Meet Ayotola Olaleye FUTA Chef P

Ayotola Olaleye, The FUTA Alumnus that Cooks Delicious Jollof Rice and He's Making a Business out of It. 

He is fondly called Chef P in and around the Federal University of Technology Akure FUTA. Recently his Jollof Rice was adjudged the best among the 18 participants that took part in the Nestle Maggi Cooking Competition on Wednesday July 5,2023 and he won a cash gift for his dexterity in the art of cooking fine Jollof Rice. 

However there is more to Chef P than Jollof Rice. Read about  his art and  vision of   creating exceptional culinary experiences by combining expertise in sourcing sustainable ingredients with innovative techniques. 

His FUTA Connection : 

I am Olaleye Ayotola, also known as Chef P, a recent graduate (2021) in Animal Production and Health. Passionate about cooking, I aim to create exceptional culinary experiences by combining my expertise in sourcing sustainable ingredients with innovative techniques. With each dish, I strive to ignite the senses, transport individuals, and leave a lasting impression.

Winning the Nestle Jollof Rice Competition:

It was a great one, I went for a delivery a day before that day so when I came back to restaurant one of my guys Onome called me that I needed to register for a  competition,  Maggi Jollof , which will be happening in front of FUTA SUB. 

And even before that day I've been trying to get on their competition for a long time so I said to myself you can do this but not by yourself but with God. 

On the D day I went to my restaurant which is located at FUTA Aluta Market to cook for the day so that I can go register for the competition. I registered for the competition and I was selected to participate in the competition.

 There were  6 teams to compete in with  persons  per team, on my team were  Ayomituntun and Rejoice, when we got to our own cooking station someone suggested we prayed which we did, we discussed on what to cook first and we came to conclusion to cook Peppered stir fry Jollof rice with Peppered goat meat. 

To the glory of God we worked together as a team and delivered a great dish. The judges  Chef Ude, Chef Tolu and Chef Moses came to our stand to have a taste and judge our dish. Few minutes later, they asked all participants to file out  for the results announcement, they called the third place winner it wasn't my team, the second place winner wasn't my team too , I was like oh on God before they called the winner they really teased us and finally they announced my team as the winner. I was very happy, I  give thanks to God and my team for that.

Motivation : 

From a young age, my passion for cooking has burned brightly within me, illuminating my path and shaping my aspirations.

 As the years unfolded, it became increasingly clear that my love for culinary arts was more than just a hobby—it was a calling.

 In the year 2015, a significant milestone awaited me as I gained admission to FUTA. This pivotal moment allowed me to delve deeper into my culinary journey, igniting my imagination and pushing the boundaries of my culinary skills.

 Food, to me, transcends all barriers it speaks a universal language that knows no bounds of race, wealth, or social status.

 It is a source of joy, bringing people together in moments of pure delight and connection. Furthermore, my academic pursuit in Animal Production and Health seamlessly aligns with my culinary passion. Through my studies, I have gained valuable insights into the intricacies of food production, understanding the importance of quality ingredients and sustainable practices.

 This knowledge has allowed me to approach cooking not only as an art form but also as a means to promote a harmonious relationship between humans and the environment.

Any drawback :

Not at all, in fact Animal Production and Health is in line with cooking that is both feed people. One of my goal is to have a big farm both crop and livestock with a   restaurant. And at the restaurant  we'll be using our farm products ,  fresh and healthy , to cook for our  patrons .

Starting Point

I started cooking during my undergraduate days when I do majorly home deliveries and also had a BBQ stand  then, that was in my 300 level.

 Staying Power : 

The staying power that has propelled me forward in the culinary business can be attributed to a lot  of factors. At the very core of it all lies an unyielding passion for cooking—an enduring flame that continues to burn brightly within me, even during the most challenging times. 

I am also immensely grateful for the unwavering support and encouragement from the people who surround me. Be it my family, friends, or mentors, their belief in my abilities and their continuous support have played a pivotal role in my journey. Their unwavering faith has bolstered my determination and provided the emotional and practical support necessary to overcome obstacles along the way.

In addition, I attribute my staying power to a constant quest for growth and improvement. The culinary world is ever-evolving, with new flavors, techniques, and trends emerging constantly. To stay relevant and maintain a competitive edge, I have dedicated myself to continuous learning and exploration. Whether through attending workshops, honing my skills through experimentation, or staying up-to-date with industry trends, I am committed to staying at the forefront of the culinary landscape. 

Other Interests :

I'm a stylist, Catfish farmer,  majorly into hatching, I breed dogs, I supply eggs and a little of data analysis.

Advice : 

What I say is that the nation can't develop on it's own without the help of the youth. 

However to be relevant in the scheme of things , one must have one or two skills.

If you do , you can survive in any environment ,  and with that you can also  be an  employer of labour which will also help the nation to reduce unemployment.

MySchoolNews reporting.