Empower
Governors of the Empower Culinary & Hospitality School
PETER KURUVITA
Travelling Europe after completing his chef apprenticeship landed Peter his first role as a commis chef at the One Star Michelin restaurant – Rue St Jacques in London.
Now, after 3 decades as an award-winning chef and restaurateur, Peter’s career now encompasses the roles of TV presenter, author, industry speaker and restaurant consultant.
Well known for opening Sydney’s iconic Flying Fish Restaurant & Bar in 2004, Peter currently operates Flying Fish at Sheraton Fiji Resort, recently voted on Tripadvisor as one of the Top 10 Restaurants in the Pacific Region, and Flying Fish Tokariki located at Sheraton Resort & Spa, Tokariki Island, Fiji
His signature style of waterside locations and fresh quality seafood spiced with his cultural flavors can also be experienced in Australia at Noosa Beach House, his restaurant partnership with Sheraton Noosa Resort.
Peter’s childhood experiences cooking with his Grandmother in the traditional kitchen of his ancestral home in Colombo, Sri Lanka inspired his first cookbook “Serendip – My Sri Lankan Kitchen”
His next cookbook “My Feast with Peter Kuruvita” takes a culinary and cultural journey through the island communities of Asia and the South Pacific.
Peter has now presented 3 TV series; My Sri Lanka with Peter Kuruvita, Island Feast with Peter Kuruvita and Mexican Fiesta with Peter Kuruvita which air on many networks worldwide.
His shows combine beautiful scenery with sensational local cuisine and culture.
Peter also keeps busy with his ambassadorial work with Dilmah Tea, hosting food tours for World Expeditions and frequent guest chef appearances at leading hotels around the world.
BERND UBER
Bernd’s culinary journey began when he walked into a commercial kitchen 50 years ago. During his career Bernd has worked passionately as a chef de Cuisine in many establishments. He has also owned two very successful restaurants and now teaches commercial cookery at various institutes in Melbourne.
Bernd is the recipient of many culinary awards, the most prestigious being the Sidney Taylor Memorial Black Hat Award, issued by the Australian Culinary Federation, Victoria. Only chefs who have made outstanding contributions to Australian culinary progress and development at the highest trade or professional level receive this honour.
Over the past 25 years Bernd has been invited to judge many culinary competitions, including being the international judge for Gulfood, Dubai, Melbourne Culinary Challenge and the Dilmah Real High Tea and Tea Sommelier competitions in collaboration with the Chefs Guild of Sri Lanka and endorsed by the World Association of Chefs Societies (WACS) at Culinary Art, 2003, 2005 & 2007.
DILHAN C. FERNANDO
Dilhan C. Fernando is the younger son of Dilmah Founder, Merrill J. Fernando. The names of Dilhan and his brother Malik form the ‘Dilmah’ brand, the first producer owned tea brand. Dilhan is the Director of the Dilmah School of Tea, the first international school of tea, which has sessions in Colombo and, in partnership with the Institute Paul Bocuse, in Ecully, France. His desire to share the pleasure in tea with a new generation of tea drinkers saw the birth of the t-Series, designer gourmet teas and an entirely contemporary approach to a traditional beverage.
He is described by Herve Fleury, Director of the Institute Paul Bocuse as, “A man who is passionate, totally supple in his expertise, simple and delicate in his approach and his words. In the very image of tea.” In addition to his responsibilities in tea, Dilhan also manages the humanitarian and environmental outcomes of Dilmah. These are the fulfillment of his family’s commitment to making business a matter of human service. The MJF Charitable Foundation and Dilmah Conservation utilise revenue from the global sales of Dilmah in implementing humanitarian and conservation projects in Sri Lanka.
ROHAN FERNANDOPULLE
Rohan Fernandopulle spearheaded the culinary operations at Hilton International for 27 years prior to assuming duties as the General Manager of Waters Edge in 2013. Renowned as the culinary hub of Sri Lanka, the property encompasses 7 F&B outlets and over 8 banquet venues with extensive services.
In 2002 he led the Culinary Team of Hilton to Japan for the Black Box Regional Championship (live cooking) winning Silver whilst whisking away Gold & Silver medals at the Culinary Olympics. He won the Chef of the Year Presidential Award in Travel & Tourism in 2008 and many medals at the Food & Hotel Asia International culinary competitions in Singapore.
Besides being the 1st Sri Lankan Executive Chef of Hilton Colombo, Rohan Fernandopulle is also the only Sri Lankan member of the prestigious ‘Le Club Des Chefs Des Chefs’; where, as a member of this elite group he had the privilege of visiting the White House in July 2013. He is also a member of the renowned, Chain des Rotisseurs as Chef Rotisseur.
He was appointed as the president of Bocuse d’Or Sri Lanka by the Bocuse d’Or International Committee in France in 2011. Having judged many international culinary events he also served on the panel of judges at the Bocuse d’Or world finals in Lyon in January 2013.
Presently Rohan – as the General Manager of Waters Edge, is associated as a culinary advisor for much institution including Dilmah. He was the ‘Culinary Coordinator’ for the Commonwealth Heads of Government Meeting, November 2013; where he had the honour of being involved in organizing the menus at each location for the visiting dignitaries.
John J. Clancy – Worldchefs Education Director
John J. Clancy – one of the key architects of Worldchefs Global Hospitality Certification, John is the Education Director for WorldChefs and is the expert in culinary training skills development and recognition.
John’s culinary journey commenced at the age of 15 when he started his training as a commis chef at the Four Courts Dublin received his French classical cuisine training working in the Russell Hotel, the first in Ireland to be awarded the Michelin Star, and then rose up the ranks to be the Executive Pastry Chef at the Jury’s Hotel in Dublin.
Returning to formal education at 27, he completed two Master Chef programmes in Pastry Work and Classical Cuisine while also teaching part-time. Teaching full time since 1986, John’s engagement with WorldChefs grew and as President of The Panel of Chefs of Ireland led the bid and hosted the WorldChefs Congress in Dublin in 2004 where the first World Junior Culinary Championship (now the Hans Buskins Junior Competition) was held.
Until 2010, the only recognition available for chefs was through competitions where certificates and medal were awarded. There was no other form of recognition for their experience or education.
John began working with quality assurance partner City & Guilds to create what is now known as Global Hospitality Certification.
“We were trying to identify and give people an opportunity to have their skills recognized, but not only that, but also for us as well, to be able to create a standard.” Said John - the certification allows chefs to show off their professional skills and to progress towards better job opportunities.
Chef John holds numerous awards and recognitions from Worldchefs and chef associations around the world. He holds an honorary degree in Education and Technology and a Master’s degree in business entrepreneurship. He is a Worldchefs Certified Judge in Culinary Arts and Pastry.
In 2019 Chef John Clancy received the Medal of Honor from the World Gastronomy Institute (WGI), recognizing his work with the Institution and his merits in the field of gastronomy and Education.
Having retired as a senior lecturer in Culinary Arts and Gastronomy from Technological University Dublin ( Formerly DIT ), John was welcomed as a Governor of the Empower Culinary & Hospitality Institute in February 2021.
Sources: https://worldchefs.org/podcast/episode-24-get-recognized-with-john-clancy/
Related Links
Bocuse d’Or Silver Medalist inspires budding Chefs at the Empower Culinary & Hospitality School, Moratuwa
Cooking up inspiration at the Empower Culinary & Hospitality School, Bocuse d’Or Silver Medalist in ‘97 Chef Roland Debuyst visited ECHS at the MJF Foundation Centre, Moratuwa.
A Unique an Exclusive Curriculum
The Culinary Training Unit at the centre is built to the standards of a commercialized kitchen, equipped with the latest technology and kitchenware needed to train chefs in all areas, such as hot and cold cooking and baking.
The Swashakthi Tea Room and Bakery
A unique initiative by the MJF Charitable Foundation under the Women’s Development program, the Swashakthi Tea Room and Bakery set up at the MJF Centre in Moratuwa, Sri Lanka, offers a variety of wholesome organic food at an affordable price.
World Class Chefs visit the Dilmah MJFCF’s Empower Culinary Training Centre
Three renowned chefs – Selvana Chelvanaigum, Head Pastry Chef at Vue De Monde, Sean Collins, Executive Chef at Novotel Brisbane and Volker Marecek, Executive Chef at Langham Hotel in Auckland have visited the Empower Culinary Hospitality and Inspirational School.
The Young Aspiring Chefs
19 year old R. Vijeyakumara is chasing a dream. His dream is to become like the celebrity chef, Peter Kuruvita, someday. Vijeyakumara finds the life story of this world famous chef very motivating; particularly how he started his culinary training at the young age of 15, Vijeyakumara says.
Settlor of the Empower Culinary Hospitality and Inspirational School
Thirty four years after his impossible dream, he decided to launch his own brand. In his first press interview in Australia prior to the launch, he said, today, tea is a cheap commodity, I will bring integrity back to tea
Empower Culinary & Hospitality School receives prestigious WorldChefs Certification
The Empower Culinary & Hospitality School, Sri Lanka’s premier culinary and hospitality facility, which creates new avenues for underprivileged and marginalised youth with empowerment through education in the gastronomy and hospitality industry of Sri Lanka was granted World Association of Chefs Societies (WACS) recognition.
Empower Culinary & Hospitality School’s inaugural batch graduates
The Empower Culinary & Hospitality School felicitated its inaugural batch consisting 13 young chefs at a gala graduation night held on February 7 at the school premises. Witnessing this milestone in their lives were Governors of the School -Bernd Uber, Peter Kuruvita, Rohan Fernandopulle