BlueInk.ng - The Festive Edition Blueink.ng- The Festive Edition | Page 16

Nike Ogunfayo
Classic Golden Pot
N
igeria’s
culinary
space has
evolved so
fast with
a plethora of chefs gaining
traction in every corner. But
has this blurred the difference
between a chef and a caterer?
BlueInk had an interesting
conversation
with
Nike
Ogunfayo of Classic Golden
Pot.
What is the difference
between a chef and a
caterer?
Chefs are trained, have to go
to school to learn technigue.
They are fine diners and their
forte is intimate cooking. You
find that a lot of caterers are
not trained, they start from
passion and build their brands.
Chefs are recipe based and
have to follow recipes and are
very intricate. Caterers are for
Her culinary outfit is one big parties.
of Abuja’s leading catering
providers but Nike does not How long have you been
like being referred to as chef. in business?
She is a trans-generational
caterer who loves cooking I have been a caterer for
for large events. We got her nine-years. I am a second
to explain the firewood Jollof generational caterer. My mum
bants and share some recipe has been doing this for 30
secrets!
years and I followed suit.
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What is the major
challenge caterers
face?
The number one challenge
faced is staffing. It’s hard to
find staff that care, we have
a lot of people that just want
to make money and they don’t
really care, you find that the
passion and their drive for it
is really low. We struggle a
lot with staffing and power
supply.
How has Abuja’s
lifestyle space evolved
over the years?
The Abuja space has really
grown in the last 10 years.
Before, we had just the
gardens to eat fish. Now, there
are varieties of restaurants
from fine dining to Buka style.