Meet Etteh Assam popularly known as Chef Etteh. He has been a barbeque chef for over 18 yrs and professionally pitmaster for 14 yrs. He started his business back in 2001 , while still at the university of Calabar. He has catered for all types of events and prestigious clients. He is very passionate about the craft and he is a good Preacher of true BBQ in Nigeria
Podcast Show Notes
Can you please introduce yourself and tell us about your background –
I have never worked for any company before. It all started like a hobby – school was on a long strike so,I had this friend who was already into barbeque so he asked me one day if I was interested in learning it,.
Starting days for business including funding?
I started with only N2500 as at 2001 when a carton of chicken was N2000, then coal and every other thing I got was about N500.
When did your ‘aha moment’ come that you thought ‘I can do this’?
Okay! That was my final year in school, when I took the decision – everybody was complaining that there was no job out there – so, I decided that this is it, this is what I’m going to do – grilling and I took it to the next level. I was like, why finish school and start looking for job that’s not there when I know I can take my business to the next level.
Can you describe your typical work day?
I won’t say I have a typical work day. Whenever I’m called, I answer. But I can say give or take 5-6 hours daily we are grilling and I don’t have any off day.
What steps have you taken to see that your brand grows and remain competitive?
Basically I tell people I have colleagues in this industry not competitors. Everyone has got his own brands secret that makes them thrive. Overtime, I have done online courses; i have mentors and i read a lot of books from different grill masters.
How has your business evolved over the years?
We evolved from grilling just chicken to fish and later on started small chops. We listen to customers’ feedback and we try to tweak our menu to suit our customers demand and they are happy with our products.
Where do you see your brand in 5yrs/10yrs?
Wow! Well like I tell people, I am local but I think global. I see my brand come 5yrs competing with other grill masters on an international level, I am working on my own books and would like to have my own TV show.
How do you treat recipes and intellectual properties?
My staff know my recipe. Truth is, you need to spread the knowledge you have so you don’t die with it. One thing is to know another thing is to have the passion. It’s actually the passion that makes you want to learn and know more.
What piece of business advice would you give someone starting up?
- You must love and have passion for what you want to do
- You must eat-drink barbeque and mustn’t see it as a job but a lifestyle for you to enjoy it.
- Have in mind that it is an adventure and you can’t learn it all just in one day
- Love the business and treat it like your wife or girlfriend
- You have to be patient and consistent to master the act
What advice would you give your young self?
Get a mentor, listen to advice. If I had taken these steps, I would have done more for myself.
What Valuable Experience have you gained so far?
My barbeque teacher always told me that we don’t have bad student we have bad teachers. I was well taught by my mentors
Books and resources recommendation:
Championship Barbeque by Paul Kirk
https://www.amazon.com/Paul-Kirks-Championship-Barbecue-Lip…/dp/1558322426
Key point
- Truth is, you need spread the knowledge you have so you don’t die with it
- One thing is to know another thing is to have the passion.
- You must eat-drink barbeque and mustn’t see it as a job but a lifestyle for you to enjoy it.
- Listen to customers’ feedback and we try to tweak our menu to suit our customers demand
- I have colleagues in this industry not competitors
- Have in mind that it is an adventure and you can’t learn it all just in one day
Learn more about this Founder
A top class chef rotisseur and chief mixologist at 8tte’s finger likin’ barbecue and cocktails. 08034010351,08034839340
https://www.instagram.com/chef8tte/
