A friend of mine invited me for a culinary class, being the curious ... errr...person I am (cough**) I decided to stop by.
(I even got to taste)
I met Chef Priscilla Umeda, an extraordinary woman with a great passion and skill (the owner of Priscilla's Kitchen LLC) entrepreneur and Chef extraordinaire. I got her to share her story, ideologies and plans for
Nigeria and Nigerians.
Q: Where are you from
exactly?
I am from Odiabidi, Ahoada East, in Rivers State of Nigeria
Q: What made you go
into food in the first place, or did you just have love for FOOD?
Growing up, farming was a must know as a girl child.
Understanding where food comes from; how it is cultivated,
harvested and cooked, inspired me.
I’m from a large
family of 8 and was the only girl child for a long time before my youngest sister came. My mother made it my responsibility to ensure my siblings were fed.
Consequently when I left college with a degree in Business Administration and
knowing that I lacked the connections to land me a plushy job I taught myself
cake making. It became a business, so when I eventually traveled to the US I
found out that food was way much more than I thought it was. That was what
inspired me to go to the culinary school. I wanted to be the best at food.
Q: And how long have you been cooking professionally?
About 16 years now.
Q: You recently
returned to Nigeria for this course, what would you say is the driving force
behind this upheaval?
We need to change the dynamism of the food service industry
in Nigeria. We have potential here; preparations and presentations are very important but we
need to add business management to it.
Nobody will give you their business to
manage if you do not have a financial management background or know-how. It
doesn’t take a lot. This is part of what I taught the first class. Food costs,
plate cost etc.
Unfortunately, there are too few Nigerians in reputable food service
industries here. Name one hotel or high end restaurant with a Nigerian as a F & B
Manager or Executive Chef. If there are, it will be few.
We need to redefine our Nigerian food, put it on the 'global' map
and present better without losing its authenticity.
So, I am here to bridge the gap through education, empowerment
and mentorship.
Q: Wow, that’s all
well and good but is this course really for Nigerians? You pointed out quite clearly that too few Nigerians are put in the position of F&B, surely there must be a reason for it?
Food is beyond cooking your Nationality. You need to learn
to cook with cost in mind, like every other trend, you need to attune food to today’s
refined palate.
If a diner’s palate is refined, then they no longer want what you
have been cooking since the world began. They want food of today. In other
to stay afloat in business; you must adapt.
I’m here to teach using Nigerian products to achieve International standards, not just to learn taste and techniques but to also
learn presentation.
Furthermore, Nigerians are smart, industrious people. With the right know how, they can take over and overcome any challenge presented to them.
Q: That is indeed
wonderful, is this the first time you have been back to the country since you
relocated?
No, I’ve been here
several times. I worked as GM of Genesis Center, I shot and aired a cooking show on CMTV, I was also contracted by
Rivers State Government to teach 100 women Catering Services.
These opportunities were short lived because of
restiveness in the area at the time, among other reasons.
Q: So why this? Why now? What would you say informed your decision to start a culinary course?
My experience in one of the places I worked did it for me.
Nigerian cooks were not earning to their highest potential yet the expatriates
that worked in the same kitchen were well paid and well respected even though
they could ONLY cook Chinese/ International
cuisines.
My heart bled and knew I had to do something. I grew up in this country and I know what
it’s like not having someone to encourage you, not having someone to show you
how to make a name for yourself. 90% of
Nigerians are hard working, once you show them ‘the how’ they will go far.
Q: What did you do?
I am a Starbucks addict, so returning from the states I had
cases of the product. I had 105 employees and when I got to work in the morning
I made coffee for each and every one of them. In that brief span of time,(we
all had to go back to work and could not be late) I encouraged them and let them know
that they could be better.
I told them they had the necessary skill sets and all they needed was to put it to work.
I didn't focus on the cooks alone, I advised that they didn't settle at
being security guards, cleaners, dish washers (except if that was their passion).
With the cooks, I knew I had to do something and to empower them
through education. Sometimes I would personally do a hands-on demo, Other times I would instruct and let them carry out by adding their touch to it.
Food is a billion dollar industry and Nigeria is a virgin
market for what I have to offer. A lot of people do not understand culinary arts and that’s
why am here…to make a difference.
It’s time that our brothers and sisters who
are passionate about food be motivated and trained to be at par with today’s
Food service management trend and be given opportunities to be in high places as well as ignite new passion for culinary arts.
Q: How has
advertising for this program been conducted?
For now, it has mainly been by word of mouth.
These are my
first set of students on this program and we are currently looking for a bigger kitchen
in order to accommodate all the culinary students we are bound to have.
As you can see, we’ve
already outgrown our current space which tells you that the land has been
yearning for this and am glad I yielded to this call.
We need lots of
publicity. I am self-sponsoring it for now. It is my hope that ministry of
women affairs, churches, food and hospitality sectors, government and even
individuals etc. all come on board to support what we are doing here. Think of
how many job opportunities and entrepreneurship skills we could generate after
graduation.
While we may not solve everyone’s problem, we can assist them get a
skill set to generate their own income.
Q: What advice do you
have for this first graduating class?
Complacency is death sentence! I teach you techniques, you
put them to creative use. I am one email away; if you have a question, tweet
me, email, drop a line on my website and we will continue empower you unto
creative productive end!
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| FIRST GRADUATING CLASS. |
Makera added that they were each fined N 100,000 per pump as
well as placed on a two-week suspension. He also assured the public that
officials of the department would ensure that the unsuspecting motorists were
not cheated by the marketers.
