The Culinary Fiesta which was organised by the Culinary Arts Club of S. Thomas’ College was held on Saturday the 24th September at the college main hall. The event commenced with the lighting of the traditional oil lamp by the Sub Warden, Chaplain, Teacher-in-charge, President of the club and the invited chefs.
Firstly, chef Dolage of Perera & Sons demonstrated how to make a mouth-watering cheese cake. Later the audience got the opportunity to taste enough and more of this cheese cake which was indeed scrumptious! This was followed by a presentation by Anods Cocoa ( Pvt ) Ltd, A chocolate factory. They showed us how chocolate is made from the cocoa fruit. Their factory which is situated in Pugoda is equipped with the latest technology. Hundreds of chocolates were given to the audience and each one of us was lucky to get a handful of them. Next a chef from Bentota Beach Hotel demonstrated on how to make delicious dishes of pasta. We all tasted the pasta which was so tempting to eat and tasted delicious which he turned out in just a few minutes.
The audience which compromised of invited schools, parents, well-wishers, staff members and students were served with burgers and fruit juice by Perera & Sons.
Finally it was the most exciting and much awaited event of the day – The Raffle Draw. The gifts were unbelievable! The donors had been so generous to award such exciting gifts! About fifteen gifts were given away giving many in the audience a chance to win.Chef Adam and his team from Galle Face Hotel demonstrated how to prepare and arrange different kinds of salads which were very tempting and also very nutritious. The day ended with the vote of thanks delivered by the secretary of our club and by the singing of the College song and National anthem. We are extremely grateful to Perera & Sons our Main Sponsor and Mount Lavinia Hotel our Co-sponsor for their sponsorship and the encouragement given to us who have an enthusiasm in this field of Culinary Arts which will eventually lead us to a rewarding career in Hotel Management. We sincerely thank all the chefs who gave out their valuable time to be with us and last but not least to our most encouraging teacher-in-charge and the organising committee.