The President of the Negombo Region – Chef Kennedy Jayamanne – hosted the Culinary Arts Training Program for Aspic Work and Culinary Techniques that is to be utilized by Participating Chefs in the Culinary Arts & Food Expo 2019 which will be judged by World Association of Chefs Society (WACS) approved Judges.
The Training Program was conducted by The President of the Chefs Guild of Lanka – Chef Dimuthu Kumarasinghe – at the Airport Garden Hotel in Negombo.
The chefs were presented with a tools required to successfully present the perfect plating that will seek out a Gold Medal from the Judges.
Chef Dimuth Kumarasinghe continues to be the Mentor that all Sri Lankan Chef look up to and aspire to become.
The Group Photo
