@chef_benedict / +234 8184484168
Trained as an Italian chef, and having lived in Italy most of his life; for the love of his native country – Nigeria, Chef Ben moved back to Nigeria and with his signature pasta dishes and to-die-for sauces, Chef Ben is carving out his Brand as one of the top Chefs in Nigeria.
Podcast Keys Notes
Can you pleases introduce yourself and tell us about your background –
I am Chef Benedict and I am the head chef and founder of the Chef Benedict Culinary Experience. I studied International Business and Marketing. I grew up in Italy, so I left Nigeria when I was 8 and I came back in 2009. Chef Benedict Culinary Experience is about 3 years now and we focus on Italian cuisines.
When did your ‘Aha’ Moment come?
I have been cooking since I was 13 and by the time I was 17, I was heavily involved in in everything cooking in the house and this followed me through my Uni days as I cooked for my friends.. I learnt a lot from my mom. My mom gave me the idea of going to Culinary school to use up my 1 year gap before I served – NYSC.
What’s your typical workday like?
My workday depends. I do a lot of pop ups. I sell pasta sauces and also cater for private dinners. But my typical workday depends on whether I’m doing Chef Benedict Dinner or Lunch by Benedict. So I go to the market myself get back and we start prepping which goes on through the night depending on the job.
Where do you see your brand in the next 5 – 10 yrs?
I see myself opening up a couple of restaurants probably in Lagos and Abuja.
How do you treat your Recipe?
I run an open kitchen and the truth is, even when I create recipes I have people there that are not even part of my team taste it. Cooking doesn’t belong to anyone. Everything that you do is inspired by something. So, I believe as a creator, you shouldn’t hide what you create instead you should share to inspire others.
What piece of business advice would you give someone starting up?
- Be passionate and truly care about what you are doing.
- Don’t go into it because you need money.
- Don’t cut corners and don’t lose believe of what it should be.
- You have to dedicate so much of your time.
- The thing about food business is that you really don’t make money from it immediately.
- Don’t focus on money focus on building a legacy.
- Seek advice and possibly intern or shadow someone more experienced than you.
What advice would you give your young self?
Believe more in yourself and believe in your dreams.
Key Points
- Be passionate, truly care about what you are doing
- Don’t go into it because you need money
- Believe in yourself and don’t cut corners
- Dedicate the time needed
- Plan for the long journey, profitability may not be immediate
- Build a legacy
- Follow your dreams
- Seek Advice from experienced people.
- Be unique and innovative
