Cooking Through Chaos, Dreaming Through Doubt.
Chef Adeyz
Hello Triple E readers, welcome to another read of the The FoodProv Series.
Introduction
There is a strong philosophy I profess always and at the end of this read, you will come to know why. My philosophy goes thus – through chaos, doubt and dreams, what matters the most is a preparedness of what is to come, and which is why we must find a sense of grounding and control amidst life's uncertainties and troubles. We must be dogged and resilient. No matter what comes our way, shortcuts should never be an option because it never last. The results we achieve going through gimmicks and shortcuts will fade away in no time.
Now that my philosophy is out, let’s get into my story.
Explore, Experience & Enjoy!
Growing up in the Bariga area of Lagos, cooking days were not days I looked forward to.
Such days saw me less in control of my time as I would have to abandon playgroup friends, street football and movies just to help my mum. Then add my mum breathing down my neck, ordering my every step in the kitchen. Control of my time and actions took further hit – a situation I did not like to be in.
For me, cooking has always been an activity where I want to be in full control; from adding the exact quantity of pepper I want to pouring in cooking oil even if it is in excess.
On the flipside, this is how I probably wished life worked as well. We all however know well that life always has its own plans, leaving us to win or lose/ to give up or not to give up. And as it is said “Na who give up…”
Kindly introduce yourself.
My name is Adewumi Moses Oluwafisayo known as Chef Adeyz; a Nigerian. I am a Chef, Pâtissier, Mixologist, Culinary Instructor and a Food Photographer. I own and run Travers Restaurant.
@chef_adeyz
S.E: Where are you based currently and what have you observed in your location?
Chef Adeyz: I am based in Gbagada Phase 2. I think the most interesting one is the way people eat and communicate. Eating is a way of life. Do I live to eat rather than eat to live? I do the both. I prefer the words ‘dine’ and ‘dining’ to ‘eat’ and ‘eating’. The first two words have character – they describe what is in my mind when I go to the table or anticipate doing so. The verb ‘dine’ means good food and good wine and good companions and good talk and good health.
S.E: Can you tell us 3 facts about you outside the culinary space?
I love watching & playing football.
I love travelling.
I love involving in anything that has the potential for greatness.
S.E: Walk us through your journey, you being a Chef, a Pâtissier, a Mixologist, and a Food Photographer – when did it all start?
Chef Adeyz: WOAH! It's almost a decade. My background in cookery is plain, old-fashioned Nigerian style. My ABC's of cookery was much closer to that than the luxury dishes that appear on the restaurant's dinner menus.
My first teacher, the chief culinary influence on my life is my mother Motunrayo Adewumi. If I have forgotten details of those period of kitchen schooling, I can never forget my love for, or my debt to my mother. She opened my eyes to food. Growing up, except for our one room apartment and the kitchen, I never knew there was any other room.
My mum cooked for a lot of church meetings and catered for it all from her home kitchen. I watched her make about forty to sixty dishes…I can't recall how many now, and my job was to help her. My real job, at least in the beginning, was doing the lifting and mixing and a lot of tasting, too.
My mum's kitchen was a kind of church, marketplace and workshop all rolled up into one room. She was the taste maker of our neighbourhood. Simmering an honest sauce or soup all day long, with the aromas filling our house, was not work for her but pleasure. She used to want me to make things right in the kitchen. I inherited the drive and robotic courage from her but I wanted more.
Back then, I watched a lot of events on TV and I saw people who cooked for big events and dignitaries. This got me thinking, “If only my mum had the chance of cooking for just one of these events, maybe we would live a much better life.” I was tired of staying at our one room apartment.
It was thus from my mother and this mindset that I decided to take cookery as a path.
The real journey started after I dropped out of Ekiti State University. My early training under my mum was so intense that I eventually bowed to the pressures of schooling, wanting to run as far as I could, but God always has a plan. Since school didn’t work out, I had to use what I had. I told my mum that I was going to start making Nigerian pastries and that she should help me in the kitchen. When we were done, I would go and hawk them at Tejuosho Yaba Market Phase 2. I started roughly, in chaos, with a sum of ₦50,000. The experience often made me weep because I had not completely healed from my sudden exit from school.
Many times however, I wanted to quit but there was this drive in me to do great things in the cooking industry. I believed and still believe that whatever will last takes time to be built. This was the reason I searched for knowledge to learn all that it takes for me to be a complete chef.
From my early trainings under my mum, working as an apprentice with Reholgadol foods (Continental dishes, canapes, finger foods & cocktails), to braving the rigours of the trainings I have received as a pastry chef and the role of head chef at D’Lord’s Chills & Grills Mende, Maryland, and other trainings I've committed myself to... It has been a journey! I know where I'm heading to and I know I must be committed to get there.
S.E: Why the culinary world? Would you choose this space in another lifetime?
Chef Adeyz: I grew up in an environment where I was my mum assistant. Though I had other things I went into before but food still won and I had to choose it! If I have a choice between food & filmmaking I will choose filmmaking.
S.E: Reflecting on your journey so far, who would you say has inspired your journey in the culinary world?
Chef Adeyz: There are a whole lot of people. In Nigeria it is Chef Stone, the founder of Red Dish Chronicles. In the States, Chef Irvine’s Shows (Restaurant: Impossible) have inspired me and last but in no way the least is Gordon Ramsay.
S.E: What does it mean to be a Chef, a Pâtissier, a Mixologist, and a Food Photographer?
Chef Adeyz: A Chef is a cook given to years of training and then goes afterwards to brave the rigours of the trainings they have received. A trained chef prefers cooking and dining to most other human activities.
A Pâtissier is one who is skillful in the art of baking.
A Mixologist is one who is skillful at mixing cocktails and other drinks.
A Food Photographer is a visual creative/food stylist, who takes on the task of preparing the food at the stage of creating the photographs that are appealing to the eyes in menus, advert, magazines and cookbooks.
Zanzibar Pilau is a common rice pilaf dish eaten throughout East Africa tracing its roots to the Middle East. In fact, both the words Pilau and Pilaf are related to the original Persian word for a rice dish Polow. I took the images in a collaboration with Chef Timi an African culinary arts instructor in my time at Long Spoon Kitchen.
S.E: What would you say defines you as a chef, a mixologist, a food photographer and a pâtissier?
Chef Adeyz: My culinary philosophy – Make it right, or don't make it – is a philosophy that emphasizes attention to detail, high standards, and a commitment to quality, reflecting my dedication to traditional Nigeria cuisine & continental cuisine. “No shortcuts allowed " represents the mantra for my brand, Travers Restaurant. There are no shortcuts to good cookery. I've gone through the process and I'm still going through the process and I won't stop going through the process. This is what defines me – the labour and sacrifice.
Chef Adeyz: About my restaurant – Travers Restaurant
Travers is not just a random pick it's a movement for me. It has a deep meaning about my journey. The name "Travers" is from the verb "Traverse"; it's a word used for any crossing, but it often is used when implying the crossing will be difficult. It's a movement of a horse. A horse will need to train its muscles to allow it achieve the movement correctly, so the rider cannot expect overnight success. I think about how long it takes to learn a new exercise that requires one to use muscles that have previously not been worked. It takes time. This is my mantra: Whatever will last takes time to be built.
One will always cross a path to go through to the side of another path. Resilience is built when everything feels like it's going wrong when challenges stack up, and it would be easier to quit that's when purpose matters most.
Travers was birthed when I dropped out of the University of Ekiti. Crossing this bridge was a very difficult one but God knows best. God comforted with words that I had to run with and I had to be stronger than anything I was going through back then.
It was after I left university it all started. There is a quote that says “we have all the tools we ever need to be successful". In my early days I had only my mum’s charcoal oven, I converted it to a gas oven. I would then make mince pie, sausage roll, doughnut to hawk them at Tejuosho, Yaba market. I started making food alongside to people when they ordered also. I sold to banks, offices, local governments, insurance companies until when things went upside down for me and all my 9 workers abandoned me. I wanted to quit 2022 because I had no headlight I felt like I was just still going back to sell because I wanted to feed myself. I didn't believe I could still go through something tougher compared to dropping out of school. My family was depending on me at the time.
Consistency was hard for me, to be honest. I couldn't do everything alone. I thought of quitting but I kept on going building my skills with intentionality. I used those tough periods to learn a lot.
In 2023, I met Fari Elysian then I started to believe again that it's not ended for me yet. The journey is still far and I'm nowhere near done yet. @traversrestaurant
S.E: Recipes you created (signature dishes and the backstory of their creation).
Chef Adeyz: Recipes I created
BBQ Bliss; The Grill Master's secret. I didn't set out to build this recipe, at least not at first. But when I got the job role of the Head Chef in Maryland, I found out more about me. I found clarity in an unexpected situation that unfolded right before me. Let's say I had been thinking of making a distinct difference for a very long time.
In 2023, December 16th, I got a job proposal to work as a Mixologist in a new lounge at Mende, Maryland. The day I went for the interview, I remember sitting there thinking, ‘what am I going to do here?’ I was a bit nervous but I had to summon courage. After a long rapport with the owner and manager, they wanted to try me out in the kitchen because they felt I had the experience.
In a moment there was a switch and I was told to make a list of what I can prepare. In the blink of an eye they gave me money to get what I needed in the nearest supermarket called Oasis supermarket. The only thing ringing out loud in my mind was one of Chef Irvine's quote on the Restaurant: Impossible Show on Real time TV, "In the kitchen I've got to be confident and not nervous”. Though I didn't have a fully formed idea of how the recipe would turn out but I recall that it was an opportunity for me to do something I had always committed myself to doing. Before this opportunity, I had been working on this recipe but everything clicked that day. I blended all my spices & herbs together in an industrial blender and prepared my catfish served with pure coconut milk sauce. It was a priceless moment for me after serving. That recipe became my trade mark signature dish. I went on to create 2 more recipes afterwards.
S.E: Is there a recipe you would say is your creation even if its originated from another culture?
Chef Adeyz: Yes!
Pure coconut milk sauce. My signature
Maryland Chicken salad. Created this in my time as the Head Chef at D’Lord’s Chills & Grills Mende, Maryland.
My signature Tomato puree
Chicken in my signature Garlic sauce.
S.E: What's that kitchen ingredients or spice that speaks for you?
Chef Adeyz: Generous amount of garlic to building flavors in my dish with Rosemary, honey & red wine vinegar.
S.E: What cooking technique would you say is traditional and you have evolved to make it yours?
Chef Adeyz: Modern techniques include sous vide, which uses precise temperature control in a water bath, Brine technique to prepare my poultry before grilling then on open fire.
S.E: How has your plating journey evolved over the years?
Chef Adeyz: One thing that has always helped me is that my next plating must be better than my last. This keeps me on my toes. As a chef, I also know that people eat first with their eyes so if I don't pay attention to food presentations I'm starting myself off on the wrong foot.
S.E: What is a technique that is unique to you?
Chef Adeyz: I have a special one which I don't want to disclose for now but that aside, my cutting techniques and plating techniques are unique to me.
S.E: Describe your love for your profession with a song, a podcast, or a movie title.
Chef Adeyz: Hunger, it's a movie every chef should watch. I'm really hungry for more.
S.E: What books and shows have shaped your journey so far?
Chef Adeyz
The Great Big Barbecue Cookbook by Christine France
Food Studies A Hands - on Guide by Willa Zhen
Food Styling & Photography for Dummies by Alison Parks - Whitfield
Survival 101 Food Storage by Rory Anderson
The Food Book by Saraf, Subah
Streetfoodznaija season 5.
S.E: People you would love to thank that have shaped you in this culinary space and you as a person.
Chef Adeyz: Chef Stone, Chef Belle, T. Williams, Chef Cupid, Chef Irvine and Chef Bobby Flay.
S.E: Give a shout out to that individual or people or client that have really influenced your culinary journey?
Chef Adeyz: First, Fari Elysian has been a big supporter. She believes in my dreams and wants me to do well. I love her big time. Second is Miss Victoria, who was the first person to support me with 50k in the beginning of my food business. She felt that passion in me for food. My centre’s Pastor in church also inspires me and Omotayo, a great friend of mine, is always rooting for me.
S.E: Would you say the introduction of AI has shaped the culinary space more? How much has it helped you as a professional in the culinary space?
Chef Adeyz: Yes! Well it has helped me build my dream restaurant and also in the planning and organising written structure to put in place.
S.E: The first ever drink you mixed and first ever food you ever photographed? Kindly share images and the idea or inspiration behind them.
Chef Adeyz: The first drink I mixed was Ginger beer and the first food I photographed was braided bread. I don't have the first drink but I have the first food I photographed.
I recall that after I came across chef Cupid on Instagram I was always on his page watching everything he did. I observed that he made his dish and created his content by himself. I loved that but I couldn't do it. I had to dive into food photography. I was patient to learn and begin my self-mastery journey. After months of training I just woke up all of sudden to create this. I had no iPhone, light, cameras, diffuser or back drops. All I did was borrow an iPhone after making the bread went to my backyard and I used the natural light to take this image. I really loved the results. And then Boom! I became hungrier.
S.E: If you were to mix a drink for an agitated person, what would be the combination and what would you name it? (You can choose the scenario)
Chef Adeyz: For an agitated person, it's generally not recommended to mix them an alcoholic drink. Alcohol can worsen agitation and anxiety in some individuals, and it's best to focus on calming technique or seeking professional help. If I want to offer a drink, I would consider a green tea cocktail mixed with any sweet fruit. Green tea is very good for the body when it comes to relaxation from stress. Green tea shot.
S.E: How would you say being a mixologist has impacted your lifestyle?
Chef Adeyz: It has presented both positive and challenging aspects. It has lead me to a demanding schedule, potential physical strain, and social adjustments, while also offering creative fulfillment, social interaction, and a unique perspective on nightlife.
S.E: What's a native meal you enjoy?
Chef Adeyz: Pounded yam with Okro soup and Titus fish.
S.E: What does food mean to you?
Chef Adeyz: Food is a way of life. I live to eat, and I eat to live. In the words of George Bernard Shaw, "There is no love sincerer than the love of food".
S.E: What does it truly mean to be a private chef?
Chef Adeyz: A private chef is a live-in chef. The role covers a wide range of responsibilities including buying groceries, food ingredients, food preparations, cooking and making menu choices for clients.
S.E: What is a chef culture people misinterpret and you would love to enlighten them on?
Chef Adeyz: People think that chefs have a certain lifestyle but this is not true. There is just one, the same routine and no breaks.
S.E: Based on your preference, recommend dining places people should experience both here in Nigeria and away from Nigeria and what menu they should explore. This is not an endorsement, more like a recommendation.
Chef Adeyz: In Nigeria, Truck Central by Chefstoneofficial at Wuse, Abuja (@truckcentralng). Order for the ramen noodles at Barbito Truck( @barbiotruck) or order some smokey Jollof rice with tiger prawns at the Gourmet kitchen food truck you would love it!
In London, I think Truffle bugger (@trufflelondon). It's very classic.
In New York, Gordon Ramsay Restaurant. I would love anyone to just order the Signature Wellington you would love it!
S.E: How should people contact you for the services you render and how open are you to travel?
Chef Adeyz: Through my email chefadeyzallrecipes@gmail.com or my contact 07039098199. I'm very open to travelling if the right opportunities come. I've been preparing myself for such moments.
S.E: How would you describe the journey so far?
Chef Adeyz: It's been tough and challenging. In the year 2023, I almost gave up but I had a big milestone achievement that revived hope in me. I had the privilege to cook for Fari Elysian, a Russian, who is a Nigerian-based Nollywood actress and this changed the game for me. I got goosebumps when I met her. The only thing I was however thinking was, “if they don’t my food I'm not coming back here again”. This kept me praying from the food preparation until I got to her apartment. God did it! I was grateful to God. She has helped a great deal in creating awareness for my brand. I had the privilege to meet Mofe Duncan, a global Nollywood actor & director through Fari Elysian and he gave beautiful reviews of my food. All thanks to God. Look! The dream is still alive and thriving!
Editor: @wordassistwithjules
People Mentioned-IG Handles
Fari Elysian: @farielysian
Mofe Duncan: @mofeduncan
Chef Stone: @chefstoneofficial
Chef Belle: @chefbelle
T. Williams: @tekenawilliams
Chef Cupid: @chefcupid
Chef Irvine: @chefirvine
Chef Bobby Flay: @bobbyflay
Chef Timi : @chef_timii
Thank you for reading!