As the kick-starter event for the year, the members over at the Culinary and Hospitality Club arranged for an all-inclusive guided workshop on the fine art of hospitality at the Mahaweli Reach on April the 2nd 2023.
Upon arrival the team was graciously greeted by one of the club’s long-standing mentors and a guest judge in the first rendition of the Inter House Culinary Competition Mr. Armstrong who opened the doors to all the behind the scenes work it takes to build a successful enterprise in the competitive colosseum of the Hospitality Industry.
The visiting 23 students and teachers Mrs. Indika Hettiarachchi and Mrs. Malmi Karagaswewa were then met with Flt. Ld. Subodha Angammana who then gave a deep dive into the four major facets of hospitality.
- The Housekeeping Department
- The Front Office
- The Food and Beverage Department
- The Kitchen
In the housekeeping department the intricate details the housekeeping crew had to check for was expertly shown, from minor details like room temperature to crucial details like bedding, toiletries etc. We also laid witness to a speed-run of how to prepare the duvets, bed runners and all that jazz in under 20 minutes flat. We also got an all-exclusive sneak peek at the Presidential Suit which with its exclusive perks and privileges were enticing to make you want to stick there for a lifetime.
In the engine room i.e. the kitchen where the culinary connoisseurs take the baton, was a true insider into what it takes to give nothing but the best to your customers and critiques. The kitchen was designed as a multi-faceted work floor. However, unlike an open plan layout they had instead gone with a room-based approach which included cake rooms, pastry rooms, bread rooms and so on. The beverages section/bar was also enticing where the viewership was shown the ways different beverages tailored to a customer’s specific requests were made. The students also got a crack at preparing a few drinks. The food not only served as eye candy but also a rollercoaster of tasteful indulgence. The restaurant floor was also laid down to the crew from table layouts, plate settings, silverware placement etc.
As a memento the students, they were awarded with a completion certificate by the hands of our gracious host Flt. Ld. Subodha Angammana to mark the closure of the grand tour and the exclusive access into their facility.
This insider’s look into what it takes to give world class not to mention exquisite hospitable excellence to their beneficiaries was a true reminder of the grind of many hard-working men and women had put in, to make it possible.
We dedicate this review to the incredible staff of the Mahaweli Reach Hotel for welcoming us with open arms.
Review by Thusath Dissanayake
