Page 49 - Iconic Restaurateurs - The Entrepreneur Mag Ed. 3

Newsroom Round Up

When did you first realize you had a passion for I enjoy most is the culture associated with food and being a chef.
culinary arts? Being in the industry has taught me so many life lessons and I think
Born and raised in Kandy, I was inspired to take up the profession the community of people that are in this together share a common
Kapila different kinds of cuisines, which was very interesting for me. love it.
understanding of what it takes to do what we do every day - the
due in part to my cousin, a professional chef, who would showcase
grind and hustle of it all. It’s hard to stay in this business if you don’t
his culinary skills. I used to watch him turn out pizzas and many

What challenges do you face working in the kitchen
What are some of your signature ingredients and
environment?
why?
Perhaps one of the most under studied job classifications in
Herbs such as basil, thyme, sage, rosemary, and oregano. I often
the hospitality industry is the Chef. This individual possesses
use them to enhance the flavor of foods without the addition of
Jayasinghe extra fat, sugar, or sodium. I find myself using shallots a lot as well. unparalleled culinary skills and the ability of managing, controlling
and leading organizational resources towards the attainment of
Their gentler flavor takes dishes to another level, even simple ones
organizational goals. It is also universally recognized that Chefs rank
like vinaigrettes, sauces, soups. I prefer shallots to garlic at home.
amongst the most challenging professions, both in terms of physical
Shallots aren’t as pungent as garlic, and they don’t make you cry
demands and mental pressures, of the hospitality industry.
like onions do. One must not forget garlic either for it changes
texture depending in the way you cook it. From paste to crunchy bits
What sets chefs of Sri Lankan origin apart from the
to confit, you can put garlic in everything, and it changes the nature
rest?
of what you’re making
Sri Lankan chefs are blessed to be able to develop and master their
Tell us about the most pleasurable aspect of your job skills using the abundance of produce and ingredients that this
Executive Chef, Cinnamon Lakeside I enjoy bringing a smile to people’s faces. You know the nod of tropical island offers. As a result, as their careers progress, they are
able to fuse tradition with modern trends.
approval after a diner takes that first bite? It is priceless. I think what

The Entrepreneur Page | 46 The Entrepreneur Page | 47