Tag Archives: Culinary World Cup

Aitken Spence Hotels to Participate in the Culinary World Cup 2010

15 Nov

The 11th Salon International de la Gastronomie (International Gastronomy Show) – EXPOGAST 2010, organised by the Société des Foires Internationales de Luxembourg ‘Luxexpo’ in collaboration with the Vatel Club Luxembourg and the Amitié Gastronomique François Vatel will take place from November 20th to the 24th at the Centre d’Expositions et de Conférences des Foires Internationales – Luxexpo, in Luxembourg.
The EXPOGAST will host the Villeroy & Boch Culinary World Cup 2010 organised by the World Association of Chefs Societies (WACS). WACS is a non-profit association representing 10million chefs worldwide in over 93 countries. The Aitken Spence Hotels culinary team has been invited to team up with the Golden Horse Shoe Culinary team from Canada at this prestigious event.
A platform for recognizing true culinary talents, the competition symbolizes the pinnacle of excellence as hundreds of practitioners in the food & beverage industry worldwide gather to prove their mettle. It is a celebration of culinary talents from all over the world, with participation from almost 500 chefs from 45 teams and 22 countries and regions this year.
An international jury of 55 leading chefs has been appointed to ensure the smooth running of various competitions within the rules of culinary art.
Aitken Spence Hotels has had tremendous success in the World Culinary Cup in the past with its Group Skills Development Chef, Chef Dimuthu Kumarasinghe bringing glory and pride to Sri Lanka and to Aitken Spence by securing 9 gold medals in the “Culinary World Cup” and “Culinary Olympics” in 2004 and 2006 creating history as the 1st individual to win 9 gold medals at a World Cup competition. Chef Dimuthu’s accomplishments not only brings credit and fame to Sri Lanka, but also reflects on Aitken Spence Hotels, who have encouraged him and given him the opportunity to develop his talents, to innovate and to create.
“Our culinary team has been working tirelessly preparing for this esteemed event. We are confident that our team, led by Chef Dimuthu will be recognised for their talents at the Culinary World Cup 2010”, said Mr. Gemunu Goonawardena, Vice President, Aitken Spence Hotels.
The Culinary World Cup 2010 with its internationally renowned civilian teams, military teams and teams of young cooks highlights the international size and scale reached by this gastronomy show over the years. The 11th ‘EXPOGAST’ show looks set to exceed previous events both in terms of the quality of exhibitors and participants present as well as the ever increasing levels of interest expressed by the thousands of visitors in the culinary creations and products presented by the gastronomy and hotel industries over the five day event.
The Aitken Spence Hotels culinary team is set to participate in the World Cup led by Chef Dimuthu Kumarasinghe – Groups Development Chef, Aitken Spence Hotels and Heritance Hotels who will be participating in the event as the Team Coach and Team Manager. The participating team will comprise of: Chef Ramish Hassim – Corporate Chef of Heritance Hotels and Resorts, Sous Chef Gamini Karunathilika- Sous Chef, Heritance Hotels & Resorts , Chef Lalith Gunasekara – Consultant Chef, Heritance Hotels & Resort, Chef Pradeep Fonseka – Pastry Chef, Heritance Hotels & Resorts, Anil Gunawardena – Senior Kitchen Artist, Heritance Hotels & Resorts, Augustus Lowe – Specialist in Garde Monger preparations and Chef D.J Manjula- Senior Chef De Party at Heritance Hotels & Resorts.
Aitken Spence Hotels and Heritance Hotels, located in strategic cities in the country, 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 one the best in the region.

Media Release – 15 November 2010

Cooking His Way to the Gold

5 May

An interview with Chef Dimuthu Kumarasinghe, Group Skills Development Chef, Aitken Spence Hotels and Heritance Hotels & Resorts.

Hailing from Mathugama, Kalutara, Chef Dimuthu Kumarasinghe says that he always wanted to be a chef. He was first introduced to Aitken Spence Hotels, when his elder a brother, already a chef, approached Mr. Gemunu Goonewardena and explained that his younger sibling was looking for a job.

Having started his career as a trainee, Dimuthu has worked hard, putting in twelve to fifteen hour days trying to ensure that the food is of a consistently high standard.  Dimuthu is the only chef in the world to have won five gold medals at the World Culinary Olympics and four gold medals in the Culinary World Cup, beating competition from countries such as France and Italy, renowned for their culinary excellence. Dimuthu’s accomplishments, both as a chef and in culinary art, have won him worldwide renown and he is often called upon to train others, locally and internationally.

Dimuthu loves his job and enjoys cooking; experimenting with and formulating his own recipes, creating magic on the palate and ensuring that guests of Aitken Spence Hotels come back time and time again for the exquisite dishes he prepares. Dimuthu also loves to share his knowledge and he says he does this by being heavily involved in training kitchen staff, not just in the everyday task of preparing meals for guests, but also training and moulding those who would like to test their skills at culinary contests. In fact, Mr. Gemunu Goonewardena had this to say about Dimuthu, “We’re very proud of him, actually; he is one of the best human beings I have come across; he always develops the other guy.”

2009 Piece made on the launch of Heritance Ahungalla Dressage

Gold award winning entry – Artistic Pastry Show Piece Pastillage & Marzipan

Gold award winning entry – Artistic Pastry Show Piece Salt Dough

Dimuthu in turn credits Gemunu Goonewardena for the high food standards at Aitken Spence hotels and says, “I have to always salute, double salute, Mr. Goonewardena, because we are always together, all the chefs and the GM’s working together, sharing knowledge; he is very approachable, even a trainee can speak to him at any time.”

When asked his advice to young people wanting to be chefs Dimuthu says they must be prepared to work long hours and to work hard; he goes on to explain that he trained for two to three years in order to enter the Culinary World Olympics, even going so far as to formulate his own recipe for the sugar structure. Dimuthu encourages would-be chefs to continuously upgrade their knowledge and to strive for excellence, this he claims, is almost automatic when one has a passion for the work. “I love my job, so I don’t get tired when I work. Even my wife gives me a lot of support.”

Ace Magazine – 2010

The World’s Best Chef!

13 Nov

World Best ChefHeritance Hotel & Resorts’ Group Skills Development Chef Dimuthu Kumarasinghe won four Gold medals at the Tenth Culinary World Cup held in Luxembourg. He won Gold at all four events in which he participated. Dimuthu is the first Sri Lankan to win a medal at the Culinary World Cup, which ahs been held since 1978.

His recent achievements were felicitated in Luxemburg by Mr. Ferdinand Mitz, Vice President of WACS (World Association of Cooks Societies) for his contribution towards innovative culinary skills and for being the only chef in the world to win four gold medals in individual events at the Culinary World Cup 2006.

Dimuthus is also the only chef in the world to have won nine gold medals in individual events at both the Culinary Olympics and Culinary World Cup in its entire history. The 2006 event, with its 25 internationally renowned civilian teams, 10 military teams, and 10 military teams, and 10 teams of young cooks across five continents, highlighted the international size and scale of the gastronomy show. But more importantly for us, it demonstrates how one of our very own Aces has scaled the pinnacle of his profession globally!

2007 – Ace Magazine Issue 3