Sri Lankan Junior Chefs Club

Recipe for relief

2009-06-02T22:27:00.002+05:30

From five star hotels to the IDP camps, members of the Chefs’ Guild have taken up the challenge to cook 30,000 meals a day. Chathuri Dissanayake reports

For many of the 300,000 people living in the IDP camps in Wanni, a simple hot meal has become a luxury they hardly dare dream about. Wanting to make at least a little difference in the lives of these Sri Lankans who have seen so much suffering these past few months, the Chefs Guild of Sri Lanka has stepped in to help by doing what they know best; cooking.

The programme they will launch along with Give2Asia, and Sarvodaya, aptly named ‘Helping Hands’, will see members of the Chefs Guild cooking 30,000 meals a day for those in the IDP camps.

For the chefs more accustomed to working in the state-of-the art kitchens of the country’s five star hotels, this is indeed a challenge but they are more than willing to rise to the occasion.
“When we saw what was happening and the situation in the camps we knew we had to step in and help in any way we could. Many of the people were donating dry rations and some were providing cooked food which has the likelihood of going bad. People who are cooking inside the camps have no technical knowledge or the experience needed to cook for a large number like 250,000 people. We have the technical knowledge and the experience and we thought we should share it with them and make their burden easier to bear,” said Chef Gerald Mendis, Chairman of the Chefs Guild of Sri Lanka.

“When the tsunami struck our shores, we stepped in and provided cooked meals to the affected people. Give2Asia was a partner there as well. I spoke to Sharadha de Saram, the Programme Consultant for Give2Asia Foundation and she immediately stepped on board and also suggested that we partner with Sarvodaya Foundation which is already providing food for the IDPs,” said Chef Mendis.

They went to work straightaway. “We set about implementing the programme as soon as we agreed on the concept. The day after the initial meeting we went to Vavuniya to assess what needed to be done,” said Sharadha.

The Chefs Guild plans to provide three meals a day for the 10,000 IDPs in Manik Farm camp Zone 2, Sarvodaya blocks 1, 4, 5, 8, 9. They have already made improvements to the community kitchens there.

Different menus have been planned and consideration will be given to nutritional aspects. The food is provided by the World Food Programme (WFP) whereas all the ingredients and improvements in the diet will be provided through donations from the public (see below).
“We have spoken to a number of hotels and hotel management companies such as John Keells Holdings and Jetwing Hotels and they have promised to help,” said Chef Mendis.

Eight chefs will go to Vavuniya every week and will cook in six community kitchens that have been set up in the blocks. "Our chefs have the capability to do anything with any food and create a good meal anywhere from five star conditions to a community kitchen so we can adjust to any situation," said Haleesha Weerasinghe, President of the Chefs Guild who will be going to the camps.

“Cooking food for so many people is no easy task. We have to look at doing it systematically and we have to micro plan about issues such as quantities to prevent any possible wastage or shortage because the numbers in each zone are different. For this we need technical know how in cooking. This is where the chefs can come in a big way,” Dr. Vinya Ariyaratne, Executive Director of Sarvodaya said.

“We are hoping to come up with a programme for these youth to be trained in cookery. So when they get out of the camp they will be able to make a career out of it. We lack the funds and are looking for donors to set up a proper programme,” Sharadha said.

The Chefs Guild and Sarvodaya are appealing for donations of rice, dhall and spices- chilli powder, turmeric, roasted curry powder, coriander powder, goraka, cinnamon, Maldive fish, salt, mustard seeds and ginger for the project.

For information contact Subasena de Silva at Sarvodaya on Tel: +94 777635015 or +94 112655110, or e-mail: sarsube@sarvodaya.org

Japanese Cooking Class

2008-09-16T16:42:00.005+05:30

The SLJCC held yet another successful training all-day training session, this time the subject matter – Japanese Cuisine.

35 SLJCC members attended the day at Club Hotel Dolphin with Chef Priyantha from Jetwing Beach, & Chef Alan from Sri Lankan Catering conducting the session. An innovative learning experience was had by all.

The ten-course menu covered subjects like basic dashi, Japanese pickles, Japanese marination technique, handrolled sushi, maki, tempura, soba, miso, donburi, teriyaki, & much more.

After a quick morning briefing on the menu, a short lecture was given on the history of Japanese cuisine before heading straight for the kitchen. Once inside, a full explanation of all the Japanese ingredients & equipment before we got down to work. Prior to morning tea, we had completed Japanese pickled vegetables, miso soup, Chawanmushi, and vegetable seafood tempura. This was followed by an explanation and demonstration on soba noodles with seared scallops and braised leeks; and directly after, one hour of nori and sushi making before lunch.

After a delicious buffet lunch expertly executed by Chef Trevor & his team, it was back into the kitchen for a quick fire afternoon of hot entrees, which included garoupa, Japanese BBQ duck, & an Australian beef fillet in miso egg yolk marinate.

The certificates were awarded to all participating Junior Chefs, and an appreciation award was given to the GM of Club Hotel Dolphin for their generous & continued support of SLJCC.

When asked what he liked most about the class, Rasika Kumara responded by saying that “learning cooking in the kitchen close to the stove is far better than ‘cooking’ in the classroom”.

Great thanks to Chef Trevor & Sous Chef Rosman from the Club Hotel Dolphin for their full commitment to the project and supporting the education of young che

fs. Edinborough, without whom this cooking training would not have taken place as the major sponsor of the event and the supplying of the Japanese ingredients their role is invaluable and the SLJCC is very grateful.

As the vast majority of the 35 Junior chefs have never cooked Japanese cuisine, or eat sushi in the past. This was certainly a very new experience that was enjoyed by all.

2008-08-21T16:57:00.012+05:30

Please click on the picture to view the full-sized flyer.

Limited places are available, so book fast to secure a place. Maximum of 2 Junior Chefs per kitchen.

Kindly RSVP by 12 September 2008 (Friday) with Chef Rosman at Tel: 031 2277788

2008-08-20T21:07:00.000+05:30

SLJCC Pastry Class a great success

2008-07-28T17:14:00.000+05:30

Negombo's Pastry Bakery Class a HUGE Success with 64 Chefs in attendance.
With United Foodservices proudly sponsoring the full-day event at the Beach Hotel, the stage was set for a fast paced full day of Pastry Bakery Demonstrations by Chef Dammika Wickermasinghe using the best ingredients from the United Foodservices extensive range of top quality Fonterra products, all the chefs were in for a treat.

"We baked cakes and made a cheese cake that was rich and creamy," said a smiling Junior Club member Rasika.

Chef Dammika demonstrated a full range of products such as Fonterra dairy products including as Anchor Cream, Cream Cheese and Butter along with flour, yeast products and flavourings. He even got some help from Junior Chef Club Committee member, Mr. Rosman Perera who was on hand and taking part in the classes, "The day I stop learning about food is the day I should stop doing this job. Its fantastic to be learning together with all these young chefs and showcasing great ingredients to do it makes it all the better", enthused Rosman.

Also present to make closing comments and hand out the certificates was United Foodservices Managing Director Mr. Sanjeewa Arawansa . "Our goal is to deliver on time quality services and first class products to our customers" and that "product education programmes remain central to our success and that of our clients."

Special thanks to Chef Priyantha and the Beach Hotel General Manager Ma'am Hyacinth for hosting yet another great event, and for inviting the members of the SLJCC.

Sri Lankan Junior Chefs Club Elects 2008-2009 Committee

2008-07-27T12:02:00.006+05:30

The new committee of the SLJCC was elected this week by a large gathering of their fellow Junior Chef members at the Club Hotel Dolphin; and while many of Negombo's leading Executive, Pastry and Sous Chefs were on hand to encourage and congratulate the new appointees, the main drive and excitement came from the many ideas expressed by the new committee members.

The Club Hotel Dolphin generously hosted the 2nd AGM for the club and many thanks must go to Chef Trevor and his team.
In his opening remarks, the Founder and Chairman of the SLJCC, Chef Alan Orreal thanked the outgoing committee for their tireless effort in launching the club in Sri Lanka and went on to note many of the clubs recent successes.

He also explained the current goals and objectives of the SLJCC, set out a detailed action plan forthe committee and outlined the new structure, which includes a mentor chef for each of the Junior Chef committee positions.
An honest and frank newly elected President Uditha Ganewathiha from Club Hotel Dolphin had this to say, “We have a lot of work to continue with, as the first committee was very active, I personally feel that I will need to learn a lot in a short period in order to be an effective President for the members of the SLJCC. I look forward to all the challenges that this role will bring.” Uditha will have Executive Chef Trevor Fernando as his mentor.

Ishara Fernando (his mentor Sous Chef Dinesh Samarakkody) of Jetwing Beach retains his seat as the VP and he made this observation,” I had long discussions with the Chairman and we both agreed that remaining as the VP will provide greater stability for the new committee members and the continuation of current projects.”

Continue in next post...

2008-07-27T12:01:00.003+05:30

Continuation: SLJCC Elects 2008-2009 Committee

Pastry Chefs have come forward in large numbers this year and this is reflected in the appointment of the two senior committee positions being taken by Pastry Chef Suresh Shanaka of the Blue Oceanic for Education; and a long time supporter of Junior Chefs, Rosman Perera who is a Sous Chef at the Club Hotel Dolphin for Membership.

Manesh Silva from Sri Lankan Catering remains on the committee as Communications and Web Development guru.

While the all-important role of Social Activities and Responsibility has fallen to Priyantha Perera and his mentor Pastry Sous Chef Leelananda from Browns Beach.

2008-05-16T19:27:00.000+05:30

Opening Cocktail Party at WACS Dubai 2008.

(from left) Ivo representing the SLJCC at the Hans Beuschkens Culinary Challenge, with Mentor Chef Alan Orreal, and also representatives from Australia & Fiji.

Chefs Guild of Lanka gets 10 minutes to show the world the great work done back home.
Here's a picture of the Chefs of the World representing 71 nations, with 850 in attendance.

All pictures extracted from www.wacs2000.org

2008-05-14T19:36:00.000+05:30

Ivo in action at the Hans Beuschkens Competition...

Congratulations for having brought home a Bronze medal for Sri Lanka at your first international competition.

In fact, Ivo is the FIRST SriLankan to be awarded a medal at the Hans Beuschkens Competition.

2008-05-08T14:10:00.003+05:30

Hans Beuschkens Junior Chef Competition

Representing Sri Lanka, 22 year-old Junior Chef Ivo Jesudasan of Hilton Residencies, will be in Dubai to compete in the Hans Beuschkens Memorial Trophy. He's been hard at work training and practising for this complex and difficult mystery basket competition.

Ivo will have to complete 3 courses for 6 people in just 3.5 hours. To find out more about this competition and what's happening at WACS Congress in Dubai, please click here.

We wish Ivo the very best, we know you will give your utmost and will bring glory to Sri Lanka. No pressure. LOL

2008-05-08T11:57:00.003+05:30

WACS extends help to victims of Cyclone Nargis

Cyclone Nargis was a strong tropical cyclone that made landfall in Burma (also known as Myanmar) on May 2, 2008, causing catastrophic destruction and at least 22,500 fatalities with a further 41,000 people still missing, and estimates on the final total of fatalities ranging up to 100,000. It is the deadliest named cyclone in the North Indian Ocean Basin, as well as the second deadliest named cyclone of all time, behind Typhoon Nina. Including unnamed storms, Nargis is the 12th deadliest cyclone of all time. Nargis was the first tropical cyclone to strike the country since Cyclone Mala made landfall in 2006.

From Continental Director for Asia, Chef John Sloane:

Dear All,

The Information I have just been able to get. Please note that for the Asia Pacific & Africa Region, I have appointed Mr Kurt Brueschweiler kurt.brueschweiler@piac.aero who is residing in Karachi to help me coordinate efforts. He was long time resident in Myanmar and knows Oliver very well along chefs etc on the ground there.

As you can see bank details are attached:

Hilfe für Entwicklungsländer e.V action myanmar

Mallu und Dr. med. Werner Heller

Wildenbruchstr.66, 40545 Düsseldorf

Tel.: +49(0)211 55 47 69

Fax: +49(0)211 55 80 107

email: hellus1@freenet.de

Dresdner Bank Düsseldorf

BLZ 300 800 00

Kto.-Nr. 36565000

BIC: DRES DE FF 300

IBAN DE62 3008 0000 0365 6500 00

To all World Wide Presidents: I seek you cooperation to help in this time of need for Myanmar.

Rgds

John Sloane

Continental Director Asia

World Association of Chefs Societies

2008-04-03T22:06:00.002+05:30

Minister for Sports & Aviation, President Rajapaksa eldest brother and Deputy Minister for Ports & Aviation visited SriLankan Catering today.

The Ministers enjoyed the tour and a brief lunch with the executives before taking time out to meet some of the staff.

Here's a picture of the SLJCC members, taken with the Ministers and Executive Chef of SriLankan Catering, Alan Orreal.

Front Row, Centre: Hon.Minister Chamal Jayantha RajapaksaMinister of Ports & Aviation and Irrigation & Water Management

Front Row, Right: Hon Deputy Minister Sarath Kumara GunaratneDeputy Minister of Aviation

2008-02-14T20:02:00.002+05:30

ATTN: ALL CHEFS – Please act now!

A special souvenir WACS2008 chef’s jacket has been designed for free presentation to each junior delegate at the congress. If you wish your junior/s to receive this special souvenir jacket, you must register your junior’s before 1200 (noon) Dubai time (GMT +4) on Thursday, February 28th, 2008.

THAT IS ONLY TWO WEEKS AWAY!

Please register your junior/s NOW on http://www.wacs2008.com/ WITH the jacket size/s required

Please Take Note That:

* Registrations will not be considered valid without the requisite fee having been paid.

* Juniors must provide a clear scan of their passport in order to prove their age.

As the jackets will be manufactured abroad, there can be no appeal against the deadline. Please do not disappoint your junior delegate/s.

2007-12-15T22:39:00.000+05:30

SLJCC wish one & all a Merry Christmas & a prosperous New Year.

Graphics by Manesh from SLC

2007-12-15T19:22:00.000+05:30

Asian Spiced Christmas Pudding
by Chef Alan Orreal

As Christmas is upon us once again, and many people have asked me for this recipe. I felt it was time to post this recipe once and for all. So, this is my recipe and it has been inspired by two of the great Australian Chefs of my career: Masterchef Chong Liew & Chef Maggie Beer.

I first made this recipe with the late Don Dunstan in his kitchen in Norwood, Adelaide, in the early 90s, I have changed very little of the recipe over the years except the cashew nuts and the Kaffir lime leaves.

Ingredients:
115 g candied citron peel
250 g mixed peel
225 g currants
225 g seedless raisins
225 g sultanas
225 g granulated sugar
75 g crushed cashew nuts
150 g preserved kumquats
4 pieces Kaffir lime leaves
300 ml port
100 ml 18 year-old brandy
115 g unbleached plain flour
1 good pinch ground cinnamon
1 good pinch freshly grated nutmeg
1 good pinch ground ginger
1 good pinch ground mace
4 pods cardamons
1 teaspoon salt
225 g chilled unsalted butter
225 g fresh breadcrumbs
3 free-range eggs

Method:
- mix the fruit, spices, lime leaves, sugar and alcohol together, allow to seep for 24 hours
- place flour and breadcrumbs in a large wooden bowl, and grate in the chilled butter
- mix the fruit and spice mix with the flour and butter
- beat the eggs in a glass bowl separately, and add to the mixture
- dust flour onto a 30cm square of calico, then spoon the mixture into the middle, gather up the sides and secure the bundle
- steam the pudding for 6 hours in a large pot with plenty of water (boiling method is ok, but water must be replaced every 30 minutes)
- suspend the pudding in a dry cool and airy place and leave to mature (I made mine late-September)

2007-12-15T19:19:00.000+05:30

Vanilla Brandy Sauce
By Chef Alan Orreal

Although my recipe for Vanilla Brandy Sauce is sheer perfection itself, it is not however easy to make and requires attention to detail, flawless timing and a fearless heart.

So as I am sure you are up to the task I shall divulge the greatest recipe of French Culinaire.

Ingredients
480ml Milk
480ml Pure Cream
1 Vanilla Bean, split and scraped
227gm sugar
14 EggYolks
50ml 18 year-old Brandy

Method
- Heat the milk, cream, vanilla pod and seeds and half the sugar until the mixture reaches boiling point.
- Combine the egg yolks and rest of the sugar and brandy then temper the hot milk slowly into the egg mixture one ladle at a time whisking all the time until half the liquid has been added.
- Now add all of this to the remaining milk and heat slowly stirring all the time with a wooden spoon not allowing the mixture to boil as the eggs will coagulate and your sauce will be ruined.
- Continue to stir and heat slowly to 82 deg cel.
- When the temp is reached 82 deg cel, remove from the stove immediately and strain the sauce through a fine-mesh sieve, directly into a container in an ice bath.
- The finished Vanilla Sauce should coat the back of a wooden spoon and hold a line drawn through it.
- To stop a skin from forming serve at once or lay a piece of plastic wrap on the surface.

This sauce should have a smooth, luxurious mouthfeel, with a well balanced flavor.

2007-12-08T21:22:00.000+05:30

Tour around Chef Alan's garden and you will find many interesting herbs, spices and vegetables.
Chillies, Coriander, and Spring Onions grow very well together.
Lemongrass (above) used in most Thai cooking. It is also the basic ingredient for Citronella.

Blue Ginger, also known as Lesser Galangal, is a MUST-HAVE aromat to the very popular Tom Kha Gai.

2007-12-08T20:36:00.000+05:30

BBQ Party @ Chef Alan's Place

There were snacks, finger food and drinks when the junior chefs arrived.

Chef Alan gave them a quick tour around his place, and a brief introduction to his garden of vegetables & herbs - with particular highlights to some of the Thai herbs grown in the garden such as, Thai Sweet Basils, Blue Ginger (Galangal), Lemongrass, etc.

Chef Alan then started cooking some of the Thai dishes, like Tom Kha Gai, Tod Man Pla, Green Curry, Thai salad served with Thai Jasmine Rice. There were also chicken, fish and prawns on the grill which the Junior Chefs helped to cook too. Overall, everyone had a good time and it was a new experience to Thai cuisine for some of the Junior Chefs.

2007-12-08T17:22:00.001+05:30

An array of vegetables and herbs in Chef Alan's garden.
Thai Sweet Basil grown very well in Sri Lanka climate, while the Coriander has also done surprising well. But the trick is watering twice a day, before 7am and after 7pm.

2007-12-03T08:58:00.000+05:30

Junior Chefs Club Members:

Discover some of the Thai ingredients grown in Chef Alan's home

& cook some great Thai food together!!!

Event: BBQ Party

Date: 8 December 2007 (Saturday)

Time: 3pm - 8.30pm

Location: Dalupotha, Negombo

Please RSVP by calling Suranga or Ms Jackie at 0197 334 193

** Graphics created by Suranga **

2007-10-25T22:00:00.000+05:30

12-19 November 2007

All Japan Chefs Association has invited Chef Alan Orreal to the World Skills Shizuoka 2007 in Japan as an International Support Judge for the Western Culinary Competition.

2007-10-20T12:18:00.000+05:30

International Chefs Day 2007

held at Ran Mal Hotel, Sri Lanka.

Click on the picture above for the Photo Gallery

2007-10-12T21:05:00.000+05:30

More than 50 visited the SriLankan Catering unit organised by Chef Alan and his team.

Participants were given a tour of the facilities, and briefed on several aspects, and a typical day of the chef at work.

It was definitely a success and everyone has a better appreciation of the operations at a flight catering unit.

More pictures will be added soon. Come back shortly.

2007-09-29T11:36:00.000+05:30

Upcoming Event:
A Visit to SriLankan Catering

Event Hosted By:
Chef Alan Orreal & his team

Date:

8 October 2007 (Monday)
Time:

3 - 4.30pm

Bus Pick-up has been arranged:
2.00pm @ Club Dolphin Hotel
2.20pm @ The Beach Hotel
2.30pm @ Browns Beach Hotel

NOTE: Due to the Airport security measures, all visitors must submit their FULL NAME & Identity Card Number prior to the visit. You need to bring along your ID card on the day of visit as well.

Your Executive Chefs should email the details of visitors/participants & Pick-up location (indicated above) to sljchef@gmail.com.

2007-09-29T11:32:00.002+05:30

Click on the pictures to view the album, taken at the SLJCC - Information Day.

Date: 28 September 2007 (Friday)

Venue: The Beach Hotel, Negombo

2007-09-13T17:06:00.000+05:30

Calling all Chefs of Negombo & their Junior Chefs

Information Day of our Sri Lankan Junior Chefs Club

Venue: The Beach Hotel

Date: 28 September 2007 (Friday)

Time: 3 - 5.30pm

Email: sljchef@gmail.com

Come & join the Club!

2007-09-13T16:59:00.000+05:30

Chairman Message

As the chairman of the newly formed Sri Lankan Junior Chefs Club (SLJCC), and on behalf of all the Club members, I welcome you to our SLJCC blog. We hope you will find interesting posts here to come back more often, and perhaps you can bookmark this site for easy reference to our blog.

Part of our aims in setting up this blog is to provide as much information for junior chefs in Sri Lanka; details of our monthly and regularly held events/gatherings where junior chefs can network; membership drives to encourage more aspiring young chefs to join the club; recruitment opportunities for junior chefs; overseas participations in culinary competitions/forums; and among many other things.

It was with great pleasure that I was given the opportunity to participate at the first WACS Asia Junior Forum held mid-August in Kuala Lumpur, Malaysia. As the chairman of SLJCC, I was able to share the importance of setting up the SLJCC, our vision, mission and our future programmes at the forum to my fellow peers from other countries. It was through this attendance and participation that I realise that SLJCC has so much going, and so much more potentials to further develop the club.

Developing new skills/techniques and trainings will always be a part of the junior chefs journey. Thus, I hope the Executive and the Management levels from hotels, culinary schools and restaurants, can help to spread the word and encourage your apprentices, trainees, and junior chefs to join SLJCC club.
On behalf of the SLJCC club, my heartfelt gratitude to my chef and Club Founder, Mr Alan Orreal, for agreeing to be our advisor to get the club started and for his constant guidance. Without him steering the SLJCC in the right direction from the beginning, we would not have come thus far today.

So, come on and join SLJCC. Simply click on the link on the left sidebar and we will send you the information and membership package. If you are an employer genuinely interested in developing young talents in this country and giving our junior chefs the opportunity to work at your establishments, please email us as we would only be able to go forward with your participation.

We are also seeking sponsorships for SLJCC. We will be holding regular culinary challenges/competitions to raise the culinary skills of our junior chefs for the international culinary arena. Your sponsorships (monetary or products) will provide the much needed support for SLJCC to mould junior chefs for tomorrow.

Culinary regards
Eranga Perera
Chairman SLJCC