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Keiron Reynolds

Keiron Reynolds ( Junior Team Captain)
Fedics

Keiron completed his diploma in professional cookery at the HTA School of Culinary Art in 2007, and has worked in such prestigious hotels as the Saxon Boutique Hotel and the Michelangelo Hotel, which is where he held the position of Banqueting Demi chef de Partie for the last year and a half. He is currently working for Headline Leisure Management at the Joburg Theatre Complex as a Banqueting Sous Chef.

What is your philosophy on food? Food should be an expression of yourself. It's all about quality, not quantity.
What inspired you to become a chef? I saw it as an outlet to express myself
Globally, which chef do you admire? Giorgio Locatelli
If you couldn't be a chef, which profession would you take up? Sports management
Other than food and cooking, what inspires you? Baseball
What was your worst culinary catastrophe? I filled a deep fat dryer and the valve was not closed, pouring 20 litres of oil onto the floor. Needless to say, I had to clean it up as well
What is your fondest memory in a kitchen? I love the calmness that comes after the rush of service during a big, plated function
What do you eat for breakfast? Rice Krispies and Strawberry Pops
What is the dish you find diffidult to get right? Consommé
Who is the most famous person you have ever cooked for? Clint Eastwood