Team Delegation World Cup 2018

Golden Horseshoe Culinary Team
Edouard Colonerus; FWMCS; C.C.C.
Team Founder and President
When Edouard Colonerus founded Culinary Team in 1986, he hoped with his team bringing inventive and international cuisine to Canada. To this day, 26 years later, the Golden Horseshoe Culinary Team's influence can be felt in the professionalism of culinary team.

Born in 1941 in a small town in the South part of Belgium, Attended primary school in Atzerath - St-Vith. After completing my primary education I enrolled in the Technical College "Ecole d'Hotellerie" in Liege. There I completed successfully my Chef's education. During that period I worked as an apprentice at the Grand Hotel de Verviers In 1963 he received his culinary degree from the Hotel School in Belgium. In 1966 graduated as Chef from the Hotel School of Lucerne Switzerland.
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Returned to the grand hotel in Verviers as Executive Chef for one year and then went on to take positions in various Hotels around the globe such as Hilton, Sheraton, CP Hotels, Bristol Place Hotel, Holiday Inn International Campbell's Hospitality Division in the USA Since then it has been success all the way. Worked for 16 years as Corporate Master Chef and Research Chef for the Campbell Soup Company around the world. In 1995 open up my own establishment in Milton, Ontario, which was very successful. Due to some medical conditions sold the business in 2000.

The profession has recognized me as a successful chef by bestowing upon me the privileged title of Master Chef Was also the Chairman of Les Toques International for over fifteen years and is a member of the International Order of Disciples of August Escoffier, Life Member of the Canadian Federation of Chefs de Cuisine, Maitre Rotisseur of the Chaine des Rotisseurs and The Fellowship of World Master Chefs Society. Honorary Life Member "Les Amities Francois Vatel" Luxembourg.

1970 > Barbados > Hilton Hotel
  • Team Captain > 8 Gold Medals
1971 > Barbados > Hilton Hotel
  • Team Captain > 9 Gold Medals
1974 > Toronto > Bristol Place Hotel
  • Individual Entry > 2 Gold Medals
1976 > Montreal > Sheraton Mount Royal
  • Individual Entry > 6 Gold Medals
1982 > Luxembourg > Campbell Soup Company
  • Individual Entry > 2 Gold Medals
1984 > Chicago > Campbell Soup Company
  • Individual Entry > 3 Gold Medals
1986 > Luxembourg > Campbell Soup Company
  • Individual Entry > 2 Gold Medals
1987 > Basel Switzerland > Campbell Soup Company
  • Individual Entry > 2 Gold Medals
1988 > Chicago > Campbell Soup Company
  • Individual Entry > 4 Gold Medals
1988 > Frankfurt, Germany > Campbell Soup Company
  • Team Manager > Grand Gold
1990 > Luxembourg > Canadian National Team
  • Team Manager > Trophy, Gold Medals
1994 > Luxembourg > Canadian National Team
  • Team Manager > 8 Gold Medals
  • Team Manager > 16 Silver Medals
  • Team Manager > 2 Bronze Medals
1995 > Limerick, Ireland > Canadian National Team
  • Team Manager > 6 Gold Medals
1996 > Berlin, Germany
  • Ontario Team > Team Manager > 5 Gold Medals
  • Toronto Team > Team Manager > 10 Silver Medals
1998 > Luxembourg > Toques Blanches Team
  • Team Manager > 2 Gold Medals
  • Team Manager > 2 Silver Medals
  • Team Manager > World Cup
2002 > Luxembourg > Golden Horseshoe Team
  • Team Manager > 4 Gold Medals
  • Team Manager > 2 Silver Medals
2006 > Luxembourg > Golden Horseshoe Team
  • Team Manager > 6 Gold Medals
  • Team Manager > 6 Silver Medals
2010 > Luxembourg > Golden Horseshoe Team
  • Team Manager > 10 Silver Medals
  • Team Manager > 5 Bronze Medals
2012 > Erfurt/Germany > Golden Horseshoe Team
  • Team Manager Team A > 5 Silver Medals
  • Team Manager Team B > 5 Silver Medals
  • Team Manager Individuals > 2 Gold Medals
  • Team Manager Individuals > 2 Bronze Medals
 
Golden Horseshoe Culinary Team
Ronald Rimnyak
S/Sgt. (ret'd)
First, I retired at the rank of Staff Sergeant in January of 2013, after serving for over 30 years. During that time, I was posted to Montreal, Regina, Ottawa, Owen Sound and London. My duties over the course of my career were varied, and included drug enforcement, VIP protection (Prime Minister and their family, Governor General, many other dignitaries and foreign embassy personnel), federal statute enforcement (customs & excise, migratory bird, immigration), police community relations, fraud investigations, and technological crime, where I finished my career as the noncommissioned officer in charge of the Integrated Technological Crime Unit, which was responsible for investigation and support of all computer related crime in the province of Ontario.
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During my career I pursued any opportunity available to promote the Royal Canadian Mounted Police, which I believe is a symbol of Canada that is known worldwide. These included countless presentations in schools, to service clubs, as well as participation in Canada Day parades, and Remembrance Day ceremonies. I also had the opportunity to travel to Brazil (accompanying an External Affairs Canada trade show), throughout the United States (giving presentations on my expertise in Computer Crime), and to France (as a chaperone with my daughter's high school French class).
 
Golden Horseshoe Culinary Team
John Rice
Indigenous Elder Zahgausgai/Mukwa, 3rd. Degree Midewiwin FNMI Healer/Liaison Early Psychosis Intervention Program Canadian Mental Health Association
John Rice, Zahgausgai zhinkaazo, Mukwa Dodemin, is an Ojibwa/Anishinabeninni and a 3rd Degree member of the Three Fires Midewiwin Society from Wasauksing First Nation near Parry Sound, Ontario. John is a student of the Miikaans Teaching which is an Anishinaabe teaching about the Spirit's journey through this physical realm and the mind's adjustments to physiological and experiential events. He adds this expertise to the Early Psychosis Intervention Team at Canadian Mental Health Association in Barrie, Ontario and the Enaahtig Outreach Team in Orillia, Ontario.
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"As family and community, we all have a responsibility to support youth to connect, connect with their gifts, their strengths, their knowledge, their culture. When they have this they have hope, belonging, meaning and purpose - keys to wellness."
Assembly of First Nations Press Release Sept 2017

His past experience includes work for his community such as; Chief of his community, Band Planner, Executive Director of Wasausink Lands Inc., Director of Education. Outside his community he has worked as Part time lecturer at Georgian College - Barrie, the Coordinator of Aboriginal Spiritual Services at the Mental Health Centre in Penetanguishene (currently known as Waypoint Centre for Mental Health Care) and Elder/Healer to Aboriginal inmates at the Fenbrook Institution near Gravenhurst, Ontario.

John is a story teller, powwow singer, dancer, drum maker and ceremonialist. He enjoys watching our youth learn and place the Anishinaabe culture and practices into their lives.
 

In 2018, for the 10th consecutive time, the Golden Horseshoe Culinary Team will participate at the Villeroy Boch Expo-Gast World Cup.

Anniversary
1982 - 2018
 
Team Manager - Golden Horseshoe Culinary Team
Team Manager
Golden Horseshoe Culinary Team
Ingeburg Mayolle
Team Manager
Completed her apprenticeship and Journeymen's certificate in Germany, specialized in Cold kitchen and Party services. To expand her knowledge in the Hospitality field she went to Italy to learn their cuisine and cultures. Returned to Germany and served in well know establishments. Her dream remained to be able to see behind the closed doors on how a International culinary competitions is prepared and staged.
 
Team Members
Golden Horseshoe Culinary Team
Marco Ripeci
Team Captain
Born into a gastronomical family, it was very early clear for me, to take a walk in that direction on the professional road. After many valuable experiences in different restaurants and companies, I chose in 2008 the care branch, to work in. "Competition is our daily business, stress our beloved enemy and perfect working senses are indispensable." As I saw the creative pressure and the perfect teamwork of the teams we hosted, my deepest wish was to join that family of creative chefs, making the impossible happen with all their energies.
 
Golden Horseshoe Culinary Team
Max King
Team Member
Born in Sudbury Ontario, moved to the Midland area and was first introduced to the culinary industry at his family owned restaurant, from there was hired at the Best Western Highland Inn where he began his apprenticeship and became Sous Chef. He is currently working as Executive Chef of Executive Caterers of Barrie, during his time with Executive Catering he has done numerous functions of over 500 people, many private parties and continues to caterer to many organizations regularly.
 
Golden Horseshoe Culinary Team
Sasith Indrajith
Team Member
My entry into the professional culinary field was with studying Pastry and Bakery on Sri Lankan Institute of Tourism and Hotel Management. Afterwards I continued utilizing my artistic passion when I joined Chocolatier, Colombo Sri Lanka.
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So far during my short but eventful career, I have won; Two Golds in the Open Showpiece category and the Dress the Cake Live category in the 6th International East Coast Salon Culinary 2017 A Gold in the Artistic Pastry Showpiece, a Silver in the Wedding Cake Structure and a Bronze in the "Dress the Cake" Live categories in the Culinary Art and Food Expo Sri Lanka 2017.

My goal is to continue pursuing my passion in the culinary field, to carve myself a unique career graph.
 
Golden Horseshoe Culinary Team
Julinda Pushpa
Team Member
Over 18 years' experience in five-star properties in Sri Lanka and the Sultanate of Oman, Working in the Kitchen Department. Excellent guest's contacts skills, positive attitude, team leader and excellent interpersonal skills Looking for far a new challenge in any international five-star hotels to further develop my career, expand my knowledge and to become a best Executive Chef.
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I am Julinda Pushpa Kumara, 36 years old presently working for Hikka Tranz by Cinnamon John Keells holdings as a capacity of Executive Chef. I gain my basic culinary qualification at Sri Lanka Institute of Tourism and Hotel Management specialized in Professional Cookery.

In my culinary career, I have participated for East Coast International culinary competition in Fujairah and won the best gastronomist with two gold medals for three course set dinner menu and beef practical cookery {live} in 2014, and I have awarded a Bronze medal for a Five Course set dinner menu at Chef Guild completion in Sir Lanka 2002, participated in Oman Chefs competition in 2009 and won the first prize for best salad. Chefs competition in 2009 and won the first prize for best salad and won best main course and Champion of the year with a Gold Medal at Amazing Culinary Expedition in 2012, these are just to name a few.

To justify above statements, I have gained my professional cookery knowledge at Hilton Shalala Oman as a kitchen in charge and acting executive Chef from 2010 to 2011 and gained experience in Taj Samudra, Camolot Beach, Pegasus Reef and Hotel Sigiriya in Sri Lanka. My ultimate goal and my dream is to be the best chef in the world and educate my culinary juniors. and won best main course and Champion of the year with a Gold Medal at Amazing Culinary Expedition in 2012, and won two silver medals form culinary Olympic 2016 had on Germany. And member of the GOLDEN HORSESHOE CULINARY TEAM, are just to name a few.
 
Golden Horseshoe Culinary Team
Shrimal Kulatunge
Team Pastry Chef
With my experience well over 15 years, I have evidently proved my extra ordinary talents to be a pastry chef of high caliber. With inborn talent & flavor for Culinary Artistry, that enlightened through past performance appraisals in, International competitions and carrier history. Today, I humbly announce the pleasure of being a pastry chef in life, to serve many nations in the international arena. I strongly believe, that there's no limit or end, for creativity in life, to reach ecstasy. You can reach your goals through sheer dedication and hard work. I sincerely thank all those who directly & indirectly helped me to overcome all barriers to become "Who I am today"... Presently I'm working at Jumeirah Beach hotel Dubai, UAE.
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Former Member of National Pastry team in Sri Lanka.
Member of Sri Lankan Chefs guild Association.
2012 IKA Culinary Olympics - Germany
  • Best Overall Pastry Team 2012 (Gold Medal)
  • Best Pastry Team Display 2012 (Gold Medal)
  • Best Pastry live - plated desserts, cakes and petit fours 2012 (Gold Medal)
Most Outstanding Pastry Chef 2005 - 2007
  • Sri Lanka
2012 Asian Pastry Cup - Singapore
  • "Most Promising Talent"
2008 Diyafa Food Competition - Qatar
  • Chocolate Carving (Gold Medal)
2007 Qafco Flower and Vegetable Competition - Qatar
  • Creative Wedding Cake Structure (Gold Medal)
2005 Culinary Arts Competition - Sri Lanka
  • Pastry Showpiece (Gold Medal)
  • Pastry Showpiece(Gold with Excellence Award)
  • Plated Dessert (Gold Medal)
  • Team Ice Carving (Bronze Medal)
2003 Culinary Arts Competition - Sri Lanka
  • Pastillage Plaque (Gold Medal)
 
Support Team
Golden Horseshoe Culinary Team
Ute Milz
Team Helper
In 2014, I was approached by the Golden Horseshoe Culinary Team Logistic Director if I would be interested in joining in the capacity of Team Support. It was my great pleasure to support the team again in the same capacity at the IKA Culinary Olympic 2016 in Erfurt Germany. I am honored and looking forward to support the Golden Horseshoe Culinary Team for their 10th. participation at the Villeroy Boch Expo Gast World Cup 2018 in Luxembourg.
 
Golden Horseshoe Culinary Team
Uschi Ripeci
Team Helper
Working as a surgical nurse, I am looking for challenges in my life. The first contact with culinary competitions, I had in 2016, when the GHTC prepared themselves in the Eisenach facility. Fascinated by accuracy, the techniques, the team spirit and the results, I wanted to be a part of this great team and I am looking forward to get things done for our competitive chefs. Supporting my husband, Marco, at big events, the Expo Gast World Cup 2018 will be another highlight in my life.
 
Golden Horseshoe Culinary Team
Peter Milz
Team Support
For the Villeroy Boch World Cup Expo Gast 2014 Luxembourg, I was approached by the Team Logistic Director, whether I would like to support the team as a designated driver. In 2016, I supported the Golden Horseshoe Culinary Team at the "Culinary Olympic" as their designated driver. I feel very honored to support the Golden Horseshoe Culinary Team for their 10th. participation at the Villeroy Boch Expo Gast World Cup 2018 in Luxembourg.
 
Golden Horseshoe Culinary Team
Manfred Theodor
Team Driver
Manfred has been our Team Driver since 1996 Excellent driver up to date has never broken one of our exhibit show pieces on the bumpy roads from Diekirch to Kirchberg Luxemburg. He is our morning driver to get us from Le Beau Sejour in Wiltz to the Exhibition Hall to compete.
 
10th Anniversary Team
Team Members - Le Jardin Restaurant
Team Manager
Golden Horseshoe Culinary Team
Dimuthu Kumarasinghe
Team Head Coach & Artist Team Manager
Group Skills Development Chef for Aitken Spence Hotels and Heritance Hotels & Resorts (Sri Lanka, Maldives Island, Oman & India). In the current position, is responsible for the skill development of all the cooks of the group, as well as training cooks and chefs for culinary art competitions both local and international.
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Summary of Merit
Professional Achievements
  • Culinary World Cup 2010 Team Manager and Head Coach for Heritance Hotels & Culinary Team
  • Head Coach for Golden Horseshoe Culinary Teams Canada - 2010
  • Presidential Award for Travel & Tourism 2007 - Service Excellence Chef
  • Only person to win 4 Gold Medals at Culinary World Cup in four individual events.
  • Only person to win 5 Gold Medals at the Culinary Olympics.
  • Most Outstanding Artist at the Sydney ICTF 2000 29th International Catering Fair.
  • Most Outstanding Pastry Chef at the 13th Food and Hotel Asia International Salon Culinaire, 2002, Singapore.
  • Outstanding Individual at the Emirates Salon Culinaire, 1999, Dubai.
  • Won the Trophy of Honor at the MEFEX 98 Salon Culinaire, Bahrain.
  • Emirates Salon Culinaire 1999 Master baker Award for the Best Overall Performance in Pastry.
  • Most Outstanding Artist at the Chefs Guild of Sri Lanka Salon Culinaire, 1993.
  • Invited judge in the FHA 2006 Culinary Challenge, Singapore (25-28 April, 2006).
  • Felicitated by the Tourism Ministry of Sri Lanka in 2007 for achievements in the culinary field, by the Minister of Tourism, Fairer Mustapha.
  • Felicitated by the Sri Lanka Tourist Board and the Chairman in 2004 successful participation in the 21st Culinary Olympics in Germany. The Minister of Tourism Anura Bandaranaike gave a special award.
  • Conducted lectures and demonstrations in pastry and pastry artistry for Indian cooks and Chefs of the Savor Park Plaza Hotel Group. The workshop was conducted at Radha Park Inn, Chennai, India in 2007.
  • Conducted workshops for Mahindra Holidays & Resorts India Ltd. on pastry and pastry artistry in 2006 at Club Mahindra, Coorg, India.
  • Conducted workshop on pastry and pastry artistry for Golden Horseshoe Culinary Team, Toronto, Canada, 2005.
 
Team Members
Golden Horseshoe Culinary Team
Francine Wickler
Team Captain
Born in 1979 in a small village in the east of Belgium. I grew up in the family business and I loved this from my birth. In the age of 15 years I attended the hotel school "Alexis Heck" in Diekirch "Luxemburg".

During that period, I had different work placements such as:
  • Restaurant l'Ecuelle
  • Commission Européenne (Luxemburg Kirchberg)
  • Radisson SAS Nice
  • Hotel Central Résidence Leysin (Switzerland)
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Before I went back home to our family restaurant in 2000 I worked in Switzerland at the Hotel Sunstar. After almost 15 years I decided in 2015 to take a huge step forward and rebrand the whole business. A new name "Le Jardin", a new look, a great kitchen and the lifelong dream of an "à la carte restaurant" became true.
 
Golden Horseshoe Culinary Team
Hapange Nuwan Prasanga Silva
Team Member
Having over Fourteen Years of working experience in the hotel industry and medal winning Chef from Culinary Olympics, Culinary World Cup and Culinary Art Sri Lanka. Hard working, pro-active Chef with an upbeat and positive attitude, who is passionate about food and quality, process excellent organizational & culinary skills, highly efficient and methodical with a good eye for detail.
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Currently Employed as Executive Chef at Jetwing Vil Uyana - Sigiriya, Sri Lanka.

Worked at Cinnamon Citadel Kandy Sri Lanka as the Executive Sous Chef, Bentota Beach by Cinnamon Bentota Sri Lanka as a Sous Chef, Adaaran "Prestige" Water Villas-Maldives as a Sous Chef (Chef in charge), Heritance Ahungalla Sri Lanka as a Chef De Partie and Demi Chef de Partie, Asian Beach games catering - Muscat Oman as a Chef De Partie, Courtyard by Marriott, Kuwait as a Commis I and Commis II, J.W.Marriott, Kuwait as a Commis II and Commis III, Hotel Sewanee Moragalla Beruwala Sri Lanka as a Trainee Cook.

Self Achievements
  • Represented the Golden Horseshoe Culinary Team Canada at Culinary Olympics 2016 Germany and won two Silver Medals of category Individual Exhibitor Culinary Art and Individual Exhibitor - Culinary Artistry D1.
  • Represented the Golden Horseshoe Culinary Team Canada at Expogast Villeroy & Boch Culinary World Cup 2014 Luxembourg and Won a Silver Medal of Category Regional Team.
  • Participated the Bocuse d'Or culinary competition held in Sri Lanka in year 2013.
  • Participated the "Mystery Box" Culinary Competition organized by the Chefs Guild of Lanka 2011 2nd runner up.
  • Participated the Culinary Arts Sri Lanka 2011and won 1 Gold medal and 2 Bronze medals.
  • Participated the Culinary Arts Sri Lanka 2010 and won 2 Gold Medals and 1Bronze medal.
Team Achievements
  • Trained the Jetwing Vil Uyana Culinary Team 2016 & won 2 Gold Medals at Jetwing Culinary Challenge 2016.
  • Trained the Cinnamon Citadel Culinary Team 2015 & won 27 Medals including 04 Gold Medals, 08 Silvers and 15 Bronze at Culinary Art 2015.
  • Key member of Most Outstanding Culinary Team at Culinary Arts 2013 won by Heritance Ahungalla.
  • Led the culinary team at Adaaran Prestige Water Villas and Adaaran Select Meedhupparu for the Hotel Asia culinary challenge 2013 Maldives and won 1 Gold medal 2 Silver medals and 4 Bronze medals.
  • Key member of Most Outstanding Hotel team Overall Champions at Culinary Arts 2011 won by Heritance Ahungalla.
  • Key member of Most Outstanding Culinary team at Culinary Arts 2011 won by Heritance Ahungalla.
  • Key member of Most Outstanding Culinary Regional team at Culinary Arts 2011 won by Heritance Ahungalla.
  • Key member of Overall 1st Runner-up Culinary team at Culinary Arts 2010 won by Heritance Ahungalla.
 
Golden Horseshoe Culinary Team
Manjula D Dedduwage
Team Member
Chef Dj Manjula has 22 years' experience hotel industry. He has worked for Aitken Spence for 15 years and is senior chef at Heritance Ahungalla. He Won Silver Medal for Chef Guild of Sri Lanka Culinary Art - 2003, won Bronze Medal for Chef Guild of Sri Lanka Culinary Art - 2003, won two Silver Medal for Chef Guild of Sri Lanka Culinary Art - 2007, won two Gold Medal and one Bronze Medal for Chef Guild of Sri Lanka Culinary Art - 2010.
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He gained 3 years of Industrial Training and worked one year at Koggala Beach Hotel from 1992 to 1995. He gained 2 years of experience at Udumbara Caters, as a Chef from 1995 to 1999, He gained 1.5 years of experience at Sea Star Ship, Maldives Transport Service Pvt Ltd, Singapore, as a Chief Cook from 1998 March to 1999 May.

He is presently working at Heritance Ahungalla, as a Chef since 2000 up to now. He Won Silver Medal and two Diploma for Culinary World Cup Expo Gast Luxemburg - 2010, won Silver Medal for Culinary Olympic - 2012 at Germany. Was a Team Member of Golden Horseshoe Culinary Team - Canada. And he won Gold Medal and Bronze Medal for Culinary World cup - 2014 in Germany. He went Pakistan for Sri Lanka food promotion in P.C Hotel Lahore.
 
Golden Horseshoe Culinary Team
Amila Silva
Team Member
Amila is a young and talented Chef with experience in developing menus, food purchases, setting up recipes and directly supervising overall food production while maintaining highest professional food quality and sanitation standards.

Born on 13th December 1980, Amila's passion and love of cooking forges in his early years. Having his primary and secondary education from Galahitiyawa Central College, he continues his studies at Sri Lanka Institute of Tourism and Hotel Management, earning his degree in Professional Cookery.
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In 2002, he starts his career as a Trainee Cook at The Blue Water, Wadduwa. Then he works as Steward and Trainee Guest Service Agent at The Hilton Colombo. From 2007 to 2008, he serves as Demi Chef De Partie and Chef De Partie at Eden Resort and Spa. After serving at The Walawwa Boutique and Hotel Spa as Executive Chef, he moves to Maldives in 2010, where he exposes to international cuisine at Adaaran Select Hudhuranfushi and Adaaran Prestige Water Villas as Chef De Cuisine. In 2015, he takes another step forward in his career by moving to serve at The Ritz Carlton, Riyadh, one of the luxury and famous Ritz Carlton Hotels.

At present, he is the Executive Chef at Heritance Negombo, a newly opened luxury beach hotel in Negombo & Culinary achievement-team manager/Head coach - Most outstanding culinary team - 2017 - gold-15/silver-5/bronze-5 in food expo culinary art challenge 2017 organized by chef's guild of Sri Lanka. Live cooking beef - silver - east coast culinary competition - 2015 - Abu Dhabi. Plated 05 course - bronze - east coast Culinary competition - 2015 - Aabu Dhabi.

Graduated from Sri Lanka Institute of Tourism & hotel Management as a professional, Accomplished, result driven dynamic, disciplined professional offering more than 13 years of broad-based experience of which 5 1/2 years has been in the executive capacity. Administration with proven success in managing and directing organizations. Flexible leadership with an excellent track record.

Critical thinker and excellent negotiator who can apply extensive knowledge and experience towards excellence & growth the organization. Quickly grasps complex concepts, analyses and interprets ideas into logical strategies. Ability to motivate staff to maximum productivity and control costs through the most effective use of manpower and available resources. Demonstrated success in achieving an appreciable increase in the company's set goal and growth while reducing the cost.

Highlight
Talented chef with experience in overseeing food production for all food outlets, fine dining cuisine, developing menus, menu engineering, food purchases, cost, setting up standards & specifications, setting up recipes, directly supervising all production while maintaining highest professional food quality and sanitation standards which guarantees HACCP & ISO 22000 food Hygiene standards.

Skills developed
  • Achieve maximum turnover without sacrificing the quality of food products
  • Maintain a high level of public relations with the clientele by checking
  • Guest satisfaction.
  • Communicate well with guests in answering inquiries and handling complaints
  • Note of comments and suggestions from guests for possible improvement in food quality. Create and maintain an efficient team of staff and ensure continued improvement by taking an active interest in their welfare and safety.
  • Plan and implement on-the-job training programs to ensure that production Staff will maintain consistency in quality food standards. Approve all transactions necessary for the day-to-day operation of the Department.
  • Make an objective appraisal of each staff, accentuating on their strengths and assisting them on their weaknesses. Coordinate with HR department in conducting an in-depth training needs analysis to determine the training needs of staff members. Uphold a warm and friendly working environment and regard both staff and management with courtesy and respect.
 
Golden Horseshoe Culinary Team
Chamara Prassad
Team Pastry Chef
During my professional growth, I have been exposed to diverse cultures and been fortunate enough to experience their separate ways of working. During my professional experience in Sri Lanka, Kuwait, Saudi Arabia, Maldives, Turkey and the United Arab Emirates I have cooperated with colleagues of different nationalities and organized a team of 20 associates and more. I have managed the team to fulfill the assigned daily tasks as well as going above and beyond in order to exceed guest expectations. For me it is important to constantly evolve and innovate the business as I believe there is a lot of room to grow.
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I believe others would describe me as Talented, passionate, fair, professional, committed, honest and positive. As you will see on my resume I have always been recognize and given the pastry chef position even that I was steel learning but I have always push myself to succeed and make my employer proud and great full for the result and improvement. My passion is cooking, my guide line is work hard and be nice to people.

CHAMARA is a young and talented pastry Chef with experience in developing pastry menus, high end brasseries, setting up recipes and directly supervising overall pastry & bakery food production while maintaining highest professional food quality and sanitation standards.

Chamara's passion and love for pastry & bakery forges in his early years. In 1999, he starts his career as trainee enrolled to National Apprentice & Industrial Training Authority - Sri Lanka, working for club hotel dolphin then he moves to Maldives, Dubai, Saudi Arabia, turkey & Abu Dhabi achieving his highest career goal as an executive pastry chef. His vast pastry & bakery skills have been shown in Le Meridian Hotel - Dubai/Rosewood Hotels & resort Abu Dhabi divine hotel & resort, Turkey Saffir hotel & resort Kuwait. At present, he is the Executive Pastry Chef at Heritance Negombo, a newly opened luxury beach hotel in Negombo Sri Lanka.
 
Golden Horseshoe Culinary Team Support
Team Individual Entries
Golden Horseshoe Culinary Team
Gigohns Rice
Team Individual
Gigohns Rice is an Anishinaabe from Wasauksing First Nation, an Ojibway community near Parry Sound, Ontario, Canada.

Gigohns or Gig has worked in kitchens for the past seven years. Gig started in the kitchen as a dish washer seizing opportunities to work the line whenever someone called in sick or quit. Five years ago Gig applied as a dish washer at the TD Place Stadium in Ottawa, Ontario. At that time, TD Place was hiring cooks only and Gig was invited to apply for a job as cook. Gig was hired as a cook and since then Gig has learned his cooking skills through observation and guidance from more experienced cooks.
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In his four years working at TD Place Gig has worked his way up the ladder of command earning the responsibility of supervising his own team at a buffet. Gig branches out working at other kitchens in hopes of learning new things and maybe finding someone to take under his wing as others have done for him in helping him on his journey into the culinary arts.
 
Golden Horseshoe Culinary Team
Omer Aydemir
Team Individual
Chef Omer Aydemir is best known for his strong character inside the kitchen, the passion to commit himself to deliver the best pastries is always present. All this endeavor started from the early age of 14, being exposed to the wonders of pastry, here he realized where he belongs.

Chef Aydemir didn't limit himself to one kitchen, his eagerness to be great pushes him to urge his boundaries by traveling to different countries to learn unconventional techniques and secrets about pastry, - "Seyyah Chef" was born. He attends seminars, training, task force and some full-time job in these countries (Azerbaijan, Bahrain, Qatar, UAE, Egypt, Hong Kong, Germany, France, Singapore, Saudi Arabia, Turkey and a lot more countries soon).

Working in different five stars hotels/restaurants, especially at Armani Hotel which located at Burj Khalifa (the highest building on Earth) and JW Marriott Dubai (the highest hotel) is his favorite experience.
 
Support Team
Golden Horseshoe Culinary Team
Ingeburg Mayolle
Team Helper
Completed her apprenticeship and Journeymen's certificate in Germany, specialized in Cold kitchen and Party services. To expand her knowledge in the Hospitality field she went to Italy to learn their cuisine and cultures. Returned to Germany and served in well know establishments. Her dream remained to be able to see behind the closed doors on how a International culinary competitions is prepared and staged.
 
Golden Horseshoe Culinary Team
Ute Milz
Team Helper
In 2014, I was approached by the Golden Horseshoe Culinary Team Logistic Director if I would be interested in joining in the capacity of Team Support. It was my great pleasure to support the team again in the same capacity at the IKA Culinary Olympic 2016 in Erfurt Germany. I am honored and looking forward to support the Golden Horseshoe Culinary Team for their 10th. participation at the Villeroy Boch Expo Gast World Cup 2018 in Luxembourg.
 
Golden Horseshoe Culinary Team
Uschi Ripeci
Team Helper
Working as a surgical nurse, I am looking for challenges in my life. The first contact with culinary competitions, I had in 2016, when the GHTC prepared themselves in the Eisenach facility. Fascinated by accuracy, the techniques, the team spirit and the results, I wanted to be a part of this great team and I am looking forward to get things done for our competitive chefs. Supporting my husband, Marco, at big events, the Expo Gast World Cup 2018 will be another highlight in my life.
 
Golden Horseshoe Culinary Team
José Jost
Team Driver
José joint us for the culinary Olympic in Erfurt 2016 as our night driver. He drives us in the afternoon on competition days to the exhibition hall to meet the Jury, then takes us to the award ceremony and later takes us back to the Au Beau Sejour Hotel. José is a well experienced driver and get along very well with the team.