CHENNAI: Chef Damodaran K or Damu as he is addressed, is all set to cook up a storm. City Express caught up with him on the sidelines of a culinary workshop organised by South Indian Culinary Association at GRT Grand, where he was presented a Lifetime achievement award for his years of culinary service, on Sunday. “We’re aiming for a third,” he says, pointing to the Guinness World Record crest on his shirt. Sure enough, come August, he will be trying his hand at a behemoth spectacle, besides judging a mega event at Singapore along with other eminent chefs from around the world. He will attempt to single handedly cook a 1,600 kilogram vegetable curry.
He also holds the records for the longest hours timed for cooking and the longest ever dosa (measuring 48.4 feet) under his belt.
Presiding as one of the chief judges alongside internationally-renowned chef Rick Stephen, continental director (Asia) of World Executive Chef Association, he was on his feet all morning looking at the array of dishes contestants had made. Chefs from star hotels all across the city who participated were exposed to new techniques in plating, presenting and cooking from chefs Rick and Damu along with other eminent judges.
“The chefs were initially shy, but they listened well and incorporated techniques from the workshop in their dishes. If they can pick up one to five things that I had pointed out, that itself is a success for me,” says the Aussie born Chef Rick, between checking out the desserts on display along with Damu.
The participants also competed against each other to exhibit their skills. They were awarded under various categories like — Appetisers, Buffet platters, 4-course Western set, Regional Indian 3-course and dessert. Chef Damu was awarded lifetime achievement award along with chef Kanan N, executive chef, Taj Air Caterers.