It is something I’ve always had a flare for, and after I graduated from school, I felt I should pursue what I have passion for.
So, where did you learn how to cook from?
I lost my mum at a very tender age, so I had to cook for my dad, he taught me how to go to the market and how to buy the necessary items for cooking.
What are the perks of carving your niche in a female -dominated profession?
It is noticeable because it is uncommon in Africa, especially in Nigeria, to see a man in the catering world, but on the international scene, you would notice that there are more male chefs than the females. The best cooks in the world are men, whenever I go to parties and I see mostly females in charge of the food, I tell myself whatever a woman can do, a man can do it better.
How did you start catering for people professionally?
The first job I had was my father’s burial. We were at a family meeting discussing getting a caterer and I felt I could buy all the food items we needed and cater for the burial, so, I slaughtered two cows, called a few people together and that was how I started.
And how did the event turn out at the end of the day?
It was perfect. I got three referrals after that day.
Where do you see Ofada Boy in the next five years?
I want to be a brand that people reckon and identify with, I want to take people away from all the everyday ingredients such as curry and thyme which they use all the time and take them back to the roots, because this is one of the reasons our grandparents were able to live till 110 years, they grew up with all these nutritional meals.
What other passion do you have?
I dance a lot and I love going to the market and that’s what makes you a good cook.
Are you in a relationship?
Yes, I am
So, how does she feel about you beating her hands down when it comes to cooking?
Well, she knows how to do other things too, but I will never believe that she can cook better than I can.
Does she love what you do?
Yes, she does..and she is happy about it
How do you manage competition?
I always tell people, whatever one does, there should be a trade mark for it, I have people who call me when they are at parties and tell me what they are eating is not ofada rice. Basically, they complain about poor services, wishing I was there as their caterer. I always stand out by giving people the best, it has not always been about competition, it has been about carving a niche for myself
Your most embarrassing moment on the job?
As we all know that Ofada rice is not processed rice, there was a time, when I just started, I cooked the rice and took it to the party, to my dismay, the rice was already fermented and slimy. I discovered that the farmers just harvested it and it was not dry. I had to call home and ask my people to quickly bring another bag of Ofada rice, thankfully, they got here with it before they got back from church and so everything was set.
What’s your educational background?
I studied Microbiology at Olabisi Onabanjo University, Ago Iwoye, Ogun State.
Why did you decide to dump Microbiology for catering?
It was not about dumping anything, it was about following my passion, Initially, I thought I was going to cook and work, but at a point food business was taking more of my time, I have not brought out my curriculum vitae to look for any job.
Has there been any moment that you felt like giving up?
Yes. At a point, I saw that most of my friends who were looking for jobs had gotten jobs, I started asking myself why I was doing what I was doing, but I had people around me especially my godmother who kept telling me that my time would come, and I’m happy I listened to her.
How do you handle negative feedback from your customers?
I hardly have negative feedback from customers, because I have come to understand every customer according to their likes and dislikes. For instance, Edos don’t eat pepper, so I ask for their tribe and act according to the information I get from them. Also, Abeokuta people eat a lot of pepper and so I cater according to my clients taste.
Your definition of style?
I like to put on my blazer and trousers, but when I am catering, my staff and I put on abeti aja cap for a touch of our culture.
What’s your idea of branding?
Branding has to do with your person, knowledge and exposure, those are the things that define your brand. For instance, I wrap my cutlery with leaves and I know that that is one concept that can’t be stolen. People ask me if I franchise my ideas, but I tell them that even if people steal it, they can’t get the ideology behind it.
Sources... tribune
No comments:
Post a Comment