Culinary team headed to Luxembourg

TORONTO—The Golden Horseshoe Culinary Team is once again heading for Luxembourg to compete in the Culinary World Cup, which takes place this year Nov. 20–24.

What was originally founded as Toques Blanches International Culinary Team Canada became the Golden Horseshoe team in 2000. Since the 1990s the team has been bringing back gold and silver medals from the competitions.

In a break from the tradition of using large platters, the team has been using a variety of china platters and side dishes for cold buffet, restaurant plate and dessert entries in the competition. The plates are supplied by team sponsor Villeroy & Boch.

Team members this year are: Didier Nitelet, president, Sea & Craft Framing Gallery, Oakville; team manager Edouard Colonerus, C.C.C., retired; Ruwan Jayakody, owner, Cake Art Fine Desserts, Toronto; Andrew Rajaratnam, executive chef, Toronto Don Valley Hotel; Andrew Nelson, executive chef, Meadowvale Delta Hotel, Mississauga; Michael Pigeon, executive chef, Corrections Canada; Michael Maddison, executive chef, Latitude Restaurant, Oakville; Donald Williams, executive chef, Best Western, Cobourg; Erik Marshall, executive chef, Pegasus Hospitality, Toronto; Dillup Attygalla, executive chef, Rogers Centre, Toronto.

These competitors will be divided into two teams to compete at the World Cup, each consisting of a captain, three chefs and one pastry chef. A joint venture team made up of chefs from the Heritance Hotel Resort Sri-Lanaka and Golden Horseshoe chefs will also compete in Luxembourg.

The manager and head coach is Dimuthu Kumarasinghe from Heritance, while the captain is Augustus Warnakulasuriya from the Golden Horseshoe.

Team members are Archchige Weligama, Edouard Colonerusm, Lalith Gunasekara, Anil Alawaththage, Ramish Hassim and Manjula Dedduwa. Pradeep Fonseka will go with the team as support members

Two retired RCMP staff sergeants will accompany the team, in full uniform: Carl Copp and Douglas Bruce Ford.