My name is Olatunji Onisarotu and I am a chef!

Believe it or not but I graduated from the University of Lagos with a degree in Law, and completed law school sometime last year but I’ve always had a keen interest and passion for gourmet food. As a kid I watched shows like Ready Steady Cook, Can’t Cook, Won’t cook and several others on the Food Network channel however, I didn’t start cooking and experimenting with different kinds of food till I was 19. I started more intense practical sessions with my mother and then proceeded to learning how to cook more traditional dishes from our family caterer which felt like my very own internship. A few years later a friend convinced me to enter into a cooking competition which I reluctantly did and I told no one about it except for my siblings. My parents later found out when a friend of theirs called to inform them their son was cooking on TV which according to them, came as a surprise.

Both my parents have been very supportive and my mom was my biggest cheerleader and the harshest food critic I’ve ever had. She used to be a caterer so she was very particular when it came to food. The cooking competition lasted for 3 months and it was without a doubt one of the most challenging moments of my life. There were days I cut myself, burnt myself, cried and almost gave up but my family was there to always support me. Before she passed on my mom bought me several books on cooking and taught me to have the mindset that it’s not always about the money but for me to create an opportunity for people to have a unique experience enjoying my food. I came in 3^rd place out of over 500 participants although I think I could have done better. The one thing I learnt from the show was that it cleared whatever doubt I had about cooking, thus cementing my love affair with it.

I have since then been growing my business and brand which like any other startup, came with its own set of challenges but I have been able to overcome them all with the help of my family and friends. I worked for a couple of restaurants, make homemade deliveries, cater birthdays, parties, conferences, business workshops, company retreats and all kind of events, and the expressions on the faces of the guests when they eat my food is the most rewarding thing I could ever ask for.

I recently secured admission to the culinary school I’ve always wanted to attend in France which I’ll be leaving for in a few months in hopes of one day becoming a great chef with Michelin stars, and I hope to be back in Lagos a better and more innovative professional chef.

PS, try French toast with flambéed bananas in a little brown sugar and brandy and some ice cream on top and thank me later.