TORONTO — Golden Horseshoe Culinary Team members, executive chef Tony Fernandes and garde manger chef Chaminda Palihawadana are back in Toronto and celebrating gold-medal victories at the World Culinary Olympics held earlier this week in Erfurt, Germany.
Both Fernandes and Palihawadana are chefs at The Crown Plaza Toronto Airport. Their 10-member regional team competed against 54 nations and won 13 medals during the Olympics.
Judged on presentation, composition, innovation and correct professional preparations, the chefs on the Canadian Golden Horseshoe Culinary Team were awarded silver medals for their combined scores in Culinary Art (category A) that encompasses finger food and festive platters; Culinary Art (category B) that includes vegetarian three-course and five-course festive meals; and Patisserie (category C) that features one showpiece and individually plated desserts. Chef Ryo Ozawa won a gold medal individually in the Culinary Art category and chefs Thushara Fernando and Chaminda Palihawadana also won bronze individually for his expert vegetable carving.