I am graduated from Ceylon Hotel School (now known as Sri Lanka Institute of Tourism and Hotel Management) in Colombo, Sri Lanka in 1992. After graduation, I worked as a Pastry Commis Chef at five-star hotels and beach resort in southern Sri Lanka.
In 1995, I moved to the Middle East and worked as a pastry chef in a variety of five-star chain hotels until 2001. During the period that I worked in Dubai, Sharjah and the Sultanate of Oman, I became the employee of the quarter, and received...
I am graduated from Ceylon Hotel School (now known as Sri Lanka Institute of Tourism and Hotel Management) in Colombo, Sri Lanka in 1992. After graduation, I worked as a Pastry Commis Chef at five-star hotels and beach resort in southern Sri Lanka.
In 1995, I moved to the Middle East and worked as a pastry chef in a variety of five-star chain hotels until 2001. During the period that I worked in Dubai, Sharjah and the Sultanate of Oman, I became the employee of the quarter, and received gold, silver and bronze medals for my pastry creations. I was an intermediate member of Emirates Culinary Guild in Dubai and participated in making the world’s longest and heaviest cake. The cake was 30 meters long (just under 100 feet) and created to celebrate the Sultanate of Oman Renaissance Day held on July 23, 2000. In 2001, I took my talents and experience to the beautiful Virgin Islands. While there, I garnered many medals and best pastry chef awards from the Taste of the Caribbean Competition. I also was a pastry coach, and trained the Islands’ pastry chefs for the competitions. I joined New England Culinary Institute as a pastry instructor in the Virgin Islands and Montpelier, Vermont in 2005. I also worked as an executive Pastry Chef at H. Lavity Stoutt Community College from 2007 to 2013. I joined the Culinard Culinary Institute faculty in October 2013.
I am teaching fundamental and advanced pastry and baking, specialized in chocolate and sugar works (flowers, show pieces and decorations) also edible flower bouquets.
Get the skills and art in baking, take advantage of this step by step, hands on baking class with a world class pastry instructor to become a talented pastry or bakery chef.
