Evening of talent and skill: Jetwing Culinary Challenge 2016

The Jetwing Culinary Challenge was held on 30 June at Jetwing Blue, Negombo rewarding the best of the best chefs across the Jetwing family. Specialising in a variety of cuisines Jetwing is home to the greatest kitchen brigade creating the finest dishes in the country.  

The Jetwing Culinary Challenge was focused on developing associates, helping them to master skills and achieve the mindset required to successfully innovate and prepare a variety of dishes with a blend of local ingredients while giving them the opportunity to enhance their levels of creativity and imagination. The representatives of the hotels were given a common Jetwing Box of ingredients, making them develop a menu off the included ingredients. 

The second task allowed them to prepare a set of dishes picked from the respective hotels’ À la Carte menus wherein the guests had the privilege of testing at the competition. Thus, Jetwing associates competed under two categories; the Culinary Challenge and the À la Carte Challenge, where the competitors’ exemplary dishes were judged by a panel of acclaimed chefs. 

L.A.P.C. Fernando, P.D. Ukwattage, B.W. Ranaweera, M.C.M. Fernando and A.R. Peiris from Jetwing Blue, Negombo emerged victorious in both À la Carte Challenge and the Culinary Challenge. K.T.I. Karunathilake and W.S.D. Fernando contestants from Jetwing Lagoon, Negombo and W.D.M. Fernando and S.M.I.P. Maduranga from Jetwing Beach, Negombo were awarded 1st and 2nd runners up in the Culinary Challenge. J.D. Leelananda, H.M. Nishan Madusha and M.H. Sumith Bandara representing Jetwing Lighthouse, Galle and I. Lasaruz, R.M.S.S. Rathnayake and K.G.S.L.K. Darmarathne from Jetwing St. Andrew’s Nuwara Eliya emerged 1st and 2nd runners up in the À la Carte Challenge. 

The awards were presented to the winners by Jetwing Hotels Managing Director Ruan Samarasinghe, Executive Director Sanjeewa Anthony, Director Operations Jerome Auvity and Manager Operations Dmitri Cooray. 

The Culinary Challenge promises to promote culinary excellence within the Jetwing family and recognise the dedication and passion of the food and beverage, and kitchen associates across the 27 hotels and villas, which has continuously helped Jetwing to offer Sri Lankan hospitality at its best. Speaking at the event, Ruan Samarasinghe praised the participants by saying, “At Jetwing, we pride ourselves on the quality of our fare – the dedication, creativity and talents shown by our associates in seeing the challenge through is absolutely excellent! This effort that they make today represents both our storied reputation, as well as our future.”

Family owned and in the tourism industry for the past 43 years, Jetwing Hotels has surpassed expectation at every aspect. Building on their foundation of being passionate, as well as the experience of true, traditional Sri Lankan hospitality, constantly pioneering discoveries captures the essence of the brand. Such a strong statement and direction have enabled Jetwing Hotels to imagine, create and manage marvels and masterpieces, where distinctive design and elegant comfort complement each other and the environment. Considered a priority, sustainable and responsible practice is implemented through the award winning Jetwing Eternal Earth Program; with energy efficiency, community upliftment, and education of earth saving measures to schoolchildren being a few tenets of the program.