Christmas has a long tradition of baked sweet sensations that constantly lure us to indulgence. Some of these centuries old preparations come from the Western world including Germany and Austria. During the Portuguese, Dutch and British periods of colonization some traditional yuletide specials like the rich cake and breudher were lovingly embraced into our December menus.
I met up with a young chef at Colombo Hilton who takes passion in sustaining these Christmas culinary delights. Junior Sous Chef Ruchira Siriwardene is attached to the vibrant and busy pastry kitchen. After schooling at Sri Sumangala College, Panadura he began his apprenticeship under Chef Gerard Mendis a baking genius, during the tenure of Rohan Fernandopulle at the Hilton in 2003. Displaying his prowess in baking and confectionary Ruchira was sent for further training to Malaysia and Singapore.
Chef Ruchira has won many awards including: 2010 Outstanding Award at Chefs Guild for his masterpiece Jaggery and Pineapple pudding, 2015 Bronze medal for plated desserts and petit four (from the French term meaning small oven), and 2017 Gold medal for petit four and Bronze medal for flambé ( live dessert category).
Sous Chef Ruchira comments that dining trends are changing and guests prefer low sugar desserts. He also points out the importance of visual appeal of a plated dessert, and says that the garnish must be “clear and fine”, without being too overpowering. He is busy with his team making traditional Yule logs and an assortment of other delightful goodies.
