Posted on December 29, 2014:
By Kris Shanmugam
Sri Lankan born Toronto Pastry Chef, Ruwan Jayakody, receives the honorary title by ‘AMITIE GASTRONOMIQUE FRANCOIS VATEL’ in Luxembourg at the recent International Culinary World Cup, 2014.
The President of VATEL CLUB-WACS ‘World Association of Chefs Societies’ within Luxembourg, Mr. Armand Steinmetz, presented the special medal and the honorary certificate to Chef Ruwan Jayakody at the gala event held at the Alexis Heck hotel school in Diekirch, Luxembourg on the 28th of November, 2014.
Ruwan Jayakody has an extremely significant and noteworthy background. In the early 80s’, he completed his government funded apprenticeship program in professional cookery in Sri Lanka at the Hotel Lanka Oberoi. He then graduated from Ceylon Hotel School just before working at the Intercontinental, Hilton, and Accor group of France hotel chains. He is certainly said to be a renowned pastry chef with a variety of world experience. Chef Ruwan was a student at the Willy Pfund-Zurish, Gastrone Le Notre-Paris, followed by completing his master chef program in Germany. In the mid 90s’, he had finally moved to Canada.
Within his competition history, he has been represented as an individual competitor, pastry team member of the National Culinary Team of Canada, Culinary Team of Ontario, Golden Horseshoe Regional Team as a support member, Renowned Pastry Chef, and a Team Captain. Chef Ruwan is also the Trillium chefs of Canada Team Manager that took members to the Culinary Olympics in Germany of 2012.
Chef Ruwan is the winner of countless, hundreds to be specific, of Gold, Silver, and Bronze metals and awards in National and International Culinary Competitions across the Globe. To name a few, he received the Recipient of the Canadian Governor General’s ethnic art and culture award of 2005. He was announced the pastry chef of the year award of Toronto Escoffier and the best pastry chef within the province of Ontario. He was Canada’s second best pastry chef in 2008 at the National Final competition held in Montreal, Quebec organized by the Canadian Culinary Federation by the members of WACS.