Sri Lanka excels at Culinary Olympics held in Frankfurt

by Harischandra Gunaratna

Sri Lanka’s National Pastry team excelled at the recent Culinary Olympics in Frankfurt winning the National Pastry team award with six golds. The golds shared by Sri Lanka’s young culinary wizard Dimuthu Kumarasinghe and his apprentice Srimal Kulatunge.

Sri Lanka also won a silver at the Regional Event competing with 54 countries

Kumarasinghe also holds the world record for the highest number of individual golds at both Culinary Olympics and the Culinary World Cup with 12 medals.

The individual participants, institutions and hotels who won golds for Sri Lanka at this event were Eden Hotel, Cinnamon Grand Hote,.Waters Edge,Cinnamon Lodge, Perera and Sons and well known culinary artist and chef Tilak Senaratne. They shared nine medals among themselves.

Kumarasinghe won five golds at the Culinary Olympics in 2004 which is also the highest number of golds won by any individual at this event so far.It was followed by four more golds at the 2006 Culinary World Cup.

In 2008 he didn’t take part in the Culinary Olympics, opting to be the Pastry Art Coach of the Team Ontario.

Kumarasinghe’s assistant at the event was Pastry Chef at Jetwing Light House in Galle and he had started his career at the five star Kandalama hotel in 2001. “He had great potential and was fortunate to have trained Kulatunge at the initial stages and all indications are that he would go a long way as a Chef,” Kumarasinghe said with pride.
He also paid a tribute to his “Guru” and veteran Chef and Vice

President (Aitken Spence Hotels and Heritance Hotels) Gemunu Goonawardene whom he claims to be responsible for training him and taught the finer points of culinary art.

He was also grateful to Malin Hapugoda, the Managing Drector, Aitken Spence Hotels and the company for supporting his endeavours.

He also said that it was his elder brother Damith Indrajith Kumarasinghe, Master Chef at Taj Samudra Hotel who introduced him to the world of culinary art and encouraged him.

“Gerard Mendis ,the Chairman, Chefs Guild of Lanka was the livewire in organising the participation of the Sri Lanka team and the Madhawa Weerabaddhana who also played a key role in assisting the team at the event,” he said.

The response received by the Sri Lanka team in Frankfurt was overwhelming and the Germans and those of other communities supported us well,” Kuamarasinghe said. courtesy: The Island