Growing up in a home filled with the savory aromas of my parents' cooking was an unrivalled experience that shaped my entire life. From a young age, I was surrounded by the warmth and love that came with each meal they prepared. This nurturing environment not only honed my culinary skills but also deepened my appreciation for the care and methodical intent behind every dish.
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Growing up with parents who loved cooking naturally developed my culinary skills and appreciation for the effort involved. Though I pursued formal education in accounting and worked in corporate settings for a few years, my passion for cooking led me to start a food business. With support from friends and family, I began cooking and delivering meals from my small apartment kitchen.
The quality of my food quickly gained attention, transforming my venture into a successful business with eight employees and allowing me to pursue formal chef training in 2019.
I discovered that being a chef involves more than just preparing tasty food; it requires understanding the entire chain of influences on a dish. Reflecting on experiences like selecting herbs for my dad's palm nut soup, I realized that each element of a dish is important. This inspired me to communicate the unspoken poetry between ingredients and the environment in my culinary practice, leading to the name "The Culinary Poet."
I aim to showcase the value of Ghanaian and African cuisine by highlighting underappreciated crops and reducing dependence on imported foods. Culinary education is also vital, and the Ghana Food Movement's hub in Accra aims to unite food actors and educate people about our food system. This initiative is a great opportunity to build a knowledge base in gastronomic sciences and shape a tailored local curriculum.
I create personalized dining experiences at home with bespoke menus featuring Ghanaian, African, and continental cuisine.
I offer hands-on classes for all skill levels, teaching participants to prepare traditional Ghanaian, African, and continental dishes.
I provide full-service catering for events, offering unique menus inspired by Ghanaian, African, and continental flavors.
I offer consulting services for restaurants to incorporate or enhance Ghanaian, African, and continental dishes in their menus.
I provide food styling and photography services, ensuring each dish is presented beautifully for brands, publications, and individuals.
I specialize in developing innovative menus and recipes that highlight Ghanaian, African, and continental cuisine.
As part of a corporate retreat, individuals were taken through the process of making local medicinal bitters using the bark, roots, and leaves.
The local palm spirit (locally called akpeteshie) was used as the alcohol of choice. Stories were told of how the sweet sap from palm trees is processed into akpeteshie, the cultural significance and how it relates to food and food traditions
A dinner experience that happens every year with a focus on local and indigenous crops and foods. whenever people migrate from rural to urban areas, they often don't have access to the foods they grew up on.
This leads to adopting whatever is accessible and this in the long run leads to a long list of forgotten foods. Tropical bliss seeks to demonstrate the potential of local Ghanaian food by utilizing the numerous nutrient-rich foods in our food system.
As part of developing recipes using local and indigenous ingredients, artisanal breads were made using grains like millet. Other ingredients include Agusi, prekese and dawadawa.
Growing up in Ghana gave me many experiences with food that eventually developed a love for food and culinary arts. Often, I questioned in awe how certain fruits and food combinations came to be. With an existing passion for food and cooking,
I further received formal training to become a chef. I joined the Ghana Food movement to help build a better food system. Through various programs, a deliberate attempt is made to elevate Ghanaian cuisine and build a thriving food system. One of my interests is to promote neglected and underutilized crops and also develop an improved curriculum for culinary education in Ghana. Ultimately, a better food educational system in Ghana and Africa at large.
In line with this goal, I have been successfully offered admission to study gastronomic sciences and cultures at the University of Gastronomic Sciences in Italy, on a scholarship.
While the scholarship generously covers my tuition fees, I am seeking additional financial assistance to cover my living expenses and flight tickets. The cost of living in Italy is substantial, and covering these expenses is beyond my current financial means. I am reaching out to you with the hope that you might be able to assist me with a donation or connect me with resources that can help
Accra Ghana