Chef Dimuthu Kumarasinghe
Tackling Food Waste: Cooking with by-products
Category: Gadgets Author: Chef Dimuthu Kumarasinghe Date: 4 years ago Comments: 12
Screens on smartphones vary largely in both display size and display resolution. The most common screen sizes range from 3 inches to over 5 inches (measured diagonally). Some 6-8 inch screen devices exist that run on mobile OSes and have the ability to make phone calls, such as Huawei Ascend Mate, Asus Fonepad and Samsung Galaxy Note 8.0. Ergonomics arguments have been made that increasing screen sizes start to negatively impact usability.

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Culinary Art Food Expo 2018
Category: Science Author: Chef Dimuthu Kumarasinghe Date: 4 years ago Comments: 3
Renewable energy is energy that comes from resources which are continually replenished such as sunlight, wind, rain, tides, waves and geothermal heat. About 16 of global final energy consumption comes from renewable resources, with 10 of all energy from traditional biomass, mainly used for heating, and 3.4 from hydroelectricity.

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Favorite Top 10 Chefs in Sri Lanka
Category: Photography Author: Chef Dimuthu Kumarasinghe Date: 4 years ago Comments: 0
Vodka is traditionally drunk neat in the vodka belt countries of Eastern Europe and around the Baltic Sea. It is also commonly used in cocktails and mixed drinks, such as the Bloody Mary, Screwdriver, Sex on the Beach, Moscow Mule, White Russian, Black Russian, vodka tonic, and in a vodka martini.

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Oktoberfest Hilton Colombo
Category: Mobile Author: Chef Dimuthu Kumarasinghe Date: 4 years ago Comments: 0
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Chef Dimuthu Kumarasinghe
Category: Top Ex-Chefs Author: Chef Dimuthu Kumarasinghe Date: 5 years ago Comments: 0

Born in year 1971 to K.D Gunasena a businessman, and to Leelawathie a gentle housewife, Dimuthu grew up in Mathugama as the third youngest, in a family of four, consisting of three boys and one girl. Kumara Kankanamage Don Dimuthu Kumarasinghe, who was much petted by his mother, was a fussy eater from his childhood. According to his mother, he was always particular of the taste of his food. When I asked him about it he scrunches up his face as if to remember the old times and then tells me “Well I really don’t think I was being fussy, I was a growing boy you see,” and grins at me as if he expects me to understand everything about his fussy eating habits from that statement.

Enrolled at the Mathugama Navuththuduwa Maha Vidyala, Dimuthu was a quiet and calm scholar, well liked by his teachers and colleagues. “So what did you like to do best while in school? What was your favorite subject?”

Enrolled at the Mathugama Navuththuduwa Maha Vidyala, Dimuthu was a quiet and calm scholar, well liked by his teachers and colleagues. “So what did you like to do best while in school? What was your favorite subject?” I fire questions at him. “Hmm”. I wait, pen poised to write. “Hmm” he goes again and just as I’m about to lower my pen he quips “Art”. “Art?” I ask. “Yes, I loved to draw and sketch.” “So have you won anything during your school days?” He laughs loudly shaking his head. Thus I assume that he has not won anything for his drawings. “But”, he continues, “when we were young we were never afraid to put our talents to use”, says Dimuthu. I let him continue without interruption for I feel that he is threading a childhood memory together.

“When it was the “Vesak” season my brothers and I were always overjoyed, for then we could display our artistic talents to the fullest”, he pauses and smiles. I let him go on, now richer with the information that his siblings too had an artistic ability. “We used to build huge Pandols. Villagers from near and far would come to see them and would always praise them highly. My father was the person who encouraged us by getting together all the things we needed to build the Pandols.” Little

Career

Chef D.K joined Hotel Riverina Beruwala at the tender age of 17 Years. “So how did that happen? You can’t work at 17! You were still a student.” Dimuthu looks at me and smiles, “Fate”, he says. Who am I to question destiny. I seat myself back and let him continue at his pace.

“My first ever Executive Chef was Chef Chandana De Alwis. He was friendly and a great person to work for, and I happily absorbed everything I learnt quickly and correctly.” “So, I guess you weren’t feeling lazy anymore?” I couldn’t help asking. “Of course”, he replies and looks at me in a way, as if to say that I should have known better. “That was to study, now I had found my Mojo so I was alight with a passion to work. This was my calling, my destiny.” I think to myself that this was obvious from his achievements so far.

 

Achievements

  1. Leading Sri Lanka

National Team Captain – Culinary Olympic 2016 – Germany

01 Gold Excellence

07 Gold Medals

19 Silver Medals

17 Bronze Medals

National Team Captain – Culinary World cup 2014 – Luxembourg

01 Gold Excellence

11 Gold Medals

02 Silver Medals

01 Bronze Medal


Ellie Goulding and One Republic join the iTunes Festival 2012
Category: Music Author: Chef Dimuthu Kumarasinghe Date: 9 years ago Comments: 0
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The Vacation Read: Which do you prefer, anticipation or total spoilers?
Category: Meetings Author: Chef Dimuthu Kumarasinghe Date: 9 years ago Comments: 0
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