Mount Lavinia Hotel shines at Culinary Art 2010
Anura Dewapura with the Culinary Art 2010 participants from
Culinary Art 2010, presented by the Chefs Guild of Lanka (CGL) was
indeed Sri Lanka's biggest food and hotel show. Taking centre stage at
the BMICH last month this exhibition showcased the talents of Sri Lankan
chefs, local and overseas. Stationary and live displays of food were
judged by a panel of several judges, both local and international.
"This culinary event showcases our chefs' talents. This event was
held at an excellent time in Sri Lanka just before 'Visit Sri Lanka
2011' which will make people aware of the positive side of happenings in
Sri Lanka across the globe and also the talent emphasized in a very
popular commodity in the hospitality industry", GM Anura Dewapura
stated, who were the hosts for the farewell evening organized for the
Chefs Guild team.
Approximately 1600 chefs from various hotels, bakeries and
restaurants took part in the three day event. Practical live displays
consisted of ice, chocolate, fruit and vegetable carving and cake
decorating as well as other live preparations of desserts and meals, and
it was estimated that over 6000 dishes were highlighted at this event.
Which does prove that Sri Lanka does have talent for innovativeness and
creativity along with quality. The Chefs Guild of Lanka is Sri Lanka's
Association of chefs who are dedicated toward the professional
development of all chefs and cooks in Sri Lanka.
The youngest star Megha Weerasekera from the hotel who
bagged a gold being congratulated by GM Dewapura
Asela Hettiarachchi another gold winner being awarded his
win by Human Resource Consultant at the Hotel Ruwan
Entry to the Culinary Art Competition is open to all those
professionally involved in the preparation of food, be it hotels,
restaurants, hospitals, the armed forces and other institutions.
"The hotel had over 30 entries in different categories and walking
away with 20 awards indeed makes me proud of our team", Dewapura added.
He further states that it is not winning that matters but the
participation and doing your very best which endorses that we at MLH can
create waves in many areas of the hospitality industry. The hotel won
four golds, five silvers and eleven bronze awards.
Cupcakes at the Goodies
Known as cupcakes and fairy cakes, these diminutive cakes steal the
show this month at Goodies at Cinnamon Lakeside Colombo!
Their interesting history reveals that the term 'cupcake' was first
mentioned in E. Leslie's 'Receipts' of 1828. Breaking with tradition of
weighing ingredients at this time, they ingredients began to be measured
This was considered revolutionary because of the tremendous time it
saved in the kitchen. It is believed that the cup name had a double
meaning because of the practice of baking in small containers -
including tea cups. Throughout the 1900's, cupcakes became a popular
children's treat, partly due to the ease in baking them.
In 1919, Hostess developed the precursor to the Hostess Chocolate
Cupcake. The rich, creamy filling and chocolate icing was popular with
consumers and a love affair began. Since their creation, cupcakes have
become a pop culture trend in the culinary world. They have spawned
dozens of bakeries, cookbooks, blogs, and magazines devoted entirely to
A more recent (and delightful) trend, gaining in popularity, is
cupcake towers in lieu of a more traditional wedding cake. Throughout
this month, Goodies will present fifteen exciting varieties of sweet and
savoury cupcakes will make your mouth just water! They come in basic
flavours such as Vanilla, Chocolate chip and Banana; trendier variants
like Orange, Blueberry, Oats, Lemon, Cherry, Raisin, Cashew nut and
Ginger; and the unusual range that comprises Sweet and garlic, Sweet and
sour, Sweet and spicy and Sweet and onion adn each has been developed by
Executive Pastry Chef Jagath and his team.
Intrinsically different, cupcakes remain a universal favourite
because they make people feel young again and bring back and create
happy memories! They are also small enough that they don't make people
feel too guilty about extra calories. So this month, head over to
Goodies and indulge yourself in a cupcake. Don't resist the temptation!
For inquiries you can call 2491804.
A Spanish touch at 7 Degrees North
He's enthusiastic about being in Sri Lanka, charming in his
Spanish-ness and passionate about food, Meet Ivan Tarrago Sole, the new
Spanish chef at 7 Degrees North at Cinnamon Lakeside Colombo.
Ivan Tarrago Sole
Hailing from Almatret, a small village on the outskirts of Barcelona,
Ivan comes from a family of chefs. His mother and grandmother before
that were both chefs; his father is a baker, so obviously, the fervour
for creating food is definitely in his genes! From the age of 14, this
young man spent more time in the kitchen watching his mother at her job,
than on the beach with his friends.
After completing his secondary education, he went on to study at the
Escuela de Hosteleria y Turismo (School of Hospitality and Tourism) in
Lleida, where he specialised in the kitchen. Later on, in 2002, he
followed a Dietetic and Nutrition Course at the University of Lleida,UDL.
Ivan's promising career has seen him work his way through cook, Chef
de Partie, Sous Chef and Executive Chef and Manager at restaurants in
Spain, Mexico and London. Before coming to Colombo, he was working as
Executive Chef at Restaurant Mutante in Granada, Spain. His specialties
include fine dining, fusion, gourmet fast food and tapas. Among the many
feathers in his hat, he worked at Rincon de Diego, a fine dining
restaurant in Cambrils awarded one Michelin star; at the L'Albufera
restaurant of the 5-star Hotel White House Melia in London, which was
named the best Spanish restaurant outside Spain in 2004; and organising
the young chefs' summit, 'Jornadas Gastronomicas Cocina de Autor
Mercado' in 2006 and 2007.
"I like art - music, painting, writing - and to me, cooking is also
an art," enthused Ivan. "Cooking is an art in the history of humanity -
that people need food is a basic fact of life.
When I cook, I put good intentions into my food, so that the people
who taste it find themselves feeling happy. But it is not just about
taste... I want the food I prepare to look good on the plate, so that
people's emotions are transformed when the dish is placed before them.
Now in sunny Sri Lanka, Ivan has joined the team at the popular
restaurant and cocktail bar, 7 Degrees North and is looking forward to
introducing all-new tapas and Mediterranean menu for the restaurant's
Kebabs delight at the Sheherezade
Enjoy tempting Arabic delicacies at the Sheherezade Arabic Restaurant
at the Galadari Hotel which will start off March with the 'Kebab
Promotion', that will be cooked to perfection in traditional style to
satisfy the appetite to realm of sensuality, aromas, flavour and
texture. The much talked about 'Sheherezade' with its Chefs preparing
dishes from secret recipes and exceptional culinary techniques, welcomes
Patrons who savour authentic Middle Eastern dishes.
The Kebab promotion will be held from March 1st to 7th for dinner and
all Kebabs servings will be accompanied by either Naan or Zathar Naan
along with a Grilled Salad or Arabic Salad.
The menu consist of a delicious range starting from the Shish Taouk -
Boneless Chicken marinated with garlic, lime juice and Arabic spices, a
favourite at the Sheherezade. Lamb Sojok - minced lamb seasoned with
sojok powder complimented with green pepper and fresh tomato Sauce.
Shish Kebab - Prime Fillet of beef, cubed and seasoned with cumin powder
and pepper. Kofta Kebab - combination of minced lamb, cinnamon powder
and sweet pepper powder. Grilled Prawn Kebab - Marinated with garlic,
lime juice and salt. Seafood Kebab - Seer, Rock Fish, Shoe Lobster
marinated with Arabic seasonings. Vegetarian Kebab - Cubes of boiled
potato, Carrot and Zucchini seasoned with dry mint powder, olive oil,
salt and Pepper . The Sheherezade Arabic Restaurant is open daily for
dinner and the food is prepared in a relaxed yet sophisticated open
kitchen and in the same time allowing guests to see their food prepared
on the spot. An emphasis on fresh ingredient ensures flavours of food
despite its familiar and uncomplicated style. Middle Eastern food such
as Hammous, Shiesha Kebab, the popular Hubblie Bubblie, Arabic Coffees
are also available.
Cinnamon glitters at Culinary Art 2010
Cinnamon Lakeside Colombo glittered at the recently concluded
Culinary Art 2010, presented by the Chefs' Guild of Sri Lanka (CGSL) at
the BMICH from February 5 to the 8, including Plated Appetizers, Five
Course Set Dinner Menu, Petit Fours of Pralines, Wedding Cake
Structures, Plated Desserts, Artist Bakery Showpiece, Butter Sculpture,
Hot Cooking, Dress the Cake, Fruit and Vegetable Carving, Individual Ice
Carving, Bartender's Challenge, Apprentice Dessert (Live) and the Dilmah
High Tea. The medal tally included 5 Gold, 8 Silver and 15 Bronze.
This gave Cinnamon Lakeside Colombo the second place among the city
hotels and fifth overall at the competition - no mean feat, as General
Manager, Neroy Marso commented.
I am thrilled at the performance of our team, Marso said
enthusiastically. "We have an energetic and enthusiastic team of chefs
and they worked tremendously hard for this year's Culinary Art
competition. It makes all of us at Cinnamon Lakeside Colombo proud to be
part of such a team.
I was also very impressed with the high standard of creativity and
hard work put in by all the participants, as well as the thorough
training they had all been given. It was a pleasure to see the displays
and watch the engaging live events", he added.
The jubilant Cinnamon Lakeside Colombo team with General
Manager, Neroy Marso, and some of the gold award winning
entries in the plated appetizers category.
Almost 1,600 chefs, the highest recorded number to date, from five
star hotels, resorts, hotels in The Maldive Islands, hotel schools,
restaurants, airline catering establishments, the Sri Lanka Air Force
and Hospitals participated at the event, which was held this year with
the aim of boosting post-conflict tourism in Sri Lanka. It is estimated
that there were over 6,000 dishes at the event, including static and
live displays of food that were evaluated by a panel of several judges,
both local and international.
I feel a great sense of pride in the team because most of them were
completely fresh to the competition and yet, went on to do so well,"
said Executive Chef Wasantha Peiris who was ably supported by Executive
Sous Chef Clifford Perera of Cinnamon Lakeside Colombo.
"They worked so hard for this and concentrated on their training and
they really deserved all their medals. Cinnamon Lakeside Colombo has
great team and it is wonderful recognition for us to be so well-placed
at a competition such as Culinary Art. All I can say is congratulations
to our team!
Hoppers and other local favourites
Some things never go out of style in Sri Lanka... Good company, good
music and, of course, great Sri Lankan food! At the monthly Hopper Night
at Cinnamon Lakeside Colombo, this is exactly what you get!
The Poolside at Cinnamon Lakeside Colombo was transformed by an
absolutely delectable spread of plain and egg hoppers and other Sri
Lankan favourites such as katta sambol, seeni sambol, pol sambol, pittu,
babath, string hoppers, dhal curry, brinjal curry, kiribath, kottu, fish
curry and sweetmeats like kevum, bibikkan, kalu dodol, pol pani, aggala
and much more!
The delightful calypso band playing in the background enhanced the
ambience and added to the fun.
Accor offers plan to split businesses
French group Accor, Europe's biggest hotel company, posted on
Wednesday a net loss for 2009 and called a shareholders meeting in June
to decide whether to split its core businesses. Accor's board of
directors has approved the separation of the group's hotel and service
businesses and the plan will be submitted for approval at an
extraordinary shareholders meeting on June 29, the company said in a
statement. The group also reported a net loss of 282 million euros for
2009 (381.8 million dollars) owing to the depreciation of assets and
But it posted a better-than-expected operating profit of 448 million
euros. Accor employs more than 150,000 people and runs about 4,000
hotels around the world, including the Ibis, Mercure, Novotel and
It also runs a prepaid services business, which provides employee
benefits including lunch, transport and childcare vouchers in 40