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The 2nd AGM of the newly unified Culinary and Hospitality Club of Trinity College Kandy took place on the 22nd of February at the Lakshman Kadirgamar Auditorium. Paving the way for self-reflection and development, it was also a poignant moment for the members who bade farewell to the old committee, marking the end of one of the most eventful and successful years of the club. The meeting began with the outgoing Vice-President Master Minuka Wickremasinghe, reading the minutes of the previous year’s AGM, followed by the club event review of 2023, bringing back memories for all club members and giving the new committee a new bar to surpass. Later, TIC, Mrs. Indika Hettiarachchi’s addressed the gathering emphasising the importance of paying attention to the objectives of each and every project designed by the club in order to achieve a valuable learning experience and build upon the success of the outgoing committee. Subsequently, the outgoing President, Master Dulith Cooray delivered his speech and announced the positions of the newly appointed committee: The new President then addressed the gathering. As per tradition, the door opened for new recruits with a keen interest in the fine arts of cuisine and hospitality to reserve their seats in this popular club. Finally, the AGM concluded with a heartfelt vote of thanks by the outgoing web and media coordinator, Master Thusath Dissanayake, closing the chapter for the year of 2023. Members and teachers present, were treated to refreshments generously prepared by the TIC, Mrs. Hettiarachchi, and the outgoing President and his committee.
The season of advent was yet again marked with festive cheer with the recurring Christmas Fiesta held on the 21st of December. The Culinary and Hospitality Club along with the culmination of compatriots, the Student Christian Movement, Social Service Union, Library Council, Media Unit, Design Club, Sinhala Literary Union and the Sri Lanka Unites Chapter re-embarked on its mission of sharing the joy of Christmas far and wide with philanthropy being its ultimate objective. Upon entry you were treated to eye candy with the decorations on display. The rustic theme added pizzazz to the scene by giving off a ‘cozy cabin in the woods’ vibe. On the topic of decorations, a big shout out goes to Mrs. Rangi Ekanayake and Mrs. Ayesha Kalpani and all the teachers who coordinated with the crafters to get this vision from chalk board to real life. A big thank you also goes out to the Hillwood PPA Kandy Branch and Mrs. Fathima Majeed for helping source the necessary materials. The Culinary and Hospitality Club ran the main bake sale in the Main Hall lobby. The bake sale had an array of mouthwatering dishes which ranged from sweet to savory. The culinarians also put on a bit of show for the onlookers via their Front Cooking experience. The Student Christian Movement ran an ice cream stand in the adjacent driveway. The cold and frosty delights hit the spot after being in the hustling and busting crowd. Not too far down the driveway, the Sinhala Literary Union were at it adding some local flare through their local delicacies, YUM! Students turned chocolatiers the Sri Lanka Unites Chapter mellowed the crowd over with decadent chocolate covered marshmallows, chocolate brownies and hot chocolate, a true Willy Wonka experience. The Media Unit was in action lifting spirits up by playing some seasonal classics which instantly transported everyone to an imaginary winter wonderland. The memorabilia stand just around the corner which had a photo booth attached, had the crowd pouring in to get this moment on film. The Library Council opened up a raffle draw where the winner received a valuable piece of literature to read throughout the holidays. The Design Club had prepared Christmas themed takeaway trinkets, which included student-made Christmas cards to take back home and share amongst your loved ones. The Social Service Union had their games parlor and treats shop bustling with a crowd eager to win a prize. It added a competitive element to the festivities which spiced up things all around. We would like to thank the College Executive Council, the College Administration, the Director of Co-Curricular Activities Mr. Wasana Dissanayake and the Teacher in Charge of the Culinary and Hospitality Club Mrs. Indika Hettiarachchi for their constant help in every step leading up to the final product. The Christmas Fiesta was the product of multiple clubs and societies joining forces to achieve and common cause. We would like to thank all the MICs/TICs and the members of all participating clubs on a job well done. Sidenote, after all incomes and expenses were tallied up, the Social Service Union emerged with the highest profit in the bag for the charitable cause. Shoutout to the organizing crew comprised of office bearers, Dulith Coorey (President), Minuka Wickramasinghe (Vice President), Nadil Abeyratne (Secretary), Thusath Dissanayake, Thevan Rathnathilake, Bilal Roshan and club members Udantha Jayasinghe, Menath Kahapola, Minidu Navaratne, Eshan Marasinghe and Themiya Wanigaratne for going through the motions and working behind the scenes to achieve this feat in such splendour. The Christmas Fiesta got everyone together and celebrated the warmth of togetherness and good-natured fun and frolic. Most importantly the event transposed into an act of benevolence, by donating a part of the proceeds to the hardworking and dedicated support staff members who too should be a part of the party. Overall, the Christmas Fiesta embodied the true meaning of Christmas and is eager to comeback the next Yule in 2024. This review is dedicated to every single individual who contributed big or small in bringing this festive segment from the drawing board to fruition.
Review by Thusath Dissanayake Master Menath Kahapola and Master Shaluka Herath successfully clinched first and second places in the The student Segment of the Culinary Champions 2023 competition, a collaborative effort of, Lanka Exhibition & Conference Services (Pvt) Limited, supported by the Kandy Hoteliers Association and Ceylon Professional Chefs Association, was held at Sahas Uyana on the 16th of September. Masters Menath Kahapola and Shaluka Herath, participated in this 45-minute culinary face-off, clinching first and second places. In an amazing feat of masterful cooking prowess, despite their young ages, these two chefs reached a top level in this challenge which earned them places. The Winning Dishes in Full Spotlight An aromatic butter chicken with cumin infused naan, was delicately prepared by Master Meneth Kahapola. Master Shaluka Herath, on the other hand, concocted shrimp and cream cheese filled ravioli with a brown butter sauce. The dishes upon inquiry, and judge’s critiques were exquisite masterpieces and a big hit among the crowd. The Culinary and Hospitality Club interviewed our crowned cooks to inquire how they felt pre and post competition. “At first my friend and I went in unbeknownst, the moment we saw the competition , it was on MasterChef Junior at that point. We were divided into stations of our own, which was a bit nerve wracking, but the judges eased things over. The crowd seemed really captured by the student segment which was cool, and we had an entourage cheering away. To tell you about my dish, I made something that I enjoyed making, in a nutshell I made butter chicken with cumin infused naan. When the final minutes were ticking down and plating was underway the crowd moved in for a better look, pressuring, but they were enjoying what they saw, knowing that, helped ease our nerves.” Master Menath Kahapola “The Experience off the bat was new to both of us, the butterflies started going when we figured out that we were competing against hotel school pros however, the encouraging words of our teacher helped us calm down and get a footing. The moment I got to know that we got a higher placement than the hotel school, I was extremely excited because, it is something I never thought I would achieve.” Master Shaluka Herath The Culinary and Hospitality Club applauds and wishes the best of luck to the young champions.
In this joyous and caring Advent season, Trinity College organised the annual “Christmas Fiesta” on the 13th of December to bring in the festivities to the Trinity fraternity. The Culinary club, along with the Student Christian Movement, Social Service Union, Library Council, Media Unit, Design Club and Tourism Club, contributed to the event, where the entire profits were donated to buy stationary for the children of the College Support Staff. The event commenced with the Principal, Revd Fr. Araliya Jayasundara’s official opening in the presence of the College Chaplain, Revd Fr. Shelton Samadanam. The Culinary Club occupied the Main hall lobby, filled with delicious and well-loved Christmas goodies, ranging from sweet to savoury Christmas treats and instant hot chocolate. The stalls featured Christmas cakes, Gingerbread cookies, chocolate trifles, pastries, and many more treats prepared by club members, and many participated in the fun games at the culinary club stall. The Student Christian Movement ran an ice cream stall that was loved by all, bringing in the frostiness associated with Christmas. At the same time, the Social Service Union carried out many games and sold food in the Main hall driveway and the Design Club sold handmade Christmas cards. The Trinity College Library Council held a raffle draw, which gained popularity in the fiesta. The winners, selected from students and staff, got a chance to dine with the College Executive council at the Christmas table at the College Library. From delicious Chocolate cake, Christmas cookies, cheese and fruit platters to chocolate-dipped marshmallows, the Christmas table displayed the true festivity of the season. The College Media Unit made the Christmas Fiesta memorable through its photo booth. The students and teachers rushed in to get a printed photograph with their loved ones, and it undoubtedly would’ve been memorabilia to mark the end of a great and fun year. The Tourism and Hospitality Club added a rich Christmas flavour to the car park by putting up a Tea centre, intending to promote Ceylon tea. The visitors could sip a nice cup of Ceylon tea with freshly baked brownies and to purchase a variety of Ceylon Tea leaves from different parts of the country. The Christmas Fiesta also featured a stall of the Trinity College Farm, with freshly picked vegetables and fruits. The Annual Christmas Fiesta 2022 brought the school together this festive season to celebrate the birth of our Lord Jesus Christ. Most importantly, it encouraged and made everyone contribute to charity, which Jesus Christ showed eloquently in his life and teachings. The event diverted from the ostentatious world, with its prime aim of Charity, the highest form of love in our Christian beliefs and a segment of the Christ-like character that Trinity College has always given precedence. Do not neglect to do good and to share what you have, for such sacrifices are pleasing to God.Hebrews 13:16 Review by Samiru Herath (Web Content Writer) Event Photographed by the Trinity College Media Unit.
The Culinary Club of Trinity College Kandy organized its first ever Inter-House Culinary Competition, intending to make the young Trinitians display and discover the joyful art of cooking. The competition provided all House participants a new avenue to display their skills. In the afternoon of Friday, the 7th of October, the proceedings commenced with the arrival of the Chief Guest, Mrs Kumuduni Wickremasinghe – Principal of the Sri Lanka Institute of Tourism & Hotel Management Kandy, followed by other guests and invitees. After a brief introduction to the rules and regulations, competitors rushed immediately to their worktops to start making their dishes followed by the command given by the principal. Each team was tasked with preparing a dish of their choice within 90 minutes using the theme ingredients, Pumpkin, Passion fruit and Jack Fruit Seeds, where quick thinking, creative spark, teamwork, eco-friendliness, sustainability, and cooking prowess were expected to be put to the test. While the young chefs became busy, the Culinary Quiz with food identification and food-related questions came up next. A duo from each house competed in the quiz and an enthusiastic audience provided answers when the teams failed. The quiz heated the atmosphere and brought in the spirit of competitivity while infusing everyone with great enjoyment. The rooftop terrace of the Abeyratne-Jeyaraj block displayed festivity with all the exciting activities and the food stalls with various goodies made by members of the culinary club. From mouth-watering brownies, freshly baked cinnamon rolls to crispy cookies, the food stalls dragged everyone from time to time, making it an inexorable venue for everyone. With the conclusion of the Culinary Quiz, the organizers moved on to the taste test. Each house participant was assigned to name ingredients of a plat du jour that included over 35 ingredients. The competitors dived into this assiduous task enthusiastically, which provoked the audience to have a taste of the mystery dish and challenge their taste buds. The Culinary competition, which coincided with the College Teachers’ day celebrations, did not forget to include the teachers in the agenda. The teachers’ mocktail competition came up next in the repertoire, where two teachers from each house were tasked to prepare a mocktail within 15 minutes. The mocktails displayed great colour and creativity, which included passion fruit, watermelon, and pea-blue wine. The teachers challenged themselves and took the atmosphere to the next level by exemplifying the young competitors. With the conclusion of all competitions, the connoisseurs moved on to the much-anticipated tasting of the dishes; where they were presented with the following, Central Boarding House – Pumpkin Dumplings Lemuel House – Passion Fruit Mousse Garret House – Pumpkin Ravioli Simithraaratchy House – Passion Fruit Cupcakes Oorloff house – Pumpkin pie The judging session created a MasterChef vibe as the invited connoisseurs, Mr Rodney Armstrong-General Manager of Mahaweli Reach Hotel, Chef Janaka Perera – Senior Lecture, Sri Lanka Institute of Tourism and Hotel Management Kandy, Flt. Lt. Warapitiya, Ms Lalanthi Rajapakse – Promotions Associate at Trinity College Kandy and Flt. Lt. Subodha Anngammana – Specialist in the field of Hospitality were presented with fantastic dishes, beautifully plated, which manifested professionalism. The group leaders presented the course, followed by an explanation of the dish, the ingredients, cooking techniques, and the sustainable methods. The connoisseurs carried out the judgment with scrutiny and full engrossment and shared their remarks with the audience at the end. While the judges were busy finalizing the results, one of the invited guests, Flt. Lt. Warapitiya from the Hospitality Management School, at the Sri Lanka Air Force Station in Sigiriya delivered a very informative mocktail demonstration, enticing everyone’s eyes and minds; where he generously shared valuable tips that a classy mocktail relies on by preparing passion fruit-lemon and strawberry-melon mocktails. The day’s events ascended to their ending with the eagerly awaited announcement of the final results. Pitting against four houses, Garret house won the championship of the Inter House Culinary Competition 2022. Garret House secured first place in the cooking competition and the food quiz, followed by Lemuel House winning the taste test and the teacher’s competition. Simithraaratchy House emerged as 1st runner-up, followed by Central Boarding House, Lemuel House, and Oorloff House occupying the positions that followed, respectively. The experience of the Inter House Culinary competition brought out the best in all participants and brought together amateur cooks and professionals, forging a great spirit of togetherness, teamwork, and brotherhood. The young culinarians got the chance to show a professional jury their skills, and getting feedback from industry experts was a great opportunity in terms of personal development. Despite being intimidating at times, the competitions allowed the young chefs to cook against their peers while focusing on personal development, gaining new experiences, and making great memories. An event that secured a salient position in the Trinity calendar in the coming years, a finale with much more than getting rewarded accolades and prestige. The Inter-House Culinary Competition 2022 proved to be an event of diverse moments full of colour, which created a platform for young culinarians to hone their craft by putting their skills and cognizance to the test in a competitive format. It was apparent that it has undoubtedly inspired the lives of many young Trinitians to pursue the fantastic art of culinary as excellent service to humanity. Review by Samiru Herath (Writer, Web Content Team) Event Photographed by the Trinity College Media Unit. (Photographers: Nethmika Athukorala)
Known to be a club of distinctive nature, the Culinary Club of Trinity College is taking steps forward in discovering the art of culinary and in the encouragement of young Trinitians to discover the variegated, marvelous world of food. In doing so, the senior members of the Culinary club went on a kitchen tour to one of the world’s most popular and well-loved fast food chains, the Pizza Hut. On the morning of Sunday, the 2nd of October, the Culinary enthusiasts gathered at Kandy Pizza Hut in DS Senanayake Veediya, Kandy. The students received a warm welcome from the Branch manager, followed by a brief explanation about the tour. The tour commenced with an insight into the sanitation process before entering the kitchen. After the team got ready, with the completion of the necessary regulations, they were given a well-covered explanation about the storage, cleaning, sterilization, kitchen management and food preservation, followed by an exciting journey into a walk-in freezer. A Q&A session followed next with students who eagerly presented the manager with questions regarding the vast sphere of fast food. The sharing of the staff’s life stories and experiences in the fast-food world induced many more questions, which lead the team and the staff to eventual fraternization. Next, the versed team, accustomed to the kitchen, utensils and procedure was given the challenge of making pizzas on their own. It was both challenging and filled with ambrosia as they had the freedom to choose their favourite toppings and sauces; out of the manifold choices. The teammates displayed their culinary skills and successfully concluded the task within the given time with a great sense of teamwork. Afterwards, the students took chances in the symmetrical cutting of the freshly baked hot pizzas, putting into action the learned cutting skills. The team had the pleasure of eating the pizzas made by themselves according to the standards of one of the world’s largest fast-food chains. The manager, who joined in for a small bite, assured the young cooks that they had done a great job. The Pizza hut kitchen tour undoubtedly gave the young Trinitians culinary cognizance, strengthened their teamwork, and inspired them to explore the colourful world of food and cuisine. Review by Master Samiru Herath
Dear Students, The Culinary Club of Trinity College Kandy has a history of a productive four years of exploring the art of cuisine. Hence we are delighted to invite young culinary enthusiasts from Grade 10 to 14 to join the club by filling out the form given below. The Culinary Club is pleased to announce the recruitment of new members from Grades 10 to 14. Read: https://t.co/zBXuOugQwq#trinitycollegekandy #culinaryclub #trinity #college #srilanka pic.twitter.com/T46GPbhu70 — Trinity College Kandy (@TrinityColKandy) July 11, 2022
The Culinary Club of Trinity College organised their first food festival on the 29th of November 2018 in the College quadrangle from 1:30 p.m. onwards. An annual food festival is an important event of the Culinary Club as it provides an opportunity to exhibit and enjoy a variety of food. Therefore, it was decided that the Christmas season would be an ideal time to hold this event in the form of a Christmas Fiesta, selling and exhibiting various types of Christmas delights prepared during Christmas celebrations in Sri Lanka. The club educated its members on various types of Christmas dishes, decorations and other related activities throughout the month of November, giving them an insight to Christmas festivities. Objectives of the Event Expose students to a range of Christmas delights prepared in Sri Lanka during Christmas time. Educate students on the preparation, packaging, garnishing and presentation of Christmas food. Develop organizational and advertising skills related to food festivals. Collect funds to purchase cooking utensils and equipment for the club. Teach members take cost effective decisions. Encourage students to care about less fortunate people by donating 25% of the profits to social service societies of the school. Identify culinary skills and to encourage culinary activities of students and teachers, and appreciate their participation and special culinary performances by awarding certificates. Bring about the joyful festive atmosphere of Christmas time. Feedback The fiesta lasted for two hours on a sunny Thursday afternoon with tables of Christmas food arranged along the Napier House corridor facing the quadrangle. The ever enthusiastic school boys rushed into the area to purchase and to enjoy a variety of Christmas delights prepared by their school mates and teachers. The students enjoyed their fiesta with the music played by the Media Unit of Trinity College. The Trinity College Library and Creative Learning Centre provided valuable information about food, recipes, cookery books and information related to Christmas. A Christmas table was laid with samples of food items made by students and teachers for the inspection of a panel of judges consisting of well-wishers from the academic and the management staff who selected the winning Christmas delicacies. Almost all the members were able to earn a minimum profit of Rs 500/- at the sale. The Culinary club extends its gratitude to the Principal, Vice Principal, Director of Co-curricular activities, teachers and all the well-wishers for the support and guidance given to make the food festival a success. A special mention should also be made of the students who supported the Culinary Club by purchasing a ticket to enter the fiesta premises.
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.
