THE ART OF COOKING HAS BECOME A FASHIONABLE IN THE MODERN WORLD,

I am sure these articles of mine will be very useful for prospective hospitality students, read the article completely. I started my journey in this culinary field four and a half decades ago and since then, I have been continuously involved in this valuable culinary field. Admirable reading allowed me to continue to expand my culinary self-education as a trainee cook. The secret of cooking is like a journey with a delicious destination. Culinary scientific knowledge is a powerful tool that change my entire life is like magic. I am very happy to say that I have started another biggest milestone in my culinary life, I have joined as a food writer, and to date I have written and published more than 500 articles in both Sinhala and English based on these valuable culinary topics. Being a culinary writer is not just about developing strong writing skills to create an article for a food magazine. Writing is an act of discovering what I think and what I believe. Writing meaningful and illustrative food exploration stories in a deliciously descriptive way is a talent of a good writer. For example, good writing should create in the reader the feeling of it raining, not the fact that it is raining. It honestly reflects the reader’s unique desire and inspire the art of food. Writing about kitchen and food topics is a joy and fun for me and it is a blend of creativity, passion and love. It must be said that no one achieves anything alone in the kitchen, it is like a team effort.

My belief as a chef it is a art form is a colorful part of the culinary profession, also a chef is a tastemaker, readers listen to what I write for them and believe what I tell them. I strongly believe that a strong relationship can be built between a writer and a reader. I believe these important points will be more useful if I write the right thing for them. I emphasize that I believe that our younger generation will follow the dream of a career in the hospitality industry. By writing all the stories about food, giving a beautiful picture of the culinary art, I share my culinary knowledge and kitchen experience with our younger generation as part of inspiring them to enter the culinary industry. I am proud to be a chef and a teacher also food writer. My philosophy of teaching is based on all our young passionate chefs to take the next step to do well in their long-term in the hospitality industry that is my great pride.

Thanks for taking the time to read my article. I really appreciate very much your valuable comments about my article. See you soon with another culinary article.

Culinary Regards

Chef Borhan