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Chef revelations: Jono Jenkins

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Chef revelations: Jono Jenkins

The food director of BabaBoom London reveals his likes and dislikes

What was your first job?
Gallery porter in an auction house. All I remember is putting a hole through an expensive painting

What was your first job in catering?
As a prep assistant for a catering company in Battersea. My first restaurant job was a commis stage at the River Café

What do you normally have for breakfast?
Boiled eggs, toast and Bovril

Which is your favourite restaurant?
I love the Caravan restaurants – their new Bankside site is epic

What’s your favourite hotel?
Bedruthan in North Cornwall. They promote themselves as ‘parent friendly’ – and with three kids under six, that’s the best I can wish for

What is your favourite food?
Kebabs aside, Italian cooking excites me the most

Which ingredient do you hate the most?
I don’t hate any ingredient, although I struggle to see the value in truffles

What flavour combinations do you detest?
I’m not big on chocolate and red fruit

How would you describe your desk?
In a dark corner of the Caffè Nero in Battersea Rise

Which person in catering have you most admired?
Eran Tibi, who has opened Bala Baya in Southwark. We worked with Eran on menu development and his knowledge of Middle Eastern cooking was huge for us

Which person gave you the greatest inspiration?
Fred Ponnavoy, the head development chef at Gü Puds, has probably made the biggest impact on my career

If not yourself, who would you rather have been?
Golfer Seve Ballesteros

What’s your favourite film?
La Vita è Bella by Roberto Benigni

Who would play you in a film about your life?
Dean Gaffney

Who would be in your fantasy brigade?
My old exec chef team from Geronimo Inns – Mark Daniels, Jamie Polito and Wayne Pike. I’d take on the KP section

What’s your favourite book?
Made in Italy by Giorgio Locatelli

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