₦airaland Forum

dailyflavour:
Good day ladies and gentlemen,
I Welcome you all to my kitchen gallery

Sellfish:
I seriously enter am o

Na why food pictures no dey move me again

I don too shege for photogenic food hand

dailyflavour:
Lol, thanks for the compliments Sir.
But, there's a believe that a meal loses it quality if the quantity is excess

MrSly:
Location please.

LaughingJackass:
You're talking rubbish, he trained under a qualified and experienced chef while working in a standard hotel and that is enough

dailyflavour:
Lagos boss,

JetApartment:
Oya, tell him to walk into any 5 star hotel and tell them he trained under qualified and experienced chef while working in a standard hotel with his mouth and they will just employ him as a Chef...now you see how senseless you sound. Muntulla.

Mariangeles:
Hahahahahahahaha

You sef, try learn how to cook some food for yourself, because e be like say you get sensitive stomach.

dailyflavour:
Stir fried noodles

dailyflavour:
Are you saying that someone went to catering school for a few months can do better than I, with over 6 years of industrial kitchen experience??
The busy hours , rush, a lar cad, multiple shifts, improvising. Lol 😆.
I'm not against catering sch or saying it ain't worth it, but I can categorically tell that, there's nothing that is thought in catering school that I don't know..
And, also there are many things I know and can do that catering school students may not know ..
Don't forget those certs can be bought and takes, but you can't fake real skills..
I know many head chefs here in Lagos that stated from kitchen stewards.. some only get the catering school cert cos they feel it's necessary, which of course it is,
This work is more of practical. If you go for an interview as a chef/cook ... The main part the interviewer will focus on are your skills..if you like gather 20 certs. If you can't cook up to standard, you're as good as a dish washer..

Actually, I didn't create this thread for this kind of arguments but to share the love and beauty of arts in the culinary world which of course is way way beyond what I've been posting ..
Thanks 😊

cedricksly:
this is the BEST Way to actually learn catering, leave all those culinary school alone, whenever you choose to go to a culinary school it would just be for certification only..... My uncle was employed as a kitchen assistant in a Luxury cruise ship like 40yeard ago, man rose to become a head chef in the cruise line, to becoming A 3-star Michelin chef... If I tell you places he has worked and dignitaries around the world he has catered for u will be Suprised.. Catering is first hands on before certification.

JetApartment:
Oga, Your apprenticeship doesn't qualify you to be calling yourself a Chef, else our grannies with good culinary skills will also say they are Chefs...to be a Chef you MUST pass through a culinary school, graduate and be awarded your Certificate or Degree, period.

dailyflavour:
Are you saying that someone went to catering school for a few months can do better than I, with over 6 years of industrial kitchen experience??
The busy hours , rush, a lar cad, multiple shifts, improvising. Lol 😆.
I'm not against catering sch or saying it ain't worth it, but I can categorically tell that, there's nothing that is thought in catering school that I don't know..
And, also there are many things I know and can do that catering school students may not know ..
Don't forget those certs can be bought and takes, but you can't fake real skills..
I know many head chefs here in Lagos that stated from kitchen stewards.. some only get the catering school cert cos they feel it's necessary, which of course it is,
This work is more of practical. If you go for an interview as a chef/cook ... The main part the interviewer will focus on are your skills..if you like gather 20 certs. If you can't cook up to standard, you're as good as a dish washer..

Actually, I didn't create this thread for this kind of arguments but to share the love and beauty of arts in the culinary world which of course is way way beyond what I've been posting ..
Thanks 😊

SirJerrie:
A chef is a culinary professional who demonstrates mastery in cooking, kitchen operations, and food presentation...regardless of formal education... there's no where it's stated that if you're not "certified", you're not a chef!

The title is earned through proven skill, leadership, and consistent performance in a professional kitchen... just like the OP

dailyflavour:
Ahh I'm Lagos base

dailyflavour:
Good day ladies and gentlemen,
I Welcome you all to my kitchen gallery

dailyflavour:
Good day ladies and gentlemen,
I Welcome you all to my kitchen gallery.




😳
Wow .
Never in my widest imagination did I think my post knew would get to front page 🤗🤗..
Hallelujah

dailyflavour:
Are you saying that someone went to catering school for a few months can do better than I, with over 6 years of industrial kitchen experience??
The busy hours , rush, a lar cad, multiple shifts, improvising. Lol 😆.
I'm not against catering sch or saying it ain't worth it, but I can categorically tell that, there's nothing that is thought in catering school that I don't know..
And, also there are many things I know and can do that catering school students may not know ..
Don't forget those certs can be bought and takes, but you can't fake real skills..
I know many head chefs here in Lagos that stated from kitchen stewards.. some only get the catering school cert cos they feel it's necessary, which of course it is,
This work is more of practical. If you go for an interview as a chef/cook ... The main part the interviewer will focus on are your skills..if you like gather 20 certs. If you can't cook up to standard, you're as good as a dish washer..

Actually, I didn't create this thread for this kind of arguments but to share the love and beauty of arts in the culinary world which of course is way way beyond what I've been posting ..
Thanks 😊

JetApartment:
I think you lack comprehension, I never said you lack experience or never worked as an apprentice, are you expecting to just apply for the position of a Chef in a standard hotel without a formal culinary education and expect them to just employ you? Firstly, you have to apply before you will be called to prove yourself in the kitchen and not the other way round. Even after employment if you end up meeting a more qualified and experienced chef in that kitchen you will work under that person as a cook.

It's just like saying someone that learned how to make traditional medicine should go about calling himself a doctor or a mechanic with no formal education going about calling himself an engineer.

I think I know why this is so difficult for you to understand... evidently, education is not scam after all.

Btw, instead of coming online to be dragging the Chef name without any culinary education, just enroll into one culinary school and save yourself the drama...your savings after working in a 5 star hotel for 6 years should be enough to cover your tuition.



What is this one saying? Oya walk into any standard hotel and tell them with your mouth or write it in a piece of paper that you are a Chef because you worked as an apprentice and see if they will call you for an interview while ignoring those that stated in their CV that they attended a culinary school...you won't even get a chance to prove yourself during interview in the kitchen. You guys are just irredeemable.

clockwisereport:
You are doing well. Do not be discouraged by negative comments here. Focus on the skill first. When you see money, you can go to catering school just to get the certificate since we love to brandish certificates. This is what great chefs like Chef Fregz did. He is a graduate of Le Cordon Bleu

dailyflavour:
Good day ladies and gentlemen,
I Welcome you all to my kitchen gallery.




😳
Wow .
Never in my widest imagination did I think my post knew would get to front page 🤗🤗..
Hallelujah

Sellfish:
Good looking food...I hope they taste as good as they look ... No be to use 10 Maggi cook one Spaghetti o

Because I don see shege for all dis "posh" Abuja Restaurants

Like this now, I am still farting uncontrollably due to the beautiful concoctions from a Popular Abuja food vendor...I dey pray make shit come but e no gree come

dailyflavour:
Good day ladies and gentlemen,
I Welcome you all to my kitchen gallery

Tzar:
If you are a woman, you have passed one of five major criteria for a good wife!

JetApartment:
What is this one saying? Oya walk into any standard hotel and tell them with your mouth or write it in a piece of paper that you are a Chef because you worked as an apprentice and see if they will call you for an interview while ignoring those that stated in their CV that they attended a culinary school...you won't even get a chance to prove yourself during interview in the kitchen. You guys are just irredeemable.

dailyflavour:
Are you saying that someone went to catering school for a few months can do better than I, with over 6 years of industrial kitchen experience??
The busy hours , rush, a lar cad, multiple shifts, improvising. Lol 😆.
I'm not against catering sch or saying it ain't worth it, but I can categorically tell that, there's nothing that is thought in catering school that I don't know..
And, also there are many things I know and can do that catering school students may not know ..
Don't forget those certs can be bought and fakes, but you can't fake real skills..
I know many head chefs here in Lagos that stated from kitchen stewards.. some only get the catering school cert cos they feel it's necessary, which of course it is,
This work is more of practical. If you go for an interview as a chef/cook ... The main part the interviewer will focus on are your skills..if you like gather 20 certs. If you can't cook up to standard, you're as good as a dish washer..

Actually, I didn't create this thread for this kind of arguments but to share the love and beauty of arts in the culinary world which of course is way way beyond what I've been posting ..
Thanks 😊

dailyflavour:
Lol,
That both have their days..
One goes well with farouz, the other goes well with youghurt

iamL:
You should learn to ignore people that have nothing to offer in life hence their bitterness.

One of the things that helped me to excell in my profession was same as yours, I already had the experience before I went for certification. I just dey give them back to back, there was no one that doesn't want me on their team even though am a female in a male dominated profession.
Keep up the good work.