Chef Eraj Jayawickreme – Catelli


Chef Eraj Jayawickreme
Winnipeg, Manitoba


Chef Eraj Jayawickreme, better known as “e”, is Executive Chef at the Fairmont Winnipeg. Over the past 20 years, he has worked in some of the most renowned restaurants and hotels in Toronto, and has also run his own restaurant. Brought up by his parents to value food and hard work, Chef Jayawickreme entered the culinary world at age 15, working as a third cook at the King Edward Hotel in Toronto where he learned the skills on which he builds his cooking foundation today. Passionate about classic Canadian flavours, he is known for nurturing the talents of his team and creating dishes with grace.

www.erajjay.com
www.fairmont.com/winnipeg


PASTA-MAKING TIP:
Remove the pot/pan of pasta and sauce from the heat before adding cheese.Don’t rinse your pasta after it’s cooked! This is a terrible myth that’s propagated across the cooking world. That wonderful coating of starch that’s sitting on your heated pasta will help enable your delicious sauce to stick to your pasta. The only time you might rinse your pasta is when using it in a cold dish, such as a salad.

SUMMER 2016 FOOD TREND:
Bitter flavours. Be it in the use of bitter greens – such as kale and rapini – in salads and savory dishes, or the use of a lot of bitter chocolate in desserts, experimenting with bitter flavours is an emerging trend. Bitterness is a taste that is often alienated, but is an essential flavouring component that adds balance and sophistication to dishes. For the mixologist, bitters are the seasoning that makes satisfying cocktails. For the chef, bitter tastes punctuate a dish.


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