Chef Buddhika, apprentice Rashen make Sri Lanka proud
Hilton Colombo Chef Buddika Samarasekera and his apprentice Rashen John have made Sri Lanka proud by winning the prestigious award at Bocuse d’Or Asia thereby qualifying for the global event.
“This is the first time Sri Lanka participates in this global event and we as Sri Lankans are proud to represent ourselves in this event,” said Bocus d’Or Sri Lanka Promotions Manager and Mt. Lavinia Hotel GM Anura Dewapura.
 |
| Buddhika (centre) and Rashen (second from left) the winners of Bocuse d’Or Asia along with Bocuse d’Or Sri Lanka Committee – Alan Palmer (left), Chef Rohan and Anura Dewapura (right) |
The Bocuse d’Or was founded by renowned French chef Paul Bocuse. The Bocuse d’Or (the Concours mondial de la cuisine, World Cooking Contest) is a biennial world chef championship. Named for the chef Paul Bocuse, the event takes place during two days near the end of January in Lyon, France at the SIRHA International Hotel, Catering and Food Trade Exhibition, and is one of the world’s most prestigious cooking competitions.
The event is frequently referred to as the culinary equivalent of the Oscars Academy Awards. The event in Lyon brings to surface the vibrancy, excitement and the passion in culinary magic from across the globe. Paul Bocuse is a highly respected icon in the Culinary World and Bocuse d’Or competition provides young chefs the opportunity to demonstrate their skills, offering them a tremendous springboard for their careers.
Bocuse d’Or Asia, the Asian Final of the Bocuse d’Or global contest, was held in Shanghai from 12 to 14 June, with the intension of selecting participants for the 15th Bocuse d’Or Global finals in Lyon, France on 29 and 30 January 2013. The Four finalists from Asia that will participate in the Worldwide Finals are Yew Eng Tong of Singapore, Noriyuki Hamada of Japan, Buddhika Samarasekera of Sri Lanka and Ralph Sun of China.
Ever since the beginning of the contest in 1987 and its arrival to Asia in 1989, this is the first time that Sri Lanka has had the opportunity to showcase its culinary skills in the Asian Finals and excel to the Grand Finals in Lyon.
In preparation for the Asian Final, Sri Lanka invited Otto Weibel, the President of Bocuse d’Or Asia and Christophe Megel the President of Bocuse d’Or Singapore to select the best Sri Lankan contestant.
With over 11 participants from the hotels across the island, with the support of Rohan Fernandopulle, President of Bocuse d’Or Sri Lanka, Anura Dewapura Promotion Manager-Bocuse d’Or Sri Lanka and Alan Palmer, the Official Coach-Bocuse d’Or Sri Lanka, finally won by Buddika Samarasekera, of Hilton Colombo winning the competition with his apprentice.
Buddhika Samarasekera is looking forward to the Global Finals with positive ambitions.
Sri Lanka’s best ingredients such as tea, cinnamon, cashew nuts, etc. are being used to surface some innovative dishes is what the focus will be. “My main objective was to select the Best Sri Lankan chef to participate in this competition,” stated Bocuse d’Or Sri Lanka President Rohan Fernandopulle. Rohan was nominated by the Bocuse d’Or international organization committee in France. Choosing the promotion manager and the Official Coach and was not easy as it had to be given to people who have experience in the culinary world.
“Anura Dewapura was the former Executive Chef at Alphonso XIII (Spain) was in charge of the first event held outside En Hommage aux Nouvelles Etoiles Michelin 1996 for 2 and 3 star Michelin chefs from Europe including Paul Bocuse.
With an experience in over 13 countries he has been going from General Manager to Director of Operations to Executive Chef role. Anura will be promoting all the event happenings leading to the Finals in Lyon.
“Alan Palmer is an international culinary judge. He will coordinate the selection process here in Sri Lanka and be there at the Asian finals. Alan has been to the Bocuse d’Or 2003 finale to be an observer on invitation the 2008 European Bocuse d’Or Finals in Stavenger Norway,” Rohan added.
Twenty four countries compete in the world finals, having achieved entry through different means: The top 12 finalists of the Bocuse d’Or Europe qualify, from a pool of 20 nations; the top four finalists of Bocuse d’Or Asia qualify, from a pool of 12 nations; the top three finalists of the Copa Azteca Latin American competition qualify, from a pool of 12 nations. Furthermore five entrants are selected from national application.
