About dush
Dush Ratnayake
I started cooking at the age of seven skulking around like a ninja in my grandmother’s kitchen. If I was noticed, my plan would have been immediately vetoed, because there was a high probability I would have set myself on fire. I did inevitably get caught. Admirably though, my grandmother never discouraged me as I had pre-empted. On the contrary she sourced all my ingredients. Being a brilliant cook herself, not once did she instruct me instead let me develop my own flair for cooking. I gained an incredible confidence in the kitchen under the patient and watchful eye of my grandmother.
Where I lacked confidence however was in my skills at handling finances. Also making the mistake of letting a gypsy read my palm to be ominously warned that I have “a very wasteful hand” when it comes to money ate away at my brain. This fear made me sign up for a degree in Finance over attending culinary school. I realized that to make my dream of working with food a reality, I needed to understand how to run it as a viable business.
After analyzing financials of multinational companies from behind a desk for four years, I finally felt ready to pursue my dream with abandon. I currently run a café and am looking to start-up a second location. My style of cooking is very much a fusion of global cuisines I had learned in my travels (US, Turkey, Australia, India, Thailand, and Singapore) colliding head-on with bold Sri Lankan flavors.
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