Dumebi Agbakoba popularly known as Chef Dish is an Executive Chef and the Director of Samantha Lifestyle Group. The daughter of prominent Lawyer and Human Right activist. Olisah Agbakogba, SAN in this interview by TAYO GESINDE speaks on why she decided to become a chef despite studying Fashion Business at University of the Arts, London and Business Administration at University of Plymouth and a multitude of disciplines at London College of Fashion.
Choice of career
T HERE is a saying that when you realise what your vocation in life is, you will never stray from it, no matter what age you are when you made the discovery. This was very much the case for me as I had the vision to be a creator and entrepreneur from a young age. So, as I got older, the opportunity to chase the vision came into view and I powered ahead to make it a reality. After attending no less than three universities and studying Fashion Business at University of the Arts London, Business Administration at University of Plymouth, and a multitude of disciplines at London College of Fashion, I then moved forward to gain professional success in the difficult arena of publishing. I worked as a Publisher and the Editor in Chief of Side View Magazine. Despite working in the media, I still clung on to my first love which was food. I have always had passion for cooking; while in the university I realised how huge the potential of the food industry in Nigeria was and wanted to tap into it. Just like when you discover your vocation in life and it sticks, your first love never leaves you either. Now I am making use of my natural flair for cooking that I had from a young age, and my ability to cook dishes that don’t just tickle the taste buds, but absolutely ravish them.
Parents’ reaction
My parents have been supportive of whatever career path I have decided to take. They always knew I would be self employed so it wasn’t much of a surprise to them. Cooking comes very naturally for me, I have always loved cooking. I simply traded up from being a home cook for a professional chef.
Being Olisah Agbakoba’s daughter
It didn’t affect me in any bad way. Rather it gives me the courage, determination and passion in whatever thing I wanted to do.
How I spend my day
My day starts from 5 a.m, I reflect on the previous day, the mistakes I made and think of how to get better and how to make my team have a better understanding of how to keep customers happy. I believe in self reflection and self learning. So I do spend a lot of time in deep thought. From 8 a. m, I am working till 9 p.m and it’s a day spent supervising, cooking, managing and pushing the team to excel.
Inspiration
I draw my inspiration from so many different mediums and I am a diverse and dynamic chef with the ability to bring something real to the table. I also invest in different cultures and ways of life in order to develop menus that are stimulating and stunning. With all cuisines cooked, twisted and experimented with, my beloved Nigerian background comes to the forefront as I combine traditional cooking with street food concepts to entice people to try something that they may not have tasted before. Aromas, textures, nostalgia, layers, scents, sensations, moreish tastes and a dash of just knowing what works all goes into my cooking.
The price I paid to get to where I am today
Hard work and constantly re-affirming myself because I have been tempted to quit several times.
Coping with competition
Healthy competition is good in my opinion. Competition becomes bad if the intention/strategy is to pull down another brand. What we do in Samantha’s Bistro & Grill is that we give attention to quality product delivery, we go the extra mile for our clients, we offer them good deals and we pay attention to our staff and we keep them motivated.
Motivation
I am motivated by good people and good food.
Combining my career with the home front
I am a mother of three with the ability and drive to juggle my career with my children. I am constantly experimenting with exciting new recipes and strive to deliver something that is not only technically brilliant, but tastes amazing, too. I plan every day, every week and every year in advance. I invest in people and technology that can get the work done easily. When I am not working, you can catch me eating, tasting, cooking or out having ice-cream with my kids.
On the allegation that women bosses are difficult to work with
I think people over-generalise; it is an assertion and it has not been proven as truth. That said, I think women are more detailed and will likely want to see all the details relating to any task or project. A woman would want to know what, how, where, why, when and who. That is not being difficult, is it? We are better managers; you know?
What lessons has life taught you
To respect people, to create my happiness by myself and to live one day at a time (no anxiety).
Philosophy of life
Life does not give you what you want; it only gives you what you work hard for.
Favourite past time
With the type of business I run, it’s pretty hard to hit the relax button. When I am away from the restaurant, I want to be there and when I am at the restaurant I feel guilty for not being home. It’s a tricky one. But what I find relaxing is, taking 10 minutes power naps to reset or shutting myself away in a quiet room.
Advice to young people
You want to start a business, Just start; there can never be a perfect time.