All about Jay's Kitchen Recipes

All about Jay’s kitchen recipes

[Please note that this is an excerpt from Media discussion.....]

Journalist : Ayubowan chef jagath, Wishing you a very good day to you

Chef Jagath : Ayubowan…. Very good day to you too. (Smile)

Journalist : Chef Jagath…… This is a quite known name in culinary industry…. But people who are not in the culinary industry might also want to know who is “Chef Jagath”. So, me about yourself.

Chef Jagath : I am Jagath Nalaka Samarasinghe. Most of my friends and industry associates call me “Jay”. May be because of easiness of the communication I think, (Smile). I am a graduate of SLITHM. Sri Lanka Institute of Tourism and Hospitality Management. [former Ceylon Hotel School] Most of the tourism industrialists got to know me after the achievement I have achieved in several culinary Competitions.

Journalist : would like to share some of those achievements with us……

Chef Jagath : Yeah, actually why not. I Was the Youngest trainee who won a gold medal in culinary expo 2017’ As well as in my higher study time in SLITHM I won the very first gold in excellence SLITHM It was the first time in the history of 60 years.

Journalist : Oh, wow chef quite impressive. So, you are now an Executive chef. Tell us the story that you becoming a Executive chef?

Chef Jagath : Well, I actually stepped into the industry of Culinary in 2012, Just after my Al’s one day I saw a paper advertisement for 6 months basic level professional cookery course in an institute under the ministry of youth affairs, and I had a passion on cooking since I was a kid. So, I got interested and applied. My instructor was this young lady Mrs. Kalpani Wijesekara who is also graduate from SLITHM. She guided me for shape my career path. My first on the job training was in Devon’s hotel Kandy,

in that place I started working as a kitchen steward which I learnt all about Letter A of being a chef.

kitchen cleaning, and also banquet preparation, preparation of cakes, pastries etc. and then with the guidance of my instructor I joined the Ceylon hotel school now it called as SLITHM and started the Four-year Diploma course in Hotel and Catering Operations Specialization in Professional Cookery Discipline. [Hospitality Management].

I did my industrial training at grand hotel as a kitchen trainee, at Amaya Lake as a Food and beverage handler, housekeeping assistant and as a receptionist & finally as a Commis chef for Srilankan airline catering as well as Inflair Co Ordinator for4 years and 10 months, Now I am a Graduate of SLITHM,

Journalist : Well chef, tell us about your working experience so far,

Chef Jagath : I’ve been working since 2013, altogether it has been 7 years, almost 8 without my academic years

Journalist : So, chef Jagath you mentioned that you had the passion for cooking since childhood… tell us about your childhood.

Chef Jagath : Yes. I am the 2^nd child of a family of three boys… (We are small nuclear family with mom, dad, younger brother, elder brother, grandfather and my lovely grandmother.)

They are the hidden secrets of my practical cooking life, mean I should share this story with you people, I’m the luckiest personal who stayed with them in their last time of lives, so if both of them prepare any kind of meal, still I remember,

The taste of miracle heavenly meals, what I did was, when the ware preparing all the meals, curries, starches whatever, I always ask what should I do please tell me, I can help you, like wise

So, when they are doing something special, they ask me to please look at this son this how we prepare this curry, that curry likewise, some easy methods of cooking foods, cooking tips, cooking hacks, some thing now we are not practicing in our modern society,

Journalist : It’s a beautiful story. So, you have launched a website. What is Jay’s kitchen recipes…?

Chef Jagath : This is actually an idea came to my mind long time ago. It was in my head since I join SLITHM With all experience and the knowledge I have gained so far I think it’s time to make the idea work and show some colors to nation, isn’t it?

Journalist : Ha-ha… no doubt about that. very well. So, we see so many websites on cooking and baking these days. is there any special purpose behind launching this kind of website...? Tell us what the specialty of Your Website.

Chef Jagath : Well yes. There’s a purpose behind this. I am actually launching this to teach the housewives who love cooking and anyone who has a passion on culinary to know the exact methods to cook. Because cooking is an art.

You might have heard why always our mom’s cooking is better than hotels. because she cooks with plenty of love and affection. So, imagine if those mothers learn the cooking methods, we use in hotels how grand the food will be.

I also believe this might help professional cookery students, who are currently studding professional cookery, and this website will help them to make the culinary journey much easier,

Journalist : Very nice chef Jagath. It’s a wonderful idea. So would like to say all the very best with your all-good works,

C o n g r a t u l a t i o n s…!!!