Reuben's, One&Only Cape Town
Having schooled at Carter High in Pietermaritzburg, Jerome went on to complete a BsocSc Degree at the University of KwaZulu-Natal with a triple major in Psychology, Marketing and Philosophy. Not content at the thought of spending his days behind a desk, he took up an offer to train as a butcher – ultimately qualifying as a block-man in 2007.
After following his family to Johannesburg a year later, he was finally afforded the opportunity to explore his passion in the food industry – and decided to become a chef !
After studying at the HTA School of Culinary Art, Jerome has taken up a position at Sandton Sun, working under Chef Garth Shnier. In addition, he has won the McCain’s Tribute to Good Taste in 2008, and a finalist of the Goldcrest Young Chef of the Year in the same year.
Jerome was Executive Sous Chef of Arabella Western Cape Hotel & Spa before taking up his current position as Chef de Cuisine at Reuben's.
|What is your philosophy on food?||Everyone gets happy eating it, so how can you not get happy preparing it!|
|What inspired you to become a chef?||Seeing the smiles on my family's faces each time I prepared a meal for them. Or maybe they were just being nice?|
|Globally, which chef do you admire?||Marco Pierre White|
|If you couldn't be a chef, which profession would you take up?||A Dutch towing car racing driver!|
|Other than food and cooking, what inspires you?||Music, science and nature|
|What was your worst culinary catastrophe?||My last practical exam at college! Somehow I still managed to pass...|
|What is your fondest memory of
being in the kitchen?
|My first time on the grill and pushing out 200 pax a' la carte - with lots of help!|
|What do you eat for breakfast?||Cocoa Pops - although if I have some time, nothing beats bacon and mozzarella on a hot croissant!|
|What dish would you cook to seduce someone?||Tempura Oysters and a Chocolate Fondue|
|What is the one dish you find
difficult to get right?