Name: Sanjaya Mangalagama
Club: Predator Ridge Resort
Years as Chef: over 13 years
History:
I started my formal cooking career in 2004 after joining Hilton Hotels in Colombo, Sri Lanka as a hotel trainee. Tourism is big business in Sri Lanka so I was very fortunate to be one of 30 accepted into the very popular Hospitality Program at Sri Lanka Institute of Tourism and Hotel Management.
Prior to this I was simply a spectator to my mother’s magic in the kitchen, to the point where even today I still try and recreate some of her dishes.
During my term at the Hilton I was provided the opportunity to learn fine dining, room service and banquets, before moving halfway around the world to Alberta, Canada in 2006. The shock of moving to Canada had nothing to do with the food but more the weather and the work environment.
Back home in culinary school they really focus on classic French style cooking, so the food aspect that we were taught is very similar to here and the work environment is also similar with strong structure and a supportive team. I am currently the Executive Chef at Predator Ridge Resort, but originally started as the sous chef back in 2014, and 4 years later I still love coming to work every day.
What is your Favourite Dish to cook and why?
I really like cooking different curries. Probably because of my heritage and there’s so many different ways to cook it. It’s unique the way it turns out and it is very hard to make it the same way every time. It’s almost like baking where the measurements need to be exact, temperature is a factor, and yes, even the pot can change the outcome of the curry. So, after making it, that first taste is like opening up a present as it is sure to have a few surprises.
Who was your Biggest Professional Influence and why?
Obviously as a chef you always remember the people you work with in the beginning of your career and it’s easy to see them as being the biggest professional influence. But for me it has been different all throughout my career and different people have influenced me. From my Restaurant Chef Nik Roy to the apprentice who will come up with different menu ideas that I haven’t seen before, and we work together to figure out ways to execute them. Most people I have worked with have played a part in my development, not just as a chef, but as a manager.
What is your Favourite Kitchen Equipment and why?
This is a tricky question. It’s hard to pick one piece of equipment but I guess if I have to it would be the tilt skillet. The versatility it offers is great and because I spent so many years in banquets I guess I just can’t see myself not using it on a daily basis.
What is your Favourite Ingredient or Spice to use?
I’ll say onion and garlic, simply because everything starts with onion and garlic and they add both flavour and texture to dishes.
What is your Favourite Thing to do when you are not in the kitchen?
I am an avid golfer. I am so fortunate to be able to work at a world class golf resort, so I can join two of my greatest passions.
What is your Biggest Kitchen Fear or Concern?
Maybe this is a bigger picture answer but I am worried about the future of the back of the house staff. We are currently dealing with a training and enrollment system that is not sustainable and I see less and less people picking being a chef as a career. We need to take a hard look at the industry including the working conditions that we offer. We need to address the compensation, length of shifts and numbers of hours worked, if we are going to get more people working in the back of the house. Passion doesn’t pay the bills and long shifts lead to burnout. We work so people can play, but let’s not forget the workers need to play sometimes as well.
What is the Weirdest Dish you ever ate?
I once tried a variety of fried insects from a street vendor in Bangkok while travelling through South East Asia. Not exactly sure what they were but I’m pretty sure one was a grasshopper.
Who is your Favourite Celebrity Chef?
Chef Michael Smith. I had the chance to work with him twice and liked his simplistic approach to food and wholesome cooking style.
After training an apprentice what is the last bit of advice you give them?
If you work hard and take pride in the food you cook everything else will fall into place.
