CALLING ALL HOSPITALITY STAKEHOLDERS.
04:23
CHEFs STILL behind the KITCHEN Dishes!!!!
14th Feb-Valentine’s Day is over. But chef continue to be Chefs ! Well this is a call to all stakeholders as the economy takes its 'turnaround' with lots happening- Halliburton & ABC gates of this Country . No names mentioned. Our industry to need to start putting it's house in order. This is because when the economy FOR SURE gets better will HOSPITALITY & TOURISM be ready?
Thus, wouldn't you agree that all stakeholders, which includes our policymakers, in the
Hospitality and tourism industry in Nigeria should be asking- What are we doing
presenting to grow human capital for this industry in the economy we hope to see? we 'dream' of mega hotels,
tourist site,more marathons, Nollywood events,tourism and infrastructural development for this
industry,etc - Hospitality & Tourism is not 'the building or things'- TRAINED
PEOPLE are needed = to deliver hospitality! We need to grow the
young minds of tomorrow for the industry-Today!
But while you are still thinking of that be sure the CHEFs below are still cooking!
Keeping guest and tourist coming back for NEW DINNING EXPERIENCES!
Keeping guest and tourist coming back for NEW DINNING EXPERIENCES!
Read on answers from PASSIONATE, HARDWORKING AND
‘HIDDEN’ CHEFS behind the KITCHEN DISHES!
o
Meticulous
in their description and answers
o
Passionate
not only about food but family, youngsters and Women farmers! ‘Part of the love
of my life’
o
Incredibly
multi-skilled Leaders of the KITCHEN very much in charge & control of
things from their words!
o
Well-groomed
& Immaculate outside the KITCHEN!
o
Customer
focused.
o
With
the presence of mind to understand the importance of attention to details SEEN
in their food DISPLAYS!
o
Detailed
with dishes, none ‘churned out’
o
With
the ability to make dishes ‘come
alive’, etc,etc,etc SAID – THE KING & I
If you have never thought of this do so- Are Chefs not crucial to keep those diners coming?
Needed for those ‘eye spectacular’ dishes that thrill you!
Needed for those ‘eye spectacular’ dishes that thrill you!
BEHOLD
THE Chefs behind the KITCHEN DISHES!!!!!!!!
Lesson for today the following are included in a kitchen brigade!
But -What's a kitchen brigade? Stay tuned in to learn! For now-
But -What's a kitchen brigade? Stay tuned in to learn! For now-
An Executive Chef- Chefs also known as Chef Manager is the person in charge of a Kitchen.Everything
that goes out of the kitchen is his responsibility & should have
complete control of the kitchen and command respect!
A Sous Chefs- is
the person ranking next after the head Chef in the kitchen.There is
also the term sous-chef de cuisine( French for "under-chef of the
Kitchen") is a chef who is " the second in command in a kitchen, ranking
next after the head Chef" both with a lot of responsibilities.
Akintunde Adeshina
( popularly known as
Chief Shine !)
Position
-
Executive Chef at Orchid Hotels and Event Center Lekki
Job
description - Responsible for the general coordination of all the kitchen and
food related units including menu writing, costing and execution.
Which
restaurant do you enjoy dinning at in Lagos?
Lagos
restaurant.......quite a few of them e.g. Yellow Chilli, La Giara Italian
restaurant, FourPoints by Sheraton.....but to be honest with you, I prefer to
eat basic street foods and sometimes local bukas! (smiles).
Chef which
dish do you most times ‘churn’ out of your kitchen?
It’s a
difficult one because as a chef you need to give each dish going out of your
kitchen equal amount of attention, as they carry your name!
What do you love most about cooking?
......woah....cooking allows you to define or express your inner passion,
energies and activates your creative mind and sharpens your expressive skill i.e.
food style and presentation
Your favourite quotes!!!!
1.
....whatever is worth doing at all, it’s worth
doing very well
2.
. The Chef is always right...even when he is
wrong, He is right!!! I dunno if you understand that!!!
What
do you love most about your job as a Chef in the hotel in Nigeria?
...knowledge
imparting to younger generation of chefs and cooks alike... there is nothing
more rewarding to me than seeing young Chefs growing to become great and
passionate gourmet cooks.
The Agricultural industry is a feeder to
your kitchen production what crucial ingredients in your dessert comes from
this industry, please comment
Let me
bring that to your attention the need to recognize thousands of people who are
very instrumental to the industry but whose voices are never heard or faces
seen...The FARMERS!!? The government and the corporate world should encourage farmers to help with
the propagation and increase in production
of agricultural produce e.g. if you look at some of the great looking
dishes in our restaurants and hotels, most of the ingredients are imported
thereby increasing production cost, selling price and ultimately affecting
affordability...for example consider exotic fruits like strawberries, kiwi and
ingredients like eggs, milk in my dessert enclosed and a host of other
ingredients like that..... if the smallholder farmers could be encouraged to
grow some of this, not only will their means of livelihood be improved and
sustained...more jobs get created in the process of growing, harvesting and
getting them out to the market and ultimately end users like us and even the
government saves its foreign reserves as a result of cutting importation of
those produces. Thank you...I remain Chef Shine.
( @H & M- SPLENDID!!!!!! we
share a passionate concern of MINE- Agriculture! a third love of my life)
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| Behold a Transformation @H &M! |
Other
comments on Hospitality in general you want to share
....Hospitality
potentials still remain largely untapped and unexplored...thou its a lot better
than what it use to be several years back...so I implore our government to
invest more in the industry...help with regulatory institutions to sanitize the
industry so that it becomes more attractive for the younger generations and
they would be proud of themselves and stand tall among their contemporaries in
other discipline.....
Thank
you and God Bless ...keep cooking!!!!
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| Oop! Behold We Cheer a Chef in the Limelight! |
CHEF
BOBO
–an understatement- he is THE QUIET CHEF- now in the limelight! Wait for his
Val displays! Chef Bobo will not be found in the limelight so I was delighted
to bring him out! to share this splendid
piece with you all!
Full
name -Adetunji Adewale (popularly
known as Chef Bobo!!)
Position- Sous
chef at the Fourpoints by Sheraton Lagos
His typical day at
work
- my typical day at work, i get to the
office before 7am,check on the breakfast made by the breakfast chefs, check the
entire corners of the kitchen, open all chiller and freezers of all sections of
the kitchen for temperature, availability and storage, also the dry store for
availability of items, check availability of all chefs via schedule, do a recap
on the menu for the day if need be to be revised due to availability of item
with the executive chef, quickly prepare a requisition form for items needed
for by each section for production to be picked up, then I start cooking for
the day, times I cook and lecture when not that busy and when busy I cook for the
success of the day, in the mist of this period i go receive items been supplied
as I had raised request for those items that day or days before and also raised
again if need be before the closing of the day.
Which
restaurant do you enjoy dinning at in Lagos- though I don’t eat
out at all except I go for food tasting in other restaurants.
Chef
can we know the dish you love most to ‘churn’ out of a kitchen-actually
I believe a dish is a replicate of its chef, churn out a dish to me is as if
saying move out the chef!
( @H
& M- OGAJU- a Professional MIND talking& cooking ! )
What
do you love most about cooking- cooking is dealing directly
with nature, its colour, varieties, life itself, texture and nutrients, when you
mix them together with tenderness of what they are and their value, it’s
amazing when you see the outcome and the expression on people’s face, i just
want to keep cooking!!!
What’s
a famous quote you like- Life is simple for those who see it and
take it simple!!!
What
do you love most about your chef job in the hotel in Nigeria-
Highly challenging but gives you a platform for you to express yourself and
grow extensively
Other
comments on Hospitality in general you want to share- hospitality is not a job, it’s a way of life, if
you are not ready to accept the very next unknown person that comes your way,
then you can’t work in hospitality.
CHEF
ALFRED for me is simplicity ‘walking’, a down to earth ‘fruity
Chef’ that ‘dazzles you with fruits! A patient trainer of the Girl-Child .Check
it out!
Full
name
- Chef Alfred Osaghae
Position
at work presently I am a Sous Chef. I have worked as a Chef for
over 12 years from renowned hotels like Federal Palace hotel,Golden Tulip
Festac Hotel, Oriental hotel and Four point by Sheraton. Presently I am a
trainer and Consultant.
Which restaurant do you enjoy dinning at
in Lagos?
I like dinning in Protea Hotel Lead Way, Ikeja Lagos.
Other comments on Hospitality in general
you want to share
My hospitality comment is that the hospitality industry is
a welcoming and nice place to be. That is why it is referred to as home away
from home for those that can that can afford it. It also is a place where you
can socialize, because you will meet people from different parts of the World
under one roof. It is also a place where you can get business connections
because you can be privileged to meet someone who you can exchange business
ideas with. It is also a place for fun and recreation. Most hotels have
recreational facilities, like swimming pool, lawn tennis court, gym, snookers, etc
It is also a place to eat good and nutritious food as there are varieties to
choose from e.g. the buffet service
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| Watermelon 80k......! |
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| Dishes with Details! |
The
Agricultural industry is a feeder to your kitchen production what crucial
ingredients in your dessert comes from this industry, comments please-the
crucial ingredients in my dessert are simply ripe watermelon and papaya as this
two juicy fruit can be used to prepare different kinds of desserts like fruit punch,
marmalade for Swiss roll, fruity syrup, fruit cake, fruit platters, etc These two
mentioned fruits are getting recognised for their health and nutritional value.
I think I will advice the government to encourage the farming of this products
especially to increase the income of small holder farmers mostly Women, and
also encourage it’s development as it will promote export trade, which will in
turn promote foreign earning, besides helping the hospitality industry food
production and service operation. Thank you.
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| Relax it seems to say! |
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| From H & M CHEERS .NOW POST YOUR COMMENT-if any! While we all still DRINK A TOAST TO THE CHEFs behind the KITCHEN DISHES!!!!! 
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