The second edition of signature Culinary Champions 2024 in Kandy is set to witness a more than threefold increase in competitors, as the culinary industry aligns with the event’s goal of boosting tourism by showcasing unique cuisines from the Hill Country and surrounding regions.

Lanka Exhibition and Conference Services, supported by the Kandy Hoteliers Association, Nuwara Eliya Hoteliers Association and Cultural Triangle Association, officially announced the event last week. 

The competition is scheduled to be held at Sahas Uyana in Kandy, from October 31 to November 02.

“We have more than triple the number of competitors entering this competition. The numbers have dramatically increased. What this means is that every competitor, management and organiser is satisfied with the judging and the whole event. As I said, the proof of the pudding is in the eating,” said Worldchefs Certified International Judge and Lanka Exhibition and Conference Services Project Director Alan Palmer.

So far, over 460 chefs have registered to compete in the challenge. Lanka Exhibition and Conference Services Director and Chief Operating Officer Husnie Rauf emphasised the importance of offering diverse, region-specific cuisines, to attract more tourists, particularly repeat visitors.

“Most repeat tourists come for the scenic beauty and once they get a belly full of good food in Sri Lanka, that’s another attraction we can promote. If we can have diverse destinations in Sri Lanka — for instance, unique down-south cuisine linked to local culture, differing from upcountry dishes and other international offerings — it would enhance the tourism experience,” he said.

Palmer, who has been involved in judging and organising culinary events in Sri Lanka since the late 1980s, highlighted that manpower shortages remain a major challenge for the sector.

“Every hotel and restaurant faces the same issue — manpower and retaining that manpower,” he said.
He also noted a lack of ingredient variety in popular supermarkets, with some items nearly impossible to find during certain periods, despite their high prices compared to the other Asian destinations.

“For example, one kilo of broccoli is around US $ 10 here,” he said. 

He added that sustainability and competitive pricing are crucial for the sector’s long-term success.

The competition aims to provide a platform for showcasing culinary excellence and the skills of chefs, cooks, pastry chefs and apprentices from near and far. It also offers an opportunity for industry professionals to demonstrate their talents, gain exposure and network with the others in the field.

This year’s event will feature culinary showdowns, live cooking demonstrations and an increased number of international judges. 
(NF)