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In this episode of the ChefJKP Podcast, Kelvin Kelly reveals a unique odyssey from South African family braais to becoming an executive chef in Dubai. 
The episode explores childhood memories, culinary traditions, and unexpected detours, including a stint as a private investigator. Kelvin recounts his culinary school experience, leading to a remarkable rise in the professional kitchen. 
The conversation delves into the nuances of South African cuisine, corporate catering innovations, and the distinctions between a "braai" and a barbecue. 
The narrative takes an adventurous turn when Kelvin, seeking change, moves to Dubai, adding a fascinating layer to this culinary tale.

ChefJKP and Kelvin discuss:

•               South African family braais influence on culinary journey

•               Culinary school veers from becoming a doctor

•               Catering reveals challenges of large-scale events

•               Rapid progression from school to executive chef

•               Dubai's multicultural culinary scene and gastronomic offerings

You can follow Kelvin on HERE

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