and clinched a cash prize of Rs 50,000 and a stay at Heritance Tea Factory. The second runner up was Hana Cassim and she took home a cash prize of Rs 25,000 and a stay at The Sands by Aitken Spence.

The event was an initiative of the renowned culinary team of Heritance Ahungalla, the reigning winners of the Best Culinary Team, Best Hotel Team and Best Regional Team awards conferred by the Chefs Guild of Sri Lanka. The team led by Chef Dimuthu Kumarasinghe, the only Chef in the World to have won nine Gold medals for individual events at the Culinary Olympics and the Culinary World Cup have received extensive recognition both internationally and locally for their culinary expertise.

The concept for hosting a competition of this nature was encouraged by the booming tourism industry in Sri Lanka and the growing need for chefs in the culinary world. “The competition was a success and we hope that through this programme, we inspired these young individuals to pursue their aspirations in the culinary field”, said, Mr. Refhan Razeen, General Manager, Heritance Ahungalla.

“We experienced world class service from the moment we arrived and the positivity and energy that surrounded the property was noteworthy. Although we were at Heritance Ahungalla to participate in a competition the staff at the hotel made the entire experience a truly memorable one and we look forward to our future visits to your other properties,” commented Mr. Mahesh Naraindas, proud father of Khashish, winner of Junior Pastry Chef 2013.

The event was made possible by the Main Sponsor for the event Stassens Group, media partners Maharaja Broadcasting Corporation and online booking partner Trekurious.
Khashish Naraindas

Creation of a participant

Heritance Kandalama emerged Champions at Bocuse D’Or Culinary Competition 2013

28 Aug

Sri Lanka’s most awarded hotel  Heritance Kandalama, emerged Champions at the Bocuse D’Or Culinary Competition,  competing against both international and domestic star-class city and resort hotels recently. Chef W.M Augustus Lowe, Chef De Cuisine at Heritance Kandalama with twenty two years of experience in the culinary field and his apprentice, B.A.L.H Thisera, Commis III with 3 years of experience in the field were the winning duo who bought glory to Heritance Kandalama.

 

The team together created the award winning menu: Gremolata rubbed   spring lamb rack, mushroom apple duxelle in, prosciutto wrapped braised lamb rump; grilled pepper millefuille .  glazed petite vegetables in a daikon boat , curried sweet potato mousse accompanied with three sauces and a warm punch of brilliant breakfast tea infused with roma tomato water.

 

The champion team from Heritance Kandalama will now represent Sri Lanka at the Asian Region Bocuse D’Or Culinary Champion which is scheduled to take place in Shanghai in 2014. The winners of the regional event will then participate in the World Bocuse D’Or competition in Lyon, France in 2015.

 

Chef Paul Bocuse , considered as the God father of the culinary world, is the founder of the Bocuse D’Or , a world chef championship recognized by Chefs globally. Renowned as one of the most prestigious competitions in the world,  Bocuse D’Or judges the skills of chefs evaluated over a period of two days; where only the best chefs with the most innovative dishes emerge winners.

 

“Our Chefs have been recognized at international events such as the Culinary Olympics and the Culinary World Cup. Winning this competition is yet again a stepping stone on to a world platform where our chefs have the opportunity to demonstrate their skills and be awarded for their talents. Our constant determination to be the best has bought us thus far. Being firm believers of sustainability we take measures to ensure that our future generation is provided with the knowledge required to take on the baton when required. Winning accolades such as this, year after year reaffirms our stance as the most awarded culinary brigade in Sri Lanka”, said Mr. Gemunu Goonewardene, Vice President, Food and Beverages, Aitken Spence Hotels.

 

Heritance Kandalama has been a trend setter in various aspects of hotel operations and has received many accolades for its cuisine, both in Sri Lankan and internationally.

 

“Aitken Spence Hotels over the years has been recognized for its exquisite food and culinary art which has placed us amongst the best in the region. Prestigious accolades such as this serve as motivation to the team to further excel in these competitive times. The relentless efforts put forth by our team have been recognised both locally and internationally and we are proud to note that our greatest asset is our dedicated and passionate team.” said Mr. Malin Hapugoda, Managing Director, Aitken Spence Hotels.

 

Aitken Spence Hotels is the largest resort operator in Sri Lanka and the largest international hotel operator in the Maldives with a portfolio of hotels in multiple locations in India and Oman.  Its range of international award-wining properties, management & culinary expertise and environmental commitment has set industry benchmarks both domestically and internationally.Image

Heritance Ahungalla Once Again Home to the Best Culinary Team in Sri Lanka

6 Aug

Sri Lanka’s premier beach resort Heritance Ahungalla, emerged as the Most Outstanding Culinary Team in Sri Lanka after competing against both international and domestic star-class city and resort hotels at the 15th Culinary Art Competition held from the 2nd to the 5th of August. Heritance Hotels dominated the competition with Heritance Kandalama being adjudged the first runner up in the overall competition. Organized by the Chefs Guild of Sri Lanka, the culinary competition is part of the industry’s largest food and trade exhibition.

Maintaining its reputation for offering the best cuisine in the country, Aitken Spence Hotels won an unprecedented 150 medals including the prestigious award for the Most Outstanding Culinary Team in Sri Lanka.

There were 25 categories for the medals and the Aitken Spence medal tally displayed the sheer dominance the resort chain’s chefs had over its competitors in the field. World acclaimed Chef Dimuthu Kumarasinghe – Group Skills Development Chef, Aitken Spence Hotels and Heritance Hotels who led the team along with Chef Lalith Gunesekera – Consultant Chef, Aitken Spence Hotel Managements and Chef Kasun Premachandra, Executive Chef, Heritance Ahungalla whose continuous training and motivation guided the participants, were jubilant along with the teams from Aitken Spence Hotels who collectively won 16 special awards out of a total of 29 special awards. The special awards included the following: Most Outstanding Chef – Chef Y.K.P De Silva, Heritance Ahungalla, Most Outstanding Pastry Chef – Chef W.M.J.A Bandara, Heritance Ahungalla, Most Outstanding Apprentice – Chef L.H.S.N.R De Silva, Heritance Ahungalla, Best Bartender Mixologist – H.D.S.N Jayasekera , Heritance Ahungalla, Best Beer Cocktail –H.D.S.N Jayasekera, Heritance Ahungalla, Nescafe Creative Coffee- S.P.S Fernando, Heritance Ahungalla, , Best Sunquick Mocktail- H.D.S.N Jayasekera, Heritance Ahungalla, Best Wedding Cake Structure – Chef S G Wijesundera – Heritance Ahungalla, Most Outstanding Apprentice Hot Cooking Live – Chef L.H.S.N.R De Silva, Heritance Ahungalla, Best Plated Appetizer – Chef T.M.P Peiris , Heritance Ahungalla, Best Sri Lankan Meal – Chef Krishna Kumar and Chef C J Kumarasinghe, Heritance Kandalama, Best Arrack Cocktail – N.H Jayasinghe, Hilltop Hotel, Best Regional Hotel- Heritance Ahungalla, Most Outstanding Hotel- Heritance Ahungalla, Most Outstanding Culinary Team 1st Runner – Heritance Kandalama and the prestigious Most Outstanding Culinary Team – Heritance Ahungalla.

“I am tremendously proud of the achievements of our team, walking away with 150 medals from a competition such as this is a tremendous achievement. We constantly strive to be the best and are firm believers of ensuring that our future generation is provided with the knowledge required to take on the baton when required. Winning accolades such as this, year after year reaffirms our stance on the sustainable development of our future generations”, said Mr. Gemunu Goonewardene, Vice President, Food and Beverage, Aitken Spence Hotels.

Chefs Guild of Sri Lanka from their modest beginnings in 1988 has emerged as the premier professional body of culinary professionals in the hospitality trade.
A platform for recognizing true culinary talents, the competition symbolizes the pinnacle of excellence as hundreds of practitioners in the food & beverage industry in the country gathers to prove their mettle.

“Aitken Spence Hotels cater to a diverse market segment and are famed for its exquisite food and culinary art. Over a period of time the reputation gained in this specialisation has helped to position the chain of hotels as among the best in the region.
We recognize that our greatest asset is our staff at all levels who are loyal, dedicated and committed and work together as one team assisting and encouraging each other to be the best.” said Mr. Malin Hapugoda, Managing Director, Aitken Spence Hotels.

Aitken Spence Hotels is the largest resort operator in Sri Lanka and the largest international hotel operator in the Maldives with a portfolio of hotels in multiple locations in India and Oman. Its range of international award-wining properties, management & culinary expertise and environmental commitment has set industry benchmarks both domestically and internationally.

Most Outstanding Culinary Team – Heritance Ahungalla

Exterior shot of Heritance Ahungalla