Held at The Winchester on the 23rd of February, The Kingsbury Culinary Challenge 2014 produced some outstanding results displayed by the hotel’s F&B and Kitchen staff. With many skilled staff competing in the various categories, the atmosphere at the competition was power-driven, highlighting the depth of talent and skill that The Kingsbury continues to produce. All contestants were competing for first, second, and third places but more importantly were able to show case their skills in front of national and international judges as well as a fascinated audience against the clock. The Kingsbury Culinary Challenge recognized outstanding food preparation and presentation skills, along with teamwork and the importance of food security. Judges for the event included renowned culinary masters Chef Koluu, Chef Chandrasena Sudusinghe, Chef Ranjith Morugama, Chef Gerard Mendis, Mr. Nishadha Pediyapperuma and Mr. Sisira Senaratne.
THE F&B DEPARTMENT; 1. Napkin folding competition 2. Coffee art competition 3. Live mocktail event (open) Lead by the Executive Chef of The Kingsbury; Chef Kithsiri de Silva, and F&B Manger; Mr. Iyantha Abeysinghe, together with the support of the Director/ General Manager of The Kingsbury; Mr. Sunil Dissanayake, Director Operations; Mr. Dayal Fernando, the management and staff, The Kingsbury Culinary Challenge 2014 was well represented in all categories. Congratulations go out to all contestants and the entire Kingsbury team for conducting a successful culinary challenge for the first time. This, we were told by the Director Operations and Executive Chef, will be a stepping stone for bigger plans they have for 2014.
There were several categories in the challenge under two main departments; food production and food & beverage services. Contestants from these two departments were divided into 3 categories; Apprentice (first level), Commi (second level) and Junior Executives (third level) and both departments consisted of three major events; THE KITCHEN DEPARTMENT; 1. The pastry (static) competition was judged on the preparation method, colors, presentation, creativity, etc. and not on taste. 2. The live cooking competition included six teams in groups of three, who had two hours to cook a three course meal. 3. The individual (static) static competition was judged on the preparation method, colors, presentation, creativity, etc. and not on taste. MARCH 2014 • SRI LANKA THE TREASURE ISLAND • 63