THE GUARDIAN, Sunday, March 31, 2013
28 SUNDAYMAGAZINE
LAFETE From Transcorp Comes The Taste of Nigeria From Land And Sea FROM BRIDGET CHIEDU ONOCHIE, ABUJA OR the next one week, guests and cusFcuisines tomers would be treated to Nigerian served in a fine dining set-up by the Transcorp Hilton, Abuja. Tagged, A Taste of Nigeria from Land and Sea, the experience, which promotes serving of local dishes in bits and pieces after continental dish style, is the initiative of Chef Raji Ayodele Wisdom. The Kwara State-born chef said initiative is aimed at upgrading local dishes from one heavy main course to about seven course meals as done in most parts of the world. Although most big hospitality outfits in the country do not operate served menu, the Transcorp Zuma Grill would be pampering their customers with starter, main course, sorbet and desert meals, all prepared and served from Nigerian dishes in a unique way that does not reduce meals’ originality both in content and flavor. “A Taste of Nigeria from Land and Sea offers a set menu with Nigerian cuisine and Nigerian flavor by Nigerian chef. This is the original idea of Transcorp and it is served in the Hotel’s only Fine Dining Restaurant– the Zuma Grill. The difference is the provision of starter, sorbet and desert, all prepared locally. We have always had all these cuisines with us but effort has not been made to put them together until Transcorp takes the lead”. Raji said he was motivated by the concern that Nigerian dishes, the way they were served in the public lacked fine dining setup culture, which is trendy the world over. He wondered how Nigerians would have adopted the language, dress culture and the religion of their colonial masters, but left out their food culture. “When you say Nigerians don’t have a style of eating, you might be right. When we were colonized, we adopted the white man’s language, mode of dressing and religion but what we did not adopt was his cuisine. Nigerians want to have their food the way it
is and the way it is being served. Our style of eating does not fit into the trendy world of fine dining set-up. We Nigerians want our food served heavy and devoured with bare hands. All we care for is the main course without starter and desert. I came up with this initiative with the support of Hilton to fill that gap. In the Zuma Grill, we can have up to seven course meals prepared from local cuisines that are sourced from across diverse Nigerian food cultures. The process, he informed, started in 2009 and had undergone series of experiments. Trained in the Hilton through the students apprenticeship programme, the Chef has put in about 14 years in the profession. The credit goes to his father, who contributed immensely in shaping his carrier as a cook. “I was trained in Hilton and have served for about 14 years. I went through the Transcorp Hilton’s student apprenticeship programme. I have also travelled to other Transcorp Hilton in other parts of the world to broaden my knowledge in cooking. “My carrier was shaped by my father, Mr. Raji Akanni, who had a bakery — Temitope Bread in Offa. I was born into a family of 16 and most of us are men. So, we do most of the works and cooking at home but along the line, I discovered that people enjoyed my food most. It gave me pleasure and internal happiness to see people happy when they eat my food and that encouraged me into cooking as a profession.” The 34-year old husband and father is currently a Chef De Parte (number three in hierarchy in the kitchen) His ambition is to become an executive chef one day. “I am a Chef De Parte now; I am number three person in the kitchen in my section. I want to be an executive one day. It has been my dream and I know God will help Raji achieve it”, Raji said.
Jack Daniel’s Bartender Training ends N exciting turn of events ultimately concluded the 2012 edition of Jack Daniel’s Old No.7 Tennessee Whiskey’s International Bartender Training, as two winners jointly emerged when the final results were released. Daniel Ogundeyi of E-Bar, Lekki, and Danladi Istifanus of Auto Lounge, VI both had an impressive highest score of 87 per cent on the final IBC Grade which ensured that this year’s edition comes to an exciting and pulsating conclusion. Courtesy of Jack Daniel’s Old No.7 Tennessee Whiskey, they both receive individual cash prizes of N100, 000, together with their IBC International Bartender Certificates accredited by Shaker Bar School, UK. Recall that a few months ago, 10 finalists had emerged from an initial pool of 45 bartenders drawn from as many different outlets across the city of Lagos. The initial candidates were all subjected to bartending boot camp comprising of an intensive course in Essential Bar Skills followed by a comprehensive Whiskey Masterclass. Their skills and knowledge were then thor-
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oughly examined and the 10 finalists selected on merit. The final week of training was conducted by 4-time National South African Flair Bartending Champion and Head of Training at Shaker Bar School, Johannesburg, Mr. Pieter Oosthuizen. Speaking at the award presentation ceremony held Thursday, March 21 at The Lagos Bar School where the training was held, Guy Nixon (Director, The Lagos Bar School) disclosed that he was very pleased with the high standard achieved by this year’s participants and praised Jack Daniel’s for their ongoing commitment to raising and developing standards within the Nigerian hospitality industry. Aside from the two first-placed joint winners, IBC International Bartender Certificates were also presented to the following successful students: Ayodeji Odufuwa of Lounge 46, Surulere; Adewale Adenrele of Mellow’s Bar, Surulere; Helen Ochang of Michael’s Bar, V.I; Stephen Itodo of Caliente, V.I; Temidayo Sado of Shuga Reef, Lekki, and Joseph Salem of Morningside Suites, V.I, all located in Lagos.
Bayswater rewards distributors
BY OLUWAKEMI AJANI T was celebration all the way, as IChef Bayswater Industry Ltd, makers of Mr. Super Seasoning products, recently
Winners of the 2012 Jack Daniel’s Bartender Competition; Danladi Istifanus (left) and Daniel Ogundeyi (right), with the brand’s Portfolio Manager, Lillian Chinelo at the cash / certificate presentation ceremony on Thursday March 21 at The Bar School Lagos, Lekki Phase 1.
rewarded another set of distributors with cash worth millions of naira and cars for the year 2012. The event, which held in Lagos, attracted distributors from different parts of the country. The General Manager of the company, Mr. Rajesh Kumar, said the event aimed at appreciating distributors for their excellent performances. According to him, “there is need to reward our customers because our products are doing very well in the market. Ours product sale has increased especially in remote areas and villages.” He said that last year, Chicken Flavour and Mom’s Pride Maggi were launched into the market and now both products are doing very well. “This year, we would continue to implement the concept by launching more new products into Nigeria market and maintain price uniformity for more sales and
better returns,” said Kumar. While noting that incentives would be given to thedistributors, advised them to abstain from sub-standard products that may damage their repution. Mr. Lawal Idris, the company’s operations manager, said, “despite the challenges businesses are facing in the world today, we thank God that we still sustain the quality of our product and retained our customers.” He said two of the major problems facing businesses in the country are poor power supply and bad roads. The Bayswater boss, however, said, “the company is committed to retaining its leading position in the industry, by bringing in innovations through the upgrade of the existing products and the production of the new ones.” According to Mrs. Ajibola Elizabeth, a distributor from Kwara State, who received a cash prize of N1, 500,080, she has been trading with the company for some years now and what makes their products unique is the health benefit that people derived from them . She promised to do more business with the company in the years ahead.