Professional Chefs in the country have identified a collaborative partnership with Nigerian farmers as one of the vital solutions to assessing natural ingredients for their cooking rather than depending on imported materials.

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    Speaking at the 2023 Chefs Beyond Borders’ event organised by the ChefsConsultNg, in commemoration of this year’s National Chefs Day celebrated every October 20, Communication Manager at the ChefsConsultNg, Fola Ajibola, emphasised that there is need for partnership with local farmers in ensuring farm food items are readily available for chefs’ needs.

    Speaking on the theme: ‘creating Sustainable Nigerian Cuisine’, Ajibola said that the event was part of efforts to promote the next generation of young culinary minds and promoting gardening and sustainable cooking as a lifestyle.

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 “It is observed that there is still a gap between the availability of local farmers and restaurant needs, therefore, restaurant owners need to start the cultivation of their own spices for their kitchens. Also, it is important Chefs prioritise healthy cooking while they also use their platforms to preach the gospel of natural and healthy living,” she said.

On her part, Founder, ChefsConsultNg, Oluwasubomi Olokundun, believed that Nigeria would be the global food destination, noting that her company is committed to the call for sustainability, hence, she called on all restaurant owners to be more indigenous.

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Also, Founder of Thistleberry Foodco, Detoun Abbi-Olaniyan, called on chefs to stop the dependency on imported ingredients, emphasised that farm-to-table dining is too essential as it is the best way to protect customers from unforeseen food poisoning, cutting business cost and contributing more to the country’s economy through the support of Nigerian made products.