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Newsroom Round Up When did you first realize you had a passion for love, fueled with passion. I was born to be a chef and nothing else

so knowing that I am able to do this day and day out is the greatest
culinary arts?
My grandmother was the individual who planted a culinary seed
within me. For me, she was one of the best chefs in the world. Her pleasure.
dishes were made with love and even simple things like the bread What challenges do you face working in the kitchen
she baked was absolutely unbelievable. Cooking was central to the environment?
bonds in my family, from my parents to my aunts and uncles, all of Everyday is a new challenge. You don’t know who is coming, what
them loved cooking, so growing up in such an environment, it is no they will eat and how much they will eat. The planning process
surprise as to how this passion grew. is unpredictable and is always a challenge, just like life itself.
Another challenge here is the process involved with getting down
What are some of your signature ingredients and imported ingredients. It often takes some time so the preparation of
why? timelines to ensure that the produce is still fresh when it gets here is
My signature ingredients are fresh ingredients. I prefer to go back something that keeps us on our toes.
to the basics as I am not particularly interested in fusion cooking.
What sets chefs of Sri Lankan origin apart from the
People want to have solid, fresh and healthy food. They want to
rest?
know what they are eating, where it came from and how it was
prepared. From herbs to veggies and spices, freshness is a must in To put it very simply, they are passionate, talented and hardworking.
my kitchen. People here are also very laid back and relaxed. I am calmer while
I work because of this and it definitely helps in the stressful kitchen
Tell us about the most pleasurable aspect of your job environment.
It is the job itself. I live it everyday as it is a lifestyle. When I come
to work in the morning, I spend the entirety of the day doing what I

Robert

Mujagic

Executive Chef, Hilton Colombo

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