The culinary field has gained momentum locally and globally. Within this pulsating industry one of the most happening departments is food preparation.
The kitchen is perhaps the heart of a hotel. Within its various sections one area where creativity manifests is the Pastry Kitchen. This is where our baked delights are brought into life to delight our sweet sensations. In the past few decades many of the pastry chefs in 5 star hotels were Austrian, German or Australian. There were a few Sri Lankan chefs who excelled in this craft. At the Colombo Hilton I met up with three talented young women who indulge in their work with amazing passion. To these young ladies it is a lifestyle which they enjoy immensely.
Pavithra Liyanapathirana is a chef with a radiant smile. A native of Matara she boldly entered the industry by studying the science of patisserie for 2 years at the William Agliss College in Melbourne. Pavithra says that her parents were initially apprehensive of their young daughter venturing into a male dominated industry. She went onto explain” My experience in Melbourne was very rewarding and I enjoy turning out specialized desserts at the Hilton”. Working in a kitchen is not a task for the dainty: it requires working as a team and producing food within a time frame, standing on your feet for long hours. I asked her about our traditional cooking from Matara, if it would change with “current trends”. The prudent girl is quick to answer” We must innovate but sustain our culinary heritage”. Pavithra is confident of becoming a Sous Chef one day.
Being with the hotel for more than a decade, Sujanthi Koddituwakku made her debut into the hotel trade by a very bizarre turn of events. Unknown to her one of her family members had sent her CV to the hotel, and she was surprised to be summoned for an interview. Coming from Kalutara she had no culinary background and was posted to Fine Things: this was during the period of Master Chef Gerard Mendis. It was he who encouraged her to come and work in the pastry kitchen. She soon discovered her talent as a food artist. Sujanthi has won 10 medals at the Chefs Guild competition- 2 Gold, 3 Silver and 5 Bronze. She remains humble and dedicated to her work.
The youngest of the trio is amiable Nisansala Ranasinghe. Hailing from Horana she too had no idea what this magnificent industry had for her. After her 6 months of studies for the Basic Cookery certificate at the hotel school she was posted as an intern to the Hilton. She was working in the Indian kitchen, when she had to be rotated to the Pastry section. It was then that Chef Stanley encouraged her to learn this new art. Soon young Nisansala realized that her dormant talents were put to good use and began to enjoy her work.
She also won a Bronze medal for the apprentice dessert category. These three women have been able to pursue their dreams, supplemented by hard work. They have ambitious aspirations for the future. They had the courage to change: to not be confined into what trades society expects women to be in. With tourism making a steady comeback in Sri Lanka it would be ideal to see skilled women taking the lead in the culinary sector.