Treat your palate at Culinary Art 2007

The cleavers will fly, as hundreds of ingredients are chopped and carved, sliced and blended; mouths will water, eyes will feast as crowds gather to gaze on the pinnacle of edible art. The event is Culinary Art 2007 and it will bring together 976 chefs and 104 hotels from not only Sri Lanka but also Australia and the Maldives. Competing in 17 categories, the participants are expected to submit over 1000 creations to a panel of acclaimed international judges.

"This is as much an event of chefs competing for medals, as it is an event for education," said Gerard Mendis, Chairman of the Chefs Guild of Lanka. The much awaited show comes at a time when tourism is at an ebb, he acknowledged. However, he went on to stress the role of such occasions in continuing to develop and hone vital skills in the hospitality industry, while simultaneously boosting morale.

Madhawa Weerabaddhana, Administrative Head of Finance and Special Projects revealed that this year's Culinary Art will be held amidst a carnival atmosphere - offering varied entertainment for visitors of all ages.

But for the participating chefs things are likely to be dead serious. Medals awarded by the judges here will afford winners recognition in 92 countries worldwide. The skills demanded of these competitors will be as varied as they are specialised. For the artists who will set to work carving fruits and vegetables, the god will be in the details, explained Haleesha Weerasinghe, President of the Chefs Guild of Lanka. The same will apply to those sculpting the mammoth slabs of butter and ice.

The cocktail making competition of yesteryear has been replaced by other categories such as Nestles Creative Coffee Competition and Dilmah Tea Competition, both of which reflect burgeoning trends in the market place. Other categories will broaden the challenge to include not only starters, desserts, and pastries but also entire dinner courses. The highlight of the event, however, promises to be the category 'Authentic Sri Lankan Hot Meal Preparation Live' said Mr. Weerasinghe. Global preferences must be taken into consideration, especially in terms of presentation, added Mr. Mendis.

This year's Culinary Art will distinguish itself from its predecessor by offering more for visitors both in terms of entertainment and involvement. The show - already considered one of the finest of its kind in Southeast Asia - will expand its reach to a larger audience this year, said Mr. Mendis, voicing his hope that many cookery enthusiasts, and their families would make time to take part in the event. And there will be plenty to see.

Nine of the 17 categories will be "live" - giving the audience an opportunity to actually watch the competitors preparing their entries. Taking it one step further, portions of the dishes will actually be on sale. Any member of the audience may sample a dish for as little as Rs.150, pointed out Mr. Weerasinghe. Aside from the two portions reserved for delectation of the judges, 'first come, first served', will apply to the remaining 18 portions of the mandatory 20 that every competitor must create.

Having broadened this year's categories Culinary Art will not only be an event for chefs anymore but also give an opportunity to their support staff to also show their skills, including presentation and décor.

Culinary Art 2007 will be held at the New Exhibition and Convention Centre at the BMICH from August 25 to 27 and will be open from 12 noon to 7 p.m. Sponsors for the event are Maggi Coconut Powder, while co-sponsors for the event are Keells Foods, Stassens Foods, East West Foods., Nestle Lanka, Uni Lever Sri Lanka, Delmege Distributors Ltd., Dilmah Tea, and A.B.C Radio.