Not Just a Chef by Profession
Meet Romesh Viren Kulatunga who is a True Foodie at heart and not just a Chef by Profession. He’s the Executive Chef at Jetwing Kaduruketha.
“My passion for Good Food takes me back to my childhood years, being a son to a planter’s family, growing up in the hill country of Sri Lanka and the influence of my Mother’s Good old Burgher Cooking had me focused on the industry and being trained from a very young age. Although I did not have a clue that I would one day end up being a chef. Having been in the Industry for the past 12 years and having the unique opportunity of training in one of the most prestigious Culinary Schools in Switzerland – Les Roches School of Hospitality – it gave me a solid foundation into gourmet cuisine and latterly completed my Masters in Culinary Arts at DCT Culinary Center, Luzern, Switzerland”, Romesh stated.
Q: How long have you been at your present place of work?
A: Just completing one year of service in the Jetwing group.
Q: why are you a chef and what sort of cuisine do you do?
A: I am a Chef by choice, the love I share for the food industry and people of mutual interest. Food is the cure to most problems in life. I do International cuisine specializing in European Gourmet Cuisine and Fusion Asian Cuisine.
Q: What do you feel when you are cooking, creating and working in the kitchen?
A: Pure Bliss! After all, the kitchen is the Heart of a Hotel.
Q: Who is your biggest critic?
A: Mom! It’s her approval I always strive for. Being a very un-biased person, she has no hesitation in giving me a piece of her mind, when the occasion calls for.
Q: How do you handle dishes that are rejected and sent back to the kitchen?
A: As a challenge, I am all about guest satisfaction. I would personally go up to the guest and tailor-make the request accordingly. This works out well when Diners are greeted by the Chef at their table.
Q: When at home… do you cook or do you let your partner take control?
A: I cook seldom when at home. Well I hope I won’t have to when I do find a partner!
Q: If you were not a chef…what would you be today?
A: An artist. I love to paint & sketch. This is a natural ability I was blessed with from a very young age and took to Sri Lankan wild life, fauna & flora. Having hosted art exhibitions during my teen years, I always thought that’s where I would end up. Well it’s not too far from where I expected to be, today’s plating techniques demand the masterpiece look. This is one of my favourite parts of the Job.
Q: Of all the places you worked at, what are your greatest memories of them?
Well, this has to be the Waldorf Astoria, USA. Being trained in Europe and the couture style of cooking, it was a new experience for me in the States where the techniques and foundations are very much European, but with an exception of volume.
May it be food, fashion, automobiles or life styles, the Americans do it big. Imagine doing a sit down 6-course dinner for 2000 covers!
See more at : DailyNews
