Living (Sri Lanka)
FOLLOW THE GOLDEN RULES
Q: As a chef, how does your day unfold?
A: The first thing I do on entering the kitchen is check if everything has been properly cleaned and sanitised for the day’s events. After that, I move on to prep for the mise en place and begin selecting our menus for the day before we start creating dishes.
Q: Who inspired you to venture into the hospitality trade?
A: I’ve liked the hospitality trade for a long time and have always loved cooking. So when the opportunity arose, I was eager to master those culinary skills and work in this profession.
Q: What was your first dish?
A: It was so many years ago that I can’t really remember… but I believe it was a lamb dish.
Q: And what do you consider your greatest achievement as a chef?
A: The day I was named chef de cuisine. I don’t think any of my other achievements match being bestowed this title.
Q: Any emerging trends in food and drink…?
A: I think molecular cookery is an up-andcoming trend that people are gradually trying to learn.
Q: Would you have any advice for the home cooks amongst us?
A: Make sure your space is clean, try to use natural produce instead of preservatives and ensure whatever you prepare is edible.
Q: What are your three favourite ingredients?
A: Cinnamon, tea and turmeric.
Q: Name three utensils or items of equipment that you can’t do without...
A: Whisk, knife and burner.
Q: Any quick tips in the kitchen…? A: Nothing good comes quickly – so take your time and create something delicious.
Q: What plans do you have for the future?
A: I hope to set up my own little restaurant someday.
Q: Your advice to aspiring chefs would be…
A: Discipline yourself, make sure that you are always clean and follow the recipe strictly.