InterContinental Doha chefs with their medals at Salon Culinaire 2018.
DOHA: The biggest annual hospitality exhibition, Hospitality Qatar, took place from November 6 to 8, 2018 at the Doha Exhibition and Convention Center.
A host of exhibitors representing over 15 countries has come to display their various culinary expertise and traditions. A part of this exhibition is Salon Culinaire, which is a showcase that celebrates gastronomic excellence and creativity. The Salon features a competition dedicated for local and international chefs to highlight their craft, skills, and culinary artistry across various categories.
InterContinental Doha sent a team of nine chefs to compete in Salon Culinaire 2018, under these categories: Arabic Mezzeh, Five-Course Gourmet Dinner Menu, Four-Course Vegetarian Lunch Menu, Live Cooking for Fish & Seafood, Four Plates Dessert, Wedding Cake, and Bread Display.
InterContinental Doha’s culinary team have showed a tremendous amount of passion, dedication, and drive over the course of the competition. Damitha Buddika, Demi Chef de Partie, has won a Gold Award and Best Arabic Chef under the Arabic Mezzeh category.
Chinthaka Bandara, Chef de Partie, won another Gold Award and Best in Class, and Manujaya Dasun, Chef de Partie, won a Bronze Award, both under the Five-Course Gourmet Dinner Menu category.
Deepak Govindan, Commis I, won a Silver Award under the Four-Course Vegetarian Lunch Menu category. Chaminda Dissanayaka, Sous Chef, won a Bronze Award under the Live Cooking for Fish & Seafood category.
Ajith Kumara and Nimesh Malith, both Chef de Partie, have won a Bronze Award under the Four Plates Dessert category. Sajith Shrimal, Demi Chef de Partie, has won a Bronze Award under the Wedding Cake category, and Lakshan Rodrigo, Demi Chef de Partie, has won a Bronze Award under the Bread Display category.
“It is with great pleasure and honour for me to work with such an amazing and passionate team at InterContinental Doha,” says Chef Talal Aridi, InterContinental Doha’s Executive Chef, “together, we look forward to bringing more culinary innovations and contributions to the industry.”
