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| Monday, 28 February 2005 |
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Dilmah challenges chefs with 'The Culinaire' by Ramani Kangararachchi Dilmah, the global brand tea producer in Sri Lanka is to present a challenge to Sri Lanka's finest chefs to showcase their talents at the first ever 'The Culinaire' on March 8 at Colombo Hilton with an international audience of Dilmah partners, distributors and food industry personalities. Founder and Managing Director of Dilmah Merrill J. Fernando told the media in Peliyagoda that the future of our prized product, Ceylon tea, lies in integrating quality tea into the lifestyles of our consumers and that is what Dilmah hopes to achieve through 'The Culiniare'. Marketing Director, Dilhan Fernando said that to ensure a future for quality Ceylon tea one needs to be innovative, evolving new ways for the consumer to savour tea and its benefits and that philosophy is at the core of the 'The Culinaire'. Fifteen top hotel teams each consisting of a team leader and three chefs ,vying for supremacy in several categories will participate at the competition. Each team will prepare a menu degustation featuring in each dish or beverage, one of 25 different teas. Which include Dilmah's innovative Watte, Single Region Teas, t-series, Designer Gourmet teas and Green Teas. A panel of four internationally acclaimed food industry professionals from Indonesia, Australia, Singapore and Sri Lanka will judge the culinary creations, and the winners will travel to Europe to present their Dilmah 'The Culinaire' range and skills at luxury hotels in several countries. The event is organised in partnership with the Chef's Guild of Sri Lanka headed by Gerard Mendis who is also the executive chef at the Hilton.
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