Monday Nov 25, 2024
Monday Nov 25, 2024
Friday, 10 July 2015 00:00 - - {{hitsCtrl.values.hits}}
A native of Sri Lanka, Chinthaka Wimalaratahna has worked in the Middle East and Asia and is the current Sous Chef at the boutique Colombo Courtyard hotel. He shares his inspirations here and how he hopes molecular gastronomy will take off in his home country.
Q: You have worked in several continents. How have you incorporated these experiences into your cooking now?
A: There are a lot of tech
niques, such as sous vide, that aren’t really seen in Sri Lanka, so bringing this into the market is one exciting element of my work. There are also certain foods that we can’t procure in Colombo, so it’s about finding creative ways to mix local produce with international techniques alongside my local chefs.
Q: Tell us your three most commonly used ingredients.
A: Olive oil, fresh bay leaves and garlic are regulars in all of my food.
Q: Who, or what, has been the greatest source of inspiration in your career?
A: Chef Yannick Alléno – I consider him to be a modern master of new French cuisine and am inspired by the way he has experimented with new ways of cooking and presenting his food. I use some of his techniques; including sous vide, in my cooking, and also take cues from his style of food art when presenting my dishes.
Q: Do you have a favourite cookbook?
A: I have several that have added to my culinary knowledge and fine-tuned my skills! A few favourites are the cookbooks from Eleven Madison Park and Noma, and Modernist Cuisine by Nathan Myhrvold, Chris Young and Maxime Bilet.
Q: What’s your prediction for the next big trend in food and restaurants?
A: Organic ingredients are something that more and more chefs are focusing on. For Colombo, I would say molecular gastronomy will soon move into the spotlight
