Podcast Interview with Founder Culinary Wok Catering
Meet Mojisola Gbajumo, the Managing Director and Head Chef Culinary Wok Catering (CWC). She started her catering business about 6 years ago while doing her 9-5 as an Investment Banker.
She has demonstrated great passion for cooking and entertaining people, and for her love for food.Today CWC has become a renowned catering outfit in Lagos.
Key Notes on Focus Areas
When did your ‘aha moment’ come that you thought ‘I can do this’?
Yea… it is very simple. I used to work and then cook on the side until at a point people started to know more about it. I started getting jobs here and there so, at a point I registered the company and opened an account separate from my salary account for it. One day, I decided to check out my salary account and I found out I have saved about 6 months salary; believe me at that point, I said to myself – this is it – I think I’m doing something worthwhile.
What was the Initial Capital like – Funding?
When I was still working, I was saving –‘Ajo’ – with a couple of associates in the office. So when it got to my turn, I collected the money about 600,000, and my Mom gave me some money to add up so, I went to the market with about 850,000 Naira, but ended up spending only 500,000 buying things I needed to start catering for at least 150 people.
Can you describe your typical work period?
We do a lot of events over the weekends. Usually I wake up in the morning, go to the office and call up to coordinate with event planners, client and decorators. I am very hands-on because I love the cooking despite the fact that I have staff in various functional units; I have to be part of what happens in the kitchen.
What Steps have you taken to see that your Brand remains competitive?
When I started out, there were already various great caterers. I saw I had to do differently (carve my niche) to penetrate the market. So, I started with intercontinental dishes which were not as common, so i introduced a new menu in to scene.
Do you have any Formal Background in Culinary?
I have no training in culinary and didn’t attend culinary school. I love to cook and I cook every day. I keep reading and researching daily and I practice on new dishes trying to perfect.
Where do you see your Brand in the next 5 yrs?
…Owning a catering school.
What’s your Most Challenging experience a as a Caterer?
Staffing is the most challenging – you can’t trust people well enough to represent you and then, loss due to glasses and plates breakages at every event.
What can you say is Key to Success in Catering?
- When you face trial and sufferings time in your business stay strong
- You don’t choose yourself over the business
- You need to build the business in such a way it has to be solid before you can start enjoying
- Be very smart and Love the business as you love yourself
- Be consistent and put yourself on the spotlight
Advice for people who want to start up:
Start small; be you (be real don’t imitate others); don’t be afraid to loss – starting out you will make lots of mistake with figures, portioning and so on; don’t let it scare you off.
What is the most valuable experience you had so far as a caterer?
Everything! Like knowing how to manage funds, seeing the business ahead of myself, being consistent, delivering customers’ need … everything.
Books/ resource recommendation and Key Points:.
Google has been resourceful and i read a lot of cook books.
- When you face trial and sufferings time in your business stay strong
- You don’t choose yourself over the business
- You need to build the business in such a way it has to be solid before you can start enjoying
- Be very smart and Love the business as you love yourself
- Be consistent and put yourself on the spotlight
