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Journalism of Courage
For him,cooking is just a hobby. T Publis Silva is the most renowned of Sri Lankan chefs. He frequently consults with culinary experts all over the globe and has taken on the responsibility of promoting Sri Lankan cuisine single-handedly,or so it would seem. He works 365 days a year,rarely takes holidays and has been cooking for 54 years. And yet,he repeats: cooking is my hobby.
Chef Publis was in Mumbai to cater an event at the Trident Hotel. Last Friday,he returned to the picturesque and prestigious Mount Lavinia Hotel,where he is the director of culinary affairs. I will be in 26 countries in the next few months, says Publis,wearing a crisp white chefs jacket and the matching hat. Ten days here,fifteen days there, he continues in his broken but charming English.
The kings of Sri Lanka and of Monaco have both been privy to his culinary mastery. But perhaps more impressively he cooked kiribath,made with rice and milk,for 37,000 people. The 1,020-kilo dish served on a 600 foot-long table earned him in a place in the Guinness Book of World Records. I wanted to be in the book, says the chef,his eyes sparking with a child-like enthusiasm. He currently is thinking up other ways to have his name in the record book,at least one more time.
Marvelling at Chef Publis endless activities and seemingly tireless supply of energy,one cannot help but wonder how he has maintained his passion for food,and for so long. Passion,what does that mean? he asks in all seriousness. Ironically,this word that he does not know seems to be the one which characterises him the best. Alright,love of food? Ah,food is just my hobby, Publis reiterates,smiling. He plans to work for another 13 to 15 years and then he will think about retiring. After seven decades preparing mouth-watering dishes for others,he plans to let his wife do all the cooking. She is a very good cook.
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