RESERVATIONS HERITANCE Ahungalla HERITANCE Kandalama The Tea Factory Browns Beach Hotel Hotel Hill Top Neptune Hotel Earl's Regency Ramada Resort Bandarawela Hotel       Arrival Date       Nights 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Are you a Sri Lankan or a resident of Sri Lanka? Y N     Arrival Date 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 JANUARY FEBRUARY MARCH APRRIL MAY JUNE JULY AUGUST SEPTEMBER OCTOBER NOVEMBER DECEMBER 2008 2009 Days 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 Adults   1 2 3 4 5 Room Single Double Luxury Meals B & B Half Board Full Board Are you a Sri Lankan or a resident of Sri Lanka? Y N Airport Pickup

The 10th ‘Salon International de la Gastronomie’ (International Gastronomy Show) – EXPOGAST 2006, organised by the ‘Societe des Foires Internationales de Luxembourg’ ‘Luxexpo’ in collaboration with the ‘Vatel Club Luxembourg’ and the ‘Amitie Gastronomique Francois Vatel’ took place from the 18th to 22nd November 2006 at the ‘Centre d’Expositions et de Conferences des Foires Internationales’ – Luxexpo, in Luxembourg-Kirchberg. The ‘CULINARY WORLD CUP 2006’ with its 25 internationally renowned civilian teams, 10 military teams and 10 teams of young chefs across five continents, highlights the international size and scale reached by this gastronomy show over the years.
Dimuthu Kumarasinghe, Group Skills Development Chef of Heritance Hotels & Resorts, was invited to compete in this year’s prestigious Culinary World cup in Luxembourg in four events. The events were ‘artistic showpiece – salt dough, ‘artistic pastry showpiece – marzipan’, ‘artistic pastry showpiece – pastillage’ and the ‘pulled sugar’ event.

Heritance Hotels & Resorts are proud to announce that Chef Dimuthu won 4 gold medals in all the individual events he participated in

This is not the first instance of such achievements by Dimuthu. In 2004 he won five gold medals at the Culinary Olympics in Germany in all five events he took part in. He beat master chefs from countries like France, Germany and Switzerland, which have strong cultural culinary traditions, on their familiar turf, which was a truly remarkable achievement. What is even more remarkable is the fact that Dimuthu is the first individual ever to win such international awards for Sri Lanka, bringing acclaim and honour to his country. Dimuthu’s culinary awards at the Olympics were in the categories of ‘plated dessert; dessert buffet platter & petit fours’, ‘artistic salt dough showpiece’, ‘artistic pastry showpiece – marzipan’ and ‘artistic pastry showpiece – pastillage’.
His recent achievements were felicitated in Luxembourg by Mr. Ferdinand Metz, Vice President of WACS (World Association of Chefs Societies) for his contribution towards innovative culinary skills and for being the -

• Only chef in the world to win 4 gold medals in individual events at the Culinary World Cup 2006 and
• Only chef in the world to have won 9 gold medals in individual events in both the Culinary Olympics and Culinary World Cup in its entire history.

The international culinary competitions are the assessment of chefs’ and pastry chefs’ performances. The public is offered a practical demonstration of the latest developments in culinary art, and a new generation of young cooks are motivated and stimulated. Particular emphasis is placed on neatness, organisation and variety in the preparation of dishes.
The Culinary World Cup has been held since 1978 and is one of the five major international culinary competitions sanctioned by WACS. Over 50,000 visitors watch the events that are held amidst two major tradeshows, EXPOGAST and Salon du Chocolat.