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Michelin Star Chef Roland Debuyst, who is also a Silver Medalist at the 1997 Bocuse d’Or World Contest, arrived in Sri Lanka for the first Master Class Session, to train young aspiring chefs representing several leading hotels. He held a training workshop in the form of expert demonstrations for the contestants, gearing them for the Bocuse d’Or competition. It will be held for the sixth time at the Hotel Show 2019 from 26 to 28 July at the BMICH. Bocuse d’Or Sri Lanka is held in collaboration with the Ceylon Hotel School Graduates Association (CHSGA) and Sri Lanka Tourism.
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Hotel Show Organising Committee Chairman
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Sri Lanka Tourism Development Authority and Sri Lanka Tourism Promotion Bureau
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Concurrent events to take place at the Hotel Show would be the national Barista Championship, National Room Stylist Challenge, Colombo Food Fest, National Master Class and Ceylon Tea Masters Cup.
The much awaited Sixth ‘Bocuse d’Or Culinary Competition’ is organised by Bocuse d’Or Sri Lanka in collaboration with the Ceylon Hotel School Graduates Association (CHSGA) and Sri Lanka Tourism.
Minister of Tourism Development, Wildlife and Christian Affairs John Amaratunga, Sri Lanka Tourism Development Authority and Sri Lanka Tourism Promotion Bureau Chairman Kishu Gomes, CHSGA Chairman Samantha Gunarathne, Sri Lanka Institute of Tourism and Hotel Management (SLITHM) Chairman Dilip De Silva, Bocuse d’Or – Sri Lanka Organiser Chef Rohan Fernandopulle, and Hotel Show Organising Committee Chairman Trevine Gomez addressed the gathering.
SLITHM Chairman Dilip De Silva stated, “We are proud of Sri Lanka’s growing reputation in the tourism sector, which relies heavily on skilled chefs delivering quality across the many hotels and restaurants across the country. We need to ensure there is enough being done at grass roots level to inspire young chefs to enter the industry and fill the skills gap, if we are to meet visitor demand.” Addressing the skills gap issue, the industry is rallying to encourage young people to take up apprenticeship schemes. Bocuse d’Or is an ideal stepping stone for these young people to step up in their profession.”
CHSGA Chairman Samantha Gunarathne said, “Competitions are a useful way for young chefs to announce themselves into the industry. The Bocuse d’ Or, in particular, is not just a prestigious bump to any CV, but it opens up membership of an elite club. For instance, Bocuse d’ Or competition winners will avail themselves of the opportunity to represent Sri Lanka at the Bocuse d’ Or World Live Culinary Competition to be held in Lyon, France.”
Chef Roland speaking to the candidates said, “To thrive in a competition environment, away from your team, your kitchen and your own ingredients, you have to have a “natural talent and understanding of flavours. Competitive cooking is a specific skill that takes dedicated practice to master. You have to be very lucky or exceptionally talented to win first time.” His advice to them was to get the judges’ feedback, keep it simple, concentrate on purity of taste, good flavour combinations, consistency and to keep cool. “There will be moments when something goes wrong, but just like a kitchen in everyday life, it’s how you solve the situation.”
