SLAF UNVEILS CULINARY TALENTS AT INAUGURAL INTER UNIT CULINARY ART COMPETITION AT SLAF STATION SIGIRIYA
8:52pm on Tuesday 3rd September 2024
SLAF celebrated a remarkable showcase of culinary talent on 03 September 2024, as it hosted the inaugural Inter Unit Culinary Art Competition at SLAF Station Sigiriya. The event, graced by Air Marshal Udeni Rajapaksa, highlighted the exceptional skills of SLAF servicemen and women in a range of culinary disciplines.
This competition was held under the guidance of the Commander of the Air Force and the close supervision of Director General Logistics, Air Vice Marshal Deepal Munasinghe and the competition was designed to uncover and showcase the culinary talents of SLAF personnel. Open to all servicemen, irrespective of their branch or trade, the competition adhered to the stringent guidelines of the World Association of Chefs' Societies (WACS), ensuring a standard of excellence.
The event, which attracted around 128 SLAF competitor and 17 outside competitors, was divided into two categories: Professional and Apprentice. The Professional category featured external hoteliers and previous SLAF medal winners from past Culinary Art Food Expo competitions. Meanwhile, the Apprentice category was specifically tailored for service personnel who had not yet competed in such events. Competitors showcased their skills across three main categories: Art and Static Food Display, Live Cooking, and Bartending.
In a notable expansion of the competition’s scope, professionals from regional hotels were invited for the first time, bringing additional expertise and prestige to the event. The judging panel comprised esteemed culinary experts from Sri Lanka, adding to the event's high profile.
Winners of the competition received medals and certificates recognizing their culinary excellence. They will also benefit from further training opportunities and a chance to represent the SLAF at the Culinary Arts Food Expo Competition 2025, organized by the Chef Guild of Sri Lanka.
The competition also underscores the vision of expanding the Hospitality Management School at SLAF Station Sigiriya. The proposed expansion aims to train younger generation aspiring to pursue careers in Hospitality Management, with the goal of awarding NVQ Level 4 certificates. This initiative represents a significant step toward realizing the objectives set forth by the Commander of the Air Force.
The Inter Unit Culinary Art Competition not only showcased the exceptional culinary skills of the SLAF but also marked a significant step forward in the broader vision of enhancing Hospitality Management training and opportunities in Sri Lanka.
The event was attended by the presence of distinguished guests including Chief of Staff, Air Vice Marshal Sampath Wickramarathne, Director General Planning, Air Vice Marshal Bandu Edirisinghe, Director General Construction Engineering Air Vice Marshal Chandana Geethapriya, and other senior Officers. Also in attendance were notable culinary figures such as Chef Gerard Mendis, Chairman of the Chef Guild of Lanka, Chef Dimuthu Kumarasinghe, President of the Chef Guild of Lanka, Chef Madawa Weerabahdana, Director of Training and Skill Development at the Chef Guild of Lanka and other invitees. Their presence underscored the competition's significance in nurturing talent and promoting culinary excellence within the SLAF. The Inter Unit Culinary Art Competition not only celebrated the culinary skills of the SLAF but also marked a milestone in the broader vision of enhancing Hospitality Management training and opportunities in Sri Lanka.
Summary of Results
Inter Unit Culinary Art Championship
SLAF Station Sigiriya
Inter Unit Culinary Art Runners Up
SLAF Base Katunayake
Most Outstanding Master Chef
Sergeant Herath HMNRK (SLAF Base Katunayake)
Most Outstanding Mixologist
Leading Aircraftman Abeyrathna AHMSS (SLAF Base Katunayake)
This competition was held under the guidance of the Commander of the Air Force and the close supervision of Director General Logistics, Air Vice Marshal Deepal Munasinghe and the competition was designed to uncover and showcase the culinary talents of SLAF personnel. Open to all servicemen, irrespective of their branch or trade, the competition adhered to the stringent guidelines of the World Association of Chefs' Societies (WACS), ensuring a standard of excellence.
The event, which attracted around 128 SLAF competitor and 17 outside competitors, was divided into two categories: Professional and Apprentice. The Professional category featured external hoteliers and previous SLAF medal winners from past Culinary Art Food Expo competitions. Meanwhile, the Apprentice category was specifically tailored for service personnel who had not yet competed in such events. Competitors showcased their skills across three main categories: Art and Static Food Display, Live Cooking, and Bartending.
In a notable expansion of the competition’s scope, professionals from regional hotels were invited for the first time, bringing additional expertise and prestige to the event. The judging panel comprised esteemed culinary experts from Sri Lanka, adding to the event's high profile.
Winners of the competition received medals and certificates recognizing their culinary excellence. They will also benefit from further training opportunities and a chance to represent the SLAF at the Culinary Arts Food Expo Competition 2025, organized by the Chef Guild of Sri Lanka.
The competition also underscores the vision of expanding the Hospitality Management School at SLAF Station Sigiriya. The proposed expansion aims to train younger generation aspiring to pursue careers in Hospitality Management, with the goal of awarding NVQ Level 4 certificates. This initiative represents a significant step toward realizing the objectives set forth by the Commander of the Air Force.
The Inter Unit Culinary Art Competition not only showcased the exceptional culinary skills of the SLAF but also marked a significant step forward in the broader vision of enhancing Hospitality Management training and opportunities in Sri Lanka.
The event was attended by the presence of distinguished guests including Chief of Staff, Air Vice Marshal Sampath Wickramarathne, Director General Planning, Air Vice Marshal Bandu Edirisinghe, Director General Construction Engineering Air Vice Marshal Chandana Geethapriya, and other senior Officers. Also in attendance were notable culinary figures such as Chef Gerard Mendis, Chairman of the Chef Guild of Lanka, Chef Dimuthu Kumarasinghe, President of the Chef Guild of Lanka, Chef Madawa Weerabahdana, Director of Training and Skill Development at the Chef Guild of Lanka and other invitees. Their presence underscored the competition's significance in nurturing talent and promoting culinary excellence within the SLAF. The Inter Unit Culinary Art Competition not only celebrated the culinary skills of the SLAF but also marked a milestone in the broader vision of enhancing Hospitality Management training and opportunities in Sri Lanka.
Summary of Results
Inter Unit Culinary Art Championship
SLAF Station Sigiriya
Inter Unit Culinary Art Runners Up
SLAF Base Katunayake
Most Outstanding Master Chef
Sergeant Herath HMNRK (SLAF Base Katunayake)
Most Outstanding Mixologist
Leading Aircraftman Abeyrathna AHMSS (SLAF Base Katunayake)
