For the love of Food Art - Cinnamon Hotels & Resorts

News Release
For the love of Food Art
Chefs Keerthi, Weerasinghe and Wickramadeshapriya of the Cinnamon Grand, are masters of many fine
arts. Chef Keerthi, his brows furrowed in concentration, contemplates the sculpture before him,
calculating each move with absolute precision. Chef Weerasinghe- something of an architect and
master-builder- absorbs himself in the precarious feat of completing a perfectly balanced cake structure
while engrossing himself in its quirky designs, motifs and filigree work, depending on the occasion. Chef
Wickramadeshapriya- a performer at heart- perfects his moves as he flambées, sizzles and brûlées in
front of an enthralled audience at a live performance.
Part of the talented and innovative team that brings Colombo an array of quintessential, new and
exciting dining options from 13 restaurants in one hotel, these chefs spent the past two and a half
months hard at work, perfecting the tricky balancing act of juggling work in the kitchen, and
industriously preparing for the tough competition they would soon have to face in the Annual Culinary
Awards- at which they each scored a prestigious Gold Medal in their respective categories.
Despite working their magic in extremely different areas of expertise, they find common ground in
agreeing that whatever the task, it is always better to opt for the more challenging way of getting things
done. “The knowledge that you have successfully stepped out of your comfort zone and overcome a set
of new challenges is worth all the effort that you put in,” explains Chef Keerthi who won Gold in the
category of Butter Carving.
Weerasinghe and Wickramadeshapriya nod in agreement. “From the very beginning, we focused on
being unconventional and innovative- to bring something fresh and new into what people have seen and
are familiar with,” comments Chef W. P Wickramadeshapriya who won a Gold Medal for his flamboyant
live cooking performance. “There is a great deal of commitment and practice involved in the process,
and the outcome has been extremely rewarding for all of us.”
“There was also a constant effort made in frequently stepping up our game,” adds Chef R. P. S. N
Weerasinghe who successfully combined precision and flair in successfully executing a challengingly
elaborate wedding cake structure, adding that the challenges presented by the competition motivated
each of them further.
Chef S. D. J Keerthi who inspired viewers with his thought-provoking butter sculpture of a Red Indian
Chieftain teaching a young boy a lesson for the future, looks on his work as an opportunity to make an
impact in the minds of those who see it. “In the sculpture, the chief points out a flock of birds, and I felt
that the image was poignant to our times where we need to be increasingly conscious of protecting our
surroundings.”
“All of us are extremely appreciative of the support and encouragement extended by Chef Morugama
and Chef Chaminda, and the team at Cinnamon Grand in supplying us with all the necessary ingredients,
space and time to work, they conclude. “Our families have been immensely supportive too; and we look
forward to the chance to compete and perform even better next year.”
(ENDS)

Chef Keerthi, winner of the Gold Medal for Butter Carving

A Lesson for the Future- the award winning butter carving by Chef Keerthi

Chef Wickramadeshapriya- winner of the Gold Medal for Show Cooking

An Appetizing Starter- the award winning starter by Chef Wickramadeshapriya

A Mouth-watering Herb Wrap- the award winning main course by Chef Wickramadeshapriya

Chef Weerasinghe- winner of the Gold Medal for Wedding Cake Structures

Filigree Butterflies- the award winning wedding cake structure by Chef Weerasinghe