Cinnamon’s city hotels – Cinnamon Grand Colombo, Cinnamon Lakeside Colombo and Cinnamon Red – proved their culinary excellence at the Chef Guild Culinary Art 2015 which took place on 24-26 July at the BMICH.
Bringing home a total of 21 gold medals, 24 silvers and 37 bronze medals, the Cinnamon’s city hotel cluster gathered the most number of medals accumulating to 83; of which Cinnamon Grand culinary experts have ownership to 15 of the gold. Another 13 silver medals and 20 bronze medals were also awarded to Cinnamon Grand associates. Cinnamon Lakeside managed to secure 5 golds, 10 silvers and 15 bronze medals; while the lean luxury Cinnamon Red closing in to just a year of operation won one gold, one silver and three bronze medals.
Among the golds, Cinnamon Grand’s W.D.S. Vijitha Kumara was accoladed with a Gold Excellence Award for Artistic Pastry Showpiece for his outstanding creation while from Cinnamon Lakeside, Chamila Nadeera Gajasinghe and Sasiri Ruksala won Gold Excellence for Dress the Cake (Live) and Arrack and Vodka Cocktail competition, respectively.
Cinnamon Grand participants secured 48 medals in total, Cinnamon Lakeside 30 and Cinnamon Red 5.
The three-day competition saw over 2500 participants battling it out for honors under various categories such as practical live, static display and beverage. The competition is organized annually for participants to showcase their creativity, to gain exposure into the industry as well as to discover opportunities in the international arena.
The competition requires months of hard work and practice from the participants. They are encouraged to become culinary artists, responsible for skillfully preparing meals that are pleasing to the palate as well as to the eye. They are required to possess knowledge of the science of food and an understanding of diet and nutrition.
For Cinnamon’s city hotels, the Chef Guild Culinary Art 2015 is an opportunity for chefs, who work tirelessly behind the scene every day of the year, a chance to shine on a wider scale. As corporate entities that continuously aim at raising the bar in culinary excellence, this competition is looked upon as an ideal platform for the talented personnel to both hone their skills as well as strengthen the hold of the hotels as masters in the field.
Commenting on the achievement, Executive Vice President John Keells Holdings and Cinnamon Hotels & Resorts Sector Head-City Hotels Rohan Karr said, “Food and beverage play a pivotal role in the product and service offerings of any hotel. With a multiplicity of options in restaurants and bars under the Cinnamon’s city hotels umbrella totaling a remarkable 26 outlets, the excellences of our chefs and F&B personnel are very important to us.”
Karr added, “There’s a constant evolution transforming Sri Lanka’s hospitality industry. In this regard, it is essential that we continue pushing boundaries to infuse an innovative spark and pioneering spirit in everything we do. The accolades received at the Chef Guild Culinary Awards are a testament of our associates doing just that in the culinary field. We are extremely proud of each and every one of our team members.”