…insights from entrepreneurs in the food industry in Nigeria

“What You Have In You Can Never Depart from You” – Chef Hogan

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                                         Chef Hogan

Chef at Sheraton hotel and La Taverana Restaurant

@chefahogan

Chef Ama Hogan; is a Paramedic and Professional Chef. She’s a Nigerian (Cross River State) / Ghanaian Chef working with Sheraton hotel and La Taverna restaurants respectively, where she displays her culinary expertise.

Can you pleases introduce yourself and tell us about your background –

Chef Hogan –

“Being a cook is natural for me because I grew up with my mother; being a caterer she left her dream to take care of  me and my sister.”

I graduated as a Paramedic in 2007 and later on went to culinary school after working for a while. Being a Chef to me was more of my retirement plan; you know after everything and afterwork, I was going to set up a little bistro or formal dining experience. So when I moved back to Nigeria it was not with the intention of working as a chef, I wanted to work in the medical world you know trying to save lives.

Chef Plating by Chef Hogan

What’s your typical work day like?

Chef Hogan –

My schedule is pretty crazy, in the morning till 3pm. I work at  Sheraton in Ikeja then, from 4:00 pm till close I am in V.I at la Taverna – Tuesday to Saturday. My off days are Sundays and Mondays.

Food Craft by Chef Hogan

 What  Inspired your career part?

 Chef Hogan –

Basically, in this industry there are people that have been there before me . A lot of  experienced chefs didn’t attend culinary school. Before I enrolled into the culinary school I had already known what I wanted to do,  my mom being a caterer introduced me to spices early on, I knew spices, knew what they tasted like and how to use them all before becoming a chef.

I don’t really want to be a Restaurateur. I love being a chef and when I do open my own spot I imagine hiring/partnering as, a business manager to focus on the other aspects asides food prep.  I just want to be a chef and that is it.

How has your brand evolved over the years?

Chef Hogan –

I have been studying, researching and doing what I do. I’m still not there yet. As an individual, I have a lot to still do. The good is never enough; you have to better your best.

In the next 5 yrs I will be a chef in my own restaurant.

Can you tell us your most Challenging experience as a Chef?

Chef Hogan –

Omg! First of all being a chef in Nigeria kitchen is quite challenging.

Sourcing ingredients and spices; restaurant staff here don’t have the discipline required of them. For the fact that this is the part  you have decided to get into, you have to be the best at it , whether you are a dishwasher to cleaner, unfortunately that’s not the case here. Staff don’t  put 100% of themselves into the task given to them.

What advice would you give someone starting up?

Chef Hogan –

  • You need to be extremely patient
  • You need to have the zeal to wake up every day to do it over and over again
  • Don’t rush things.


Key Points
  • Continuously learn and polish up on your skills
  • Hire people who share and understand your business vision
  • In business your good is never good enough; you have to better your best
  • Carve your niche and be true to your strengths
  • Be passionate and willing enough to do it over and over again
  • Be patient and keyed into your vision.

Emeka is passionate about the Evolving Business Environment and the challenges bedevilling it. He is ardent and cognizant with the Restaurant Industry having worked in various outfits as a manager and consultant. He is presently working for BusinessFeverNg as the B.D.M and content editor.
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Emeka is passionate about the Evolving Business Environment and the challenges bedevilling it. He is ardent and cognizant with the Restaurant Industry having worked in various outfits as a manager and consultant. He is presently working for BusinessFeverNg as the B.D.M and content editor.
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Emeka is passionate about the Evolving Business Environment and the challenges bedevilling it. He is ardent and cognizant with the Restaurant Industry having worked in various outfits as a manager and consultant. He is presently working for BusinessFeverNg as the B.D.M and content editor.

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