An annual visit to a reputed hotel in Sri Lanka is an important event of the Culinary Club, organized to introduce our members to various culinary activities related to the hospitality field. This year our visit was to the luxurious, nature loving “Cinnamon Lodge Habarana” on the 2nd of August 2018.
We were warmly received at the lobby by the Assistant Sales and Banquet Manager Mr Sampath Wijekoon.
The first session of the event, conducted by the Food and Beverage Manager Mr Jeevantha Herath at the Conference Hall, taught us many valuable lessons pertaining to table etiquette.
We enjoyed an adventurous walk in the close to nature Hotel Gardens till the Hotel Kitchen was made free for our observation.
The members had a closer look at different culinary activities that take place in a hotel kitchen with Chef Prageeth Kannangara who gave an insight to various aspects of kitchen management, including the usage of significant kitchen utensils, management of waste, storage and preservation of food, how chefs attend to tasks assigned to them, terminology related to culinary activities in a hotel kitchen etc.
Two important demonstrations on how to prepare a cream soup and a mixed salad also was carried out under the supervision of the Chief Chef Mr Sunandakumar.
The members enjoyed a variety of delicacies to their hearts’ content at the International Buffet which is one of the best in the island, while not forgetting to adhere to the table etiquette learnt earlier that day!
After lunch the students gathered around the Hotel Bar where the Restaurant & Bar Manager Mr Chaminda Pathirana and his staff educated the students about various beverages permitted to be served in a hotel bar and they were taught how to prepare a mocktail.
A walk through the Organic Garden of the hotel that took place next was an unforgettable experience where our students learnt about the eco-friendly measures taken by the hotel in making the best out of their recycled water and waste turned into organic manure that nourished the cultivation of a variety of herbs, fruits and vegetables. The students were also able to capture rare images of wild life and spend time in a native Sri Lankan kitchen too.
After an eventful day which definitely gave the students an exposure needed to go that extra mile in life, we bid farewell to the Hotel Management and left the hotel premises after Evening Tea.
Our heartiest gratitude goes out to the General Manager of Cinnamon Lodge Habarana, Mr Arosha Pananwala an old boy of Trinity who made arrangements to make this wonderful event a reality.
