THE FUSE

In the high-pressure world of professional kitchens, talent alone is never enough. Young chefs rely on mentoring; real, hands-on and shoulder-to-shoulder guidance to develop discipline, creativity and the resilience that the industry demands, an approach that remains a cornerstone of culinary training globally. For Executive Chef Kerry Kilpin, who leads the teams at Steenberg’s Tryn and Bistro Sixteen82, mentorship isn’t an optional extra. It is the beating heart of her culinary philosophy and the thread that has shaped her own journey.