Chef Samarasekara boosts Lanka on culinary map

Sri Lankan Chef Buddhika Samarasekara paved the way for Sri Lanka to advance in the culinary world with his qualification for the grand finale of the much coveted Bocuse d_Or, the international gastronomy competition that brings together the best chefs globally every two years.

Sri Lanka was among the 24 countries from around the world that qualified to be in the grand finale, in Lyon, France on January 29 and 30, 2013.

Chef Buddhika Samarasekara and his assistant Rashen John were able to reach the finals in Lyon after having being placed third at the Bocuse d_Or Asia in China in 2012. The due served up two exquisite presentations for the fish and meat categories in the five and a half hours allocated, before a very lively audience of supporters from the competing countries.

The competition also tested the creativity of the chef_s as they had to improvise side dishes from ingredients bought just before the event. They were also required to introduce culinary attributes from their native countries in a bid to enhance their dishes.

It was Sri Lanka's first attempt at Bocuse d_Or, and the ability to come third in Asia and thereafter qualify for the finals was widely commended. French Chef Thibaut Ruggeri emerged victorious securing gold for France, while Denmark's Jeppe Foldager won silver and Japan_s Noriyuki Hamada came third.

The Sri Lanka team at this prestigious event, also comprised Sri Lankan coach Alan Palmer and President of Bocuse d_Or Sri Lanka Chef Rohan Fernandopulle, who also served on the international jury.

The international panel of culinary experts was headed by Chef Enrico Crippa, Honorary President of Bocuse d_Or 2013, and Rasmus Kofoed, Bocuse d_Or winner in 2011. It also comprised Presidents of the Bocuse d_Or associations in the countries selected to participate in the grand finale. Internationally renowned Chef Rohan Fernandopulle was the first Asian and among the top 35 world renowned chefs, to be a member of the prestigious Club Des Chefs Des Chefs, considered to be the most exclusive culinary group in the world.

He is also a member of the famous club, Chain des Rotisseurs as Chef de Rotisseur. Staff of the Embassy of Sri Lanka in Paris and a number of Sri Lankans living in France also participated on the final day of the competition.