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The winning team
A name synonymous with its heritage of culinary excellence, Waters Edge yet again won glory when it cinched the ‘Culinary Team Championship 2019’ trophy at the recently-concluded Culinary Arts Food Expo 2019.
The overall championship status was added to five more coveted titles, namely the Colombo Region Championship 2019, Most Outstanding Hotel Runners Up 2019, Most Outstanding Kitchen Artist 2019, Most Outstanding Apprenticeship Team 2019 and the Most Outstanding Chef Runners Up 2019. Overall, Waters Edge secured a record number of 20 gold, 15 silver and 24 bronze medals in total.
Organised by the Chefs Guild of Sri Lanka together with the World Association of Chefs Societies, the 19th edition of the Culinary Arts event was held from 21 to 23 October 2019 at the BMICH. The multi-talented team of Waters Edge raised their standards of culinary expertise by a few more notches, displaying their astounding skill and talent at this occasion which saw over 1,500 entries and an assembly of more than 1,000 culinary professionals.
With a display of amazing skill and talent in many cross-functional food and beverage disciplines and categories, the said culinary extravaganza witnessed the Waters Edge culinary team work tirelessly to execute an amazing array of dishes that had been meticulously planned for six months, which included over 100 repetitions in cooking and culinary art to curate the perfect dish.
The commitment of the team of expert and newly-absorbed chefs was explained by Waters Edge Executive Chef Manjula Wickrama: “Cookery or culinary art is a discipline which demands total commitment. My team of chefs, despite Waters Edge being the key host for a multitude of functions on a daily basis, worked tirelessly through many days and nights to achieve this. Today I, along with our expert team of chefs are proud to call this excellence our own.”
Waters Edge Executive Pastry Chef Nalin Hewage stated: “Cookery is a highly dynamic discipline in which mastering each technique, persuasion and updated knowledge of taste, decoration to hygiene factors is highly essential. Along with myself, many of us here have won many international and local awards for our individual work in the past, yet this is an achievement that we as a team will always treasure.”
