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 Training Room
The Station's Setup
The Plates
The Final Stages
The Group Photo
