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Rohan Fernandopulle

Sri Lanka has been invited to participate at the Bocuse d’Or, a revolutionary gastronomy contest, giving young chefs a unique opportunity to demonstrate their skills, for the 3rd time in the history of the event.

Beyond a mere cooking contest, the Bocuse d’Or is a showcase revealing outstanding talents and gastronomic trends from all over the world and draws extraordinary media coverage where talented chefs have made a name for themselves thanks to the contest.

Spearheading the Bocuse d’Or Sri Lankan chapter is the culinary guru himself Rohan Fernandopulle together with an executive committee of some of the most renowned chefs in Sri Lanka: Dhaithya Krawage, Chandrasiri Sudusinghe, Kithsiri De Silva, Alan Palmer and Buddhika Samarasekera.

The national selection for Bocuse d’Or Sri Lanka will be held on 23rd October 2015 at the SLITHM premises followed by a gala dinner and awards ceremony where, Team Sri Lanka will be awarded an opportunity of a lifetime to represent Sri Lanka in Bocuse d’ Or Asia 2016.

Leading the frontier with such extraordinary strength within the culinary industry, team Sri Lanka participated at the Asia Pacific finals in Shanghai and was short of one mark, to be selected to participate in Lyon 2015. At the competition held in 2013, team Sri Lanka was selected to participate at the World Finals in Lyon, France, after being placed amongst the top four at the Asia Pacific competition.

This year’s competition will be conducted by Bocuse d’Or Sri Lanka together with Sri Lanka tourism and CHSGA. In order to provide chefs with appropriate training Michelin Star/former Bocuse d’Or Winner Roland Debuyst was especially flown in from Belgium for the pre-training program held on 2nd October at the SLITHM premises. Along with him, a renowned international jury comprising Chef Otto Weible president Bocuse d’ Or  Asia, Chef Christophe Megel from Singapore and Chef Jonas Lundgren, Bocuse d’Or winner 2009 from Sweden will arrive to ensure the high standards of the competition. Culinary gurus, Chef Darashan Munidasa and Michel Saelen will strengthen the jury for a tight battle amongst the talented Sri Lankan chefs.

“This is a great opportunity for Sri Lanka as a country to showcase our talent to the world,” said Rohan Fernandopulle, President of Bocuse d’Or Sri Lanka. “With the high culinary standards it is important for Sri Lankans to benchmark the best of the best and step up to extraordinary culinary standards”. Our local chefs have an innate ability create spectacular dishes and I believe with the correct training and guidance we have been able to provide them, Sri Lanka will soon be rubbing shoulders with the culinary giants of the world.

“Rallying behind us we have some great sponsors and partners who believe in our vision of culinary excellence and this wouldn’t have been possible without them” Fernandopulle continued.
The 6th Edition of the Competition to select the Asian finalists will take place in the Asia Pacific Region in April 2016. 24 countries will participate and the top 4 countries will be invited to the 17th Global Final in Lyon, France in January 2017.