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| TIWATOPE |
stories and this week we have a young, beautiful and hard-working lady with great potential in the world of
business.
She is a private chef and a 21st century caterer. We present to you our dear readers, Chef Tiwa
- CEO, Tiwa’s kitchen.
LB: Welcome Tiwa. We are glad to have you on this week’s edition of celebrated CEO.
TIWA: Thank you for having me.
LB: Let’s meet the person behind Tiwa’s Kitchen?
TIWA: *laughs*. Okay, Am Tiwatope Nwokedi, popularly known as Morenchiz. A Private Chef, Pastry and Culinary facilitator, On-Air-Personality, and Enterprise Ambassador. I have a stint in Fashion, I appreciate great and neat makeup, though usually I come out “simple”. I am a social person - very Sanguine. I am from Anambra and Ogun state. I celebrate myself because it’s interesting to be a full Nigerian (*laughs*).
Am actually Igbo, but I don’t speak; I speak Yoruba Instead, because it’s my mother’s tongue. So, am a mixed breed, *dassol*.I studied Philosophy from the University of Ibadan, Nigeria. I graduated 2012, then had my NYSC in 2013.
It was during this time I acquired loads of skills like Spanish and French languages, Ankara accessories, make up, and Culinary skills.
LB: Whao..That’s so amazing; you seem to know a bit about everything. Well done girl!
TIWA: Na God o…
LB: What inspired you to start Tiwa’s kitchen?
TIWA: I have always been confessing, since I was a child that “I will not search for a job or find it difficult to
secure one”. Although I knew nothing then because I was still in secondary school. But really, I grew to
understand I can create jobs for people and that really made me feel good. The journey of Tiwa’s Kitchen
started right on NYSC Orientation camp, Sagamu, March 2013. I was scared at the sight of thousands of
youths I saw, all in Khaki, feeling fresh. I said to myself “are we all in search for JOBS?”
Immediately, something stirred up in me. I enrolled quickly for a catering course right there. However, that
was not enough and I had to learn more from professionals. Most importantly I didn’t DARE TO STOP.
LB: That’s so inspiring. When did you make business at Tiwa’s kitchen official. Could you, please, share
with us what starting up was like?
TIWA: Tiwa’s Kitchens turned official May 1st, 2013. We had a quick launch, with free training. I started
operating the kitchen in my mum’s shop right in front of our house. Fair enough I was able to do a
demarcation with ply wood, creating a space for baking and sales in the same shop. People kept
wondering what goes on in my little corner. I had the challenge of convincing clients that I could offer great
tastes because of my stature. I aimed for a lot at that time, but then I learn to take it one step at a time. My
Mum seemed to be the only one that believed in my dream then.
LB: *smiles*. Mothers are wonderful like that. Did you have to enroll for further training?
TIWA: Yes! Yes! Yes! Although I started with training on the NYSC orientation camp, but, I knew it wouldn't
take me far, so I enrolled for another class in Ibadan. My Boss was the real deal. I was still running my
youth service then but I practically invested all my “alawee” on learning, especially buying books. It was a
period of investment.
LB: It was a fruitful investment I must say.*laughs*. Okay Tiwa in this world of “do-it-yourself” how have you
been able to maintain a good stand in your line of business?
TIWA: Hmmm…… To stay in this kind of business or any other business you need to always update
yourself on what you already know. As much as I love to impact my students, I don’t want them coming
back to ask questions that I won’t be able to provide answers. There is a need to catch up on new designs
because your clients are on the internet watching new things and expecting that you deliver. Also, I believe
so much in branding, even if we are to produce same cake, there should be a touch of difference,
something to stand me out. I think about my client’s personality - “what would s(he) like to see?”.
LB: Tiwa, could you, please, share with us how you got your initial capital, like a rough estimate of the
capital required for any one that desire to start a similar business to yours?
TIWA: Sincerely, you don’t need to have it all to start. The first and most important thing is passion for what
you want to do/what you are doing and other bit follows. My capital was savings I gathered from gifts
guests gave me. I can say with 5 thousand Naira you can start something. You can decide to start with
cakes or small chops, by the time you serve at a couple of events, you'd have gotten more cash to buy
more equipment. I have learnt that you don’t need money to start a business; all you need is a mind with
ideas ready to forge.
LB: Passion, mind full of ideas and readiness to take a step are very important for starting a business like yours
TIWA: *Thumbs up*
LB: *laughs*. So, Tiwa, how have you been able to differentiate yourself from the popularly known “iya
alase”?
TIWA: *OMG* I knew this question will come up.*laughs*. For me it’s all about branding, class and
professionalism. No “Iya alase” knows how to measure or give a recipe, because they don’t even have any.
I tell people I am not just a Chef, I AM A PRIVATE CHEF. I have an office where I can be reached. I work
with my apron and cap. So you can see that going to the university was not a mistake. It gave me the
sense of style, class and professionalism.
LB: Whao! Readers remember these four things: “Class, Branding, Professionalism and Style”. I think I will call it the four magic words for business. What is the impact of technology on your line of business?
TIWA: Can any business survive without social media and other forms of technologies? Life has been
made easy now o. The preparation of most recipes require one machine or the other. If they're not there,
we would improvise, but they are available, that makes things much easier. We even get orders online.
LB: Tell us some of the services you render and mention some of your dishes? (Local and Foreign)
TIWA: I am more of a pastry chef, but I do Local dishes like Ofada Rice, Efo riro, Egusi and the likes. For
Foreign I do Special fried rice, Coleslaw, Salad, Desserts, Small chops, Grills, and Chinese.
LB: I think I have to go home with you after this interview because I am hungry. *laughs*. From your angle,
what type of persona do you think can do your kind of job?
TIWA: I would say a food lover with interest. Most importantly, a hard-working and diligent person who is
ready to always go an extra mile because clients would be demanding and you should be willing to serve
them always.
LB: Thank you. What is the future of Tiwa’s kitchen?
TIWA: We want to ensure every youth is useful and able to stay independent no matter where they find
themselves.
LB: That’s great. But, when Tiwa is not in the kitchen what other things is she doing?
TIWA: *laughs* Well when am not in the Kitchen, am reading, consulting, solving problems, thinking of
great ideas, surfing the net for the "elders' views" and taking online classes. Presently, am taking classes
on how to stay out of the office and sleep.*laughs*
LB: You must be a Superwoman! People have various definitions for success; please share yours.
TIWA: My definition of Success is when I can reproduce all I have in me into someone else. If my chefs
cannot excel in the same thing I have taught them, then I cannot call myself a success. In the aspect of
service, I feel delighted when my clients give me awesome feedback.
LB: Your ability to reproduce what you have in you. Amazing and inspiring words!
TIWA: Yes! Thank you.
LB: Is there anyone you look up to in your line of business?
TIWA: Yea, a lot of mentor but to mention a few, Chef Stone, Chef Fregz, Chef Alla (mexican), Tosan
Cakes, Tara Durotoye, Seun David Olurinde.
LB: Tiwatope, any advice for young ones with dreams of becoming their own boss?
TIWA: Always put God first, be diligent, humble, consistent and state your goals clearly. From my heart, I
wish you all the best in your careers.
LB: Thank you so much,Tiwa and on behalf of our readers at LabaLabaNg, we wish you the very best.
TIWA: You are welcome. Thank you!
It’s has been great chatting with you. Thank you so much for your time. LabaLabaNG crew and readers are
waiting eagerly for our own share of your delicious dishes which we hope to get free of charge. You can
always contact me when you need a taste crew. *laughs*
Thanks you our dear readers for your support, love and encouragement. We feel so honored every week
to find out that you visit blog. Thank you once again and we hope to serve you better. If there’s anything
you would like to see on our blog page or you would like to be interviewed regarding your business please
feel free to leave a comment or send an email to ademola4labalaba@gmail.com and we promise to get
back to you. ENJOY!!!!
WATCH OUT FOR OUR PODCAST INTERVIEW COMING SOON!!!!!!!!!!!!!!
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