Source: The Mercury

By: Kamcilla Pillay

For the successful young Chef Vernolon Reddy it all started at Capsicum Culinary Studio’s Durban Campus where he graduated in 2012. After qualifying as a chef he started working at the Royal Court Sibaya Casino which he described as “the perfect place to start”.

What prompted him to pursue a career as a chef were “the TV shows with chefs shouting, running, screaming and sweating all to get results” and his passion and he felt that he needed to involve himself passionately in a career so that he could contribute to the creation of people’s special memories.

Not long after his first job Vernolon decided to pursue another one of his dreams, to work abroad, when he went for an interview for an internship at the Ritz Carlton Key Biscayne in Miami, Florida.  When offered this internship he grabbed this opportunity with both hands and made sure that he learnt as much as possible during this time.

On his return to South Africa he took on his first senior role as Senior Sous Chef at Audacia Manor in Morningside. He is currently working as Head Chef at Greedy Buddha in Umhlanga and describes it as “a home away from home”.

Vernolon’s advice and tips to future chefs: work hard, don’t complain, do everything with a smile on your face, associate yourself with those who you can learn and benefit from, never miss work unless it is absolutely necessary, and always be the “go to” person that can get anything done. Lastly, never think that you are irreplaceable.

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