Olusola Olufade, the principal chef at Chef Nitaa cuisine company, is a culinary enthusiast and entrepreneur driven by the passion to bring diversity and innovation into contemporary Nigerian kitchen. She spoke to Muyiwa Adeyemo about her brand, career choice, experiences, among other things.
How did Chef Nitaa company start? Give a timeline of the evolution so far; the journey that led to the brand.
I was at the culinary school in 2016. After that, I started working on Chef Nitaa. I traveled around the country setting up private dining events and pop up restaurants.
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Can you elaborate a bit more? Or is it against the company’s laws?
Right after culinary school, I took a three-month break to decide what kind of chef I wanted to be. I had to go back to the beginning, to why I went to culinary school which was because I wanted to “explore meals”. To be honest, I was sad with the routine of rice, beans and yam… After the retreat, I figured I would love to share my knowledge of intercontinental cuisine with curious and adventurous minds. I organized a few pop up restaurants, spoke at TEDxGwallameji and I started shooting visual content of affordable fine dining.
How long did you spend at the culinary school?
My training took six months; three months for classes and three months for the internship.
You studied a course for years in school, if I’m right. Why didn’t you pursue a career along there?
I studied political science in Obafemi Awolowo University, Ile-Ife. While I still write and consult occasionally, cooking is a passion for me. So even with the roadblocks, discovering new meals is what makes happy.
You are a chef and food content creator. Are there other things you do?
Yes.
What are they?
I am also a food or restaurant consultant. I work on creating special recipes for food brands.
What is your brand identity? What makes you unique?
Chef Nitaa is about creating affordable fine dining experiences. A lot goes into making that happen because fine dining is always luxurious and seeking to make the balance is what makes Chef Nitaa unique.
But many other cuisine companies do just that. Aren’t you similar?
Well not many, but I’d say it’s the personal touch that makes the difference. My clients are allowed to be part of the creative process of the menu development that best suits their dietary needs, taste and budget.
Talking about budget, what is the lowest rate you can charge?
(Laughs). Affordable is the price.
‘Affordable’ is relative, though. As for taste, how do you manage the differences in people’s tastes, say like when cooking for quite a large number?
Well, there’s always a standard attached to it that whether I’m cooking for a crowd or small group, the attention to detail and making it special will still be the same. One of the ways I do this is by having a quality control procedure for every recipe.
Given that the culinary industry in Nigeria is somewhat crowded in terms of practitioners (many successful ones included), what do you think was or were responsible for your brand being as successful as it has been?
Service. The Chef Nitaa brand has grown so far, I must say, based on the service, seeing that I leverage so much on referrals.
What are your best and most memorable moments as a chef? The lowest points?
My best and most memorable moment would be the talk I gave at TEDxGwallameji in Bauchi, sharing my passion and making a few culinary believers. As for the lowest, it was when I got burnt but thankfully I healed quickly.
What are your future aspirations for Chef Nitaa kitchen?
Wow. It would be that Chef Nitaa be a household name in Nigeria and the world, creating meals and food products that everyone wants to experience.
What have your challenges been?
One of them is people just assuming I’m expensive. I hear things like “I want to… But I’m scared of the price you will call.”
Is that all?
The rest is just getting my clients to adjust their palette to foreign ingredients. My mum, for instance, wants a little pepper in everything and that can prove difficult when you have to explain that this is a sweet dish not a savory one. I must say, sometimes it ruins the creative process.
Interesting. Foreign ingredients or local, where does your preference lie as a chef?
I honestly can’t choose. I love to marry them.
What is your take on pepper, seeing that it is favoured in Nigeria, especially in the South West?
I love pepper but I’ve learnt moderation is the key. I try to accommodate every palate
Sola’s recipe: Soy Grilled Fish
It is a simple fish starter.
Ingredients
Fish marinade
White fish (Note: White fish is quite bland and it requires proper seasoning to give you the right result. Consider it a canvas that allows you express yourself!)
Soy sauce
Onion powder
Garlic powder
Ginger powder
Parsley flakes
Salt
Freshly ground black pepper
A drop of sesame oil
For the garnish
Carrots
Green beans or spring onions
Sesame seed
Dill
Process
- Mix desired amounts of onion, garlic and ginger powder (about one teaspoon each).
- Also add all other ingredients to the desired amount of soy sauce and cook for an hour or marinate fish overnight.
- Lightly boil the carrots and finish in a pan by sautéing it in butter (season lightly with salt and black pepper).
- Cook the beans by soaking in boiled salted water and remove in 5 minutes. Don’t cook over direct heat.
- Toast the sesame seeds to release the flavour and aroma.
- Grill the fish on medium heat for a few minutes on both sides (make sure you hydrate with butter).
Plate to your taste and remember to be as creative as you can! This starter will keep everyone asking for more.
Profile
Olusola Olufade is a graduate of political science from the Obafemi Awolowo University, Ile-Ife. Her love for food led her to pursue a professional chefs diploma at Red Dish Chronicles, Abuja. Chef Nitaa, as she is referred to in the culinary world, is passionate about sharing her love for food on all platforms such as private dining, event catering, food talks , TV shows , food tours, chef training and mentoring. Her instagram contact is @chefnitaa.
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