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This competition in Luxembourg is prominently known as one of the top few culinary competitions in the entire world. Following this, another notable event called the Culinary Olympics in Germany and Bocuse d’or in France.
The President of Vatel Club-WACS ‘World Association of Chefs Societies’ within Luxembourg, Armand Steinmetz, presented the special medal and the honorary certificate to Chef Jayakody at the gala event held at the Alexis Heck Hotel School in Diekirch, Luxembourg on 28 November, 2014 to honour his remarkable and continuous participation since the 2002 Culinary World Cup with team Golden Horseshoe Canada.
The head Jury Judge of the Culinary World Cup, Aloyse Jacoby, had also presented a congratulatory cheer to Chef Jayakody.
Eduard Colonerus, the Canadian Chef who had participated for the ninth time at EXPO-GAST since 1982, , as well as Luxembourgian Christian Schmit, Culinary Master of the ceremony, presented at the event. Among distinguished guests who were present included Klaus Thayer, Anthony Fernandez and Wolfgang Rossler from Canada
Ruwan Jayakody has an extremely significant and noteworthy background.
In the early 80s, he dropped out of the un
iversity education in engineering and had fallen into the pathway of a government funded apprenticeship program in professional cookery in Sri Lanka at the Hotel Lanka Oberoi-Colombo. He graduated from Ceylon Hotel School just after working at the Intercontinental, Hilton, and Accor group of France hotel chains. He is certainly said to be a renowned pastry chef with a variety of world experience.
Chef Ruwan studied under Willy Pfund International Zuckerschule-Zurich, La patisserie de l’ecole Lenotre-Paris, followed by completing his master chef program in Europe. In addition he completed French language diploma in Sorbonne University Paris, German language diploma in Deutsche Cultural Institute-Goethe Colombo. In the mid-90s’, he had moved to Canada.
Within his culinary competition history, he has been competing as an Individual Competitor, Support Member, Pastry Team Member, Pastry Chef of Natio
nal Culinary Team Canada, Pastry Chef of Culinary Team Ontario, Pastry Chef and Team Captain of Golden Horseshoe Regional Team Canada, as well as the President and the Team Manager of Trillium Chefs Canada in the Culinary Olympics in Germany-Erfurt of 2012.
Chef Ruwan is the winner of countless Gold, Silver, and Bronze medals and awards in National and International Culinary Competitions across the Globe. He is a recipient of the Canadian Governor General’s Ethnic Art and Culture Award of 2005. He achieved the Pastry Chef of the Year Accomplishment from Toronto Escoffier and the best Pastry Chef within the Province of Ontario and the Central Region of Canada. He became Canada’s second best pastry chef in 2008 at the National Final competition held in Quebec-Montreal organised by the Canadian Culinary Federation by the members of WACS.
Ruwan Jayakody is a WACS certified Judge of the Canadian Culinary Federation since 2008. Now, in his 50s, he is a still practical, all-rounded pastry chef with dedication and extremely strong work ethic. He satisfies thousands of daily clients as his major priority within his successful wholesale confection since 1996 as Ruwan’s Culinary (Ontario) Inc. O/A Ruwan’s Cake Art. He is a versatile talented businessman, Global Financial Investor, and Real Estate/Property Owner.
Ruwan is a dual citizen of Sri Lanka where he was born and raised. He is the liaison person of the Sri Lankan chefs to the EXPO-GAST with Canadians and also brings forward another Lankan chef D. Kumarasinghe to this award together with him.
