Sinnaththurai Jeyakumar I first met Sinnaththurai Jeyakumar in 2020 at a particularly good dinner in Jetwing Jaffna’s elegant restaurant. We had eaten well, enjoyed a bottle of wine, and were feeling good. As we thanked our waiter, he asked if we would like to meet the chef.
A moment later there he was. Smart, enthusiastic, with a bright engaging smile topped off by a chef’s hat, Sinnaththurai Jeyakumar came out from the kitchen to meet us. Jeyakumar was the chef responsible for cooking and plating our dinners. Strictly speaking Jeyakumar was the Second Commis Chef who under normal circumstances would be guided by the First Commis Chef instructed by the Chef de Partie reporting to the Sous Chef under the direction of The Chef in Jaffna following the culinary strategies of the Executive Chef in Colombo. But in 2020, after two hard knocks to the tourism industry with the 2019 Easter Bombing and the 2020 COVID-19 crisis, these chains of command had some missing links as the cash