‘Dainties 2024’: Gastronomic success for dept of Tourism

Exceptional abilities, to elevate standards of culinary arts and bartending in SL

Competition consisted of two rounds, first an online session where contestants submitted videos of culinary and bartending creations, finalists were invited to compete in grand finale, held on June 29, 2024, at Uva Wellassa University premises

The Department of Tourism Studies, Faculty of Management, Uva Wellassa University of Sri Lanka held ‘Dainties 2024’ the first ever National Level Culinary and Bartending Competition hosted by a university in Sri Lanka. It has captured the attention and imagination of culinary and bartending enthusiasts and hospitality professionals across Sri Lanka. This competition marks a significant milestone in the Sri Lankan university system, bringing together students and hoteliers in a vibrant display of creativity, skill, and passion. 

As the one and only education institute obtained by UNWTO Tedqual Certification (a voluntary certification that seeks to facilitate continual improvement of tourism education, training and research programmes through definition of a set of minimum standards of quality for tourism education) in the Sri Lankan education system, ‘Dianties 2024’ organised for tourism undergraduates of state and private universities and hoteliers in the Uva Province. There were more than 50 contestants registered for this event. It aims to foster development of talent and innovation in tourism and the hospitality industry, while also facilitating networking and learning opportunities among participants and industry experts. By highlighting exceptional abilities of students and professionals, competition seeks to elevate standards of culinary arts and bartending in Sri Lanka. 

‘Dainties 2024’ is organised by the students of Bachelor of Business Management Honors in Hospitality, Tourism and Events Management degree programme, Department of Tourism Studies under the leadership of Mr. Dhananjaya Nawarathna, Head of the Department with supervision of staff members of the Department of Tourism Studies.

We express gratitude for Prof. Kolitha Bandara Wijesekara, Vice Chancellor of Uva Wellassa University and Prof. Ruwan Ranasinghe, Dean, Faculty of Management, Uva Wellassa University for giving their great cooperation and without their support this was only a dream.

Competition consisted of two rounds. The first round was an online session where contestants submitted videos of their culinary and bartending creations. These entries were evaluated by an esteemed panel of judges, including top-ranking professionals from the hotel industry. The finalists from this round were then invited to compete in the grand finale, held on June 29, 2024, at Uva Wellassa University premises. The event began with an inauguration ceremony symbolising an auspicious start. 

The panel of judges featured renowned experts such as Nishada Periyapperuma, Director Operations, York Hotel Management Services Ltd.; Percy Sangapala, Freelance Food and Beverage Consultant/Judge, former Assistant Director Learning and Development, Emirates Palace UAE; Anston Bernard Alvis’ General Manager, Elephant Reach Hotel Yala, Former Brand Development Manager, International Distilleries Ltd; Kapila Jayasinghe, Cluster Executive Chef at Cinnamon Grand & Cinnamon Lakeside Colombo; Nalinda Abeyratne, Executive Chef at Heritance Kandalama and Priyantha Weerasinghe, Director of Culinary at NH Collection Hotel Colombo. Their combined expertise ensured a high standard of evaluation and valuable feedback for all participants.

The success of ‘Dainties 2024’ was bolstered by strong partnerships and sponsorships. The Uva Provincial Tourism Ministry played a crucial role as a collaborative organiser. Solidaridad Network Asia, as the platinum sponsor, along with other sponsors like TV Derana, UVA Rayon, Unilever Food Solutions, and UVAGLEN Distilleries, provided invaluable support.

The competition featured two main categories: Culinary Arts and Bartending, with a separate sections for undergraduates and hoteliers. Contestants impressed the judges and audience with their innovative dishes and creative cocktails, demonstrating a high level of skill and artistry.The awards ceremony in the evening was a grand affair, celebrating achievements of all participants. The event included a warm welcome and inspiring addresses from distinguished guests, along with a special traditional dance performance that added a cultural touch to the evening. The ceremony highlighted collaborative efforts and support from various sponsors and partners, making it a memorable conclusion to the competition.

Winners of culinary competition, hotelier category are: first– H. G. G. N. B. Wickramasinghe, Ravana Pool Club; second – K. G. A. I. Chamara, Ravana Pool Club, third– P. G. D. Rajapaksha, Ravana Pool Club. Winners of culinary competition, undergraduate’s category are: first – A. I. T. Weerasena, Rajarata University; second – A. A. Kaushalya, Uva Wellassa University; third – R. A. K. D. D. R. Ranathunga, Uva Wellassa University. Winners of bartending competition, hotelier category are: First – R. M. U. Rathnayake, Ravana Pool Club; Second – K. M. Dulan Nipun, Ellement Hiking Bar and Restaurant; Third – R. M. S. Akalanka, Ellement Hiking Bar and Restaurant. Winners of bartending competition, undergraduate’s category are: First – B. D. S. H. Dharmasena, Uva Wellassa University; Second – T. M. C. S. Thennakoon, Rajarata University; Third – B. M. H. M. Basnayaka, Uva Wellassa University. Winner of the most popular chef was R. A. K. D. D. R. Ranathunge, Uva Wellassa University and most popular bartender was B. M. H. M. Basnayake, Uva Wellassa University.

‘Dainties 2024’ not only provided a platform for showcasing talent but also served as an opportunity for participants to learn, network, and gain valuable insights from industry experts. Uva Wellassa University looks forward to continuing this tradition and organising more such events in the future, contributing to the growth and development of Sri Lanka’s tourism and hospitality industry.

The writer is a Lecturer (Probationary) Department of Tourism Studies, Faculty of Management, Uva Wellassa University of Sri Lanka