| Latest News | Full Story |
| |
| Aitken Spence Team Gets Ready for the Culinary World Cup 2010 - 6/14/2010 |
|
| |
Heritance Ahungalla and Heritance Kandalama celebrated their jubilant win in the recently concluded 13th annual Sri Lankan Chefs Guild Culinary Art Competition by selecting the most outstanding winners of the competition to participate in the Food and Hotel Asia (FHA) 2010 held in Singapore from 20th to 23rd April 2010.
The FHA Culinary Challenge, held once every two years, is hailed as Asia’s largest and world’s third largest culinary competition and exhibition. A platform for recognizing true culinary talents, the competition symbolizes the pinnacle of excellence as hundreds of practitioners in the food & beverage industry worldwide gather to prove their mettle. It is a celebration of culinary talents from all over the world, with participation from almost 500 chefs from 22 countries and regions this year.
As such, it was with delight that the team from Heritance Ahungalla and Heritance Kandalama participated in this prestigious event in preparation for the forthcoming Culinary World Cup which will be held in Luxemburg later on this year. The Heritance Hotels and Resorts culinary team has been invited to team up with the Golden Horse Shoe Culinary team from Canada.
Aitken Spence Hotels has had tremendous success in the World Culinary Cup in the past with its Group Skills Development Chef, master chef Dimuthu Kumarasinghe bringing glory and pride to Sri Lanka and to Aitken Spence by securing 9 Gold Medals at the Culinary World Cup 2004 and Culinary Olympics 2006 creating history as the 1st individual to win 9 Gold medals at a World Cup competition. Chef Dimuthu’s accomplishments not only brings credit and fame to Sri Lanka, but also reflect on Aitken Spence Hotels, who have encouraged him and given him the opportunity to develop his talents, to innovate and to create.
The Aitken Spence Hotels culinary team who participated in the Food and Hotel Asia (FHA) Culinary Challenge comprised of Chef Pradeep Fonseka [Pasty Chef, Heritance Ahungalla], H E Indika Danusha [Demi Chef De Partie, Heritance Ahungalla], H Nuwan Prasanga Silva [Demi Chef De Partie, Heritance
|
| |
| |
|
|
| |
| |
|
|
|
Ahungalla], S Mahendra Samarathunga [Chef De Partie, Heritance Kandalama] and Chamara Dilshan de Silva [Management Trainee, Heritance Kandalama].
The ability to send a team of Sri Lankan champion culinary artists to the highest world competition is testament to the strong training culture prevalent in Aitken Spence, which allows new and young talent to grow.
Aitken Spence Hotels, which operates an award-winning chain of hotels and resorts in four countries in South Asia and the Middle East has steadily gained fame for its exquisite food and culinary art. Over a period of time the reputation gained in this specialisation has helped to position the chain of hotels as one the best in the region. |
| |
|
