The segment will focus on sustainable catering and how Reynolds, as executive head chef at Tottenham Hotspur Stadium, is leading the way in environmentally responsible kitchen practices.
During the show, Reynolds will demonstrate a sustainable dish – a creative use of the humble carrot, using the vegetable from top through to skin, showcasing how chefs can reduce food waste without compromising on flavour or presentation.
Joining him is Harry Sapsford, an inspiring young chef who has down’s syndrome and who recently completed his professional apprenticeship under Reynold’s mentorship at Tottenham Hotspur.
Sapsford will be presenting his own take on gluten-free brownies, adding a deliciously inclusive twist to the broadcast and highlighting the power of opportunity, training, and support within the hospitality industry.
Reynolds said: “The Craft Guild of Chefs and Tottenham Hotspur is proud to be at the forefront of sustainable catering in sport. International Chefs Day is the perfect moment to shine a light on the work being done to make kitchens greener, more inclusive, and more creative. It’s an honour to share this journey with Harry.”