Russel’s, a renowned name in the culinary industry, recently hosted a mini culinary competition aimed at evaluating the industrial training of school leavers deployed by the National Apprentice and Industrial Training Authority (NAITA) and Pamunugama Central. The event, which took place at the state-of-the-art Russel’s Culinary Studio, brought together aspiring young chefs who have been honing their skills during their industrial training at Russel’s.
The competition served as a platform for the school leavers to showcase their culinary techniques and knowledge they acquired during their time at Russel’s.
Participants were tasked with creating innovative dishes under the guidance of Russel’s experienced chefs, allowing them to demonstrate their proficiency in various culinary styles and cooking methods.
Speaking on the event, Russel, the founder of Russel’s, expressed his enthusiasm for providing young talent with the opportunity to exhibit their culinary prowess. He emphasized the importance of practical training in the culinary arts as the country needs the skilled work force to achieve its goal in generating much needed foreign revenue also in an attempt to minimize the young school leavers getting involved the drug menace currently prevalent in the country and commended the dedication shown by the chef hopefuls throughout their industrial training.
The panel of judges, comprised of the directors of Russel’s Jehan and Rashane Perera, the culinary experts at Russel’s the Executive Chef Sampath, Sous Chef Saman, Pastry Chef Jude and Sameera evaluated the participants based on criteria such as creativity, technical skills, presentation and taste. The competition not only encouraged healthy competition but also provided valuable feedback to the aspiring chefs, enabling them to further enhance their culinary aptitude.
The collaborative initiative between Russel’s, NAITA, and Pamunugama Central underscores the commitment to nurturing and developing the next generation of culinary talents.
By providing a platform for school leavers to demonstrate their capabilities, the event highlighted the significance of practical training in preparing individuals for successful careers in the culinary industry.
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