Blessing Bashorun is a culinary entrepreneur, certified nutritionist, food safety professional, and educator whose work reflects a powerful understanding of what the modern hospitality industry demands. Her career is defined by excellence, professional standards, innovation, and continuous development. As the Founder and CEO of Cabbilicious Foods and Cabbilicious Culinary School (CCS), she has built a career around transforming culinary expertise into a platform for business growth, professional development, and economic empowerment.

Her journey is distinguished not simply by her achievements in the kitchen, but by her broader vision for the culinary and hospitality sector. Through entrepreneurship, education, and advocacy, Blessing is contributing to a more professional, safety conscious, and globally competitive food industry while championing the potential of African cuisine and talent.

Her multidisciplinary academic background has played an important role in shaping this vision. She holds a PhD in Humanities from Prowess University, Delaware, USA, alongside a Bachelor of Science in Environmental Science and Resource Management and a Diploma in Food and Nutrition. Her commitment to professional excellence extends beyond formal education, with specialized training that includes the Highfield Level 3 Award in Food Safety for Catering from the London Professional Training Centre in the United Kingdom and the Advanced Event Management Programme from Lagos Business School.

This combination of culinary knowledge, nutrition, environmental awareness, food safety, and event management gives Blessing a distinctive perspective on the hospitality industry. Rather than viewing catering as simply the preparation and presentation of food, she approaches it as a professional discipline where every detail contributes to the quality and success of the overall experience.

Through Cabbilicious Foods, that philosophy has translated into a growing professional catering enterprise serving corporate organizations, government institutions, development organizations, financial institutions, private clients, and high profile events. The company provides premium African, Continental, and Oriental cuisine alongside luxury event catering, industrial and corporate catering, executive dining, nutrition consultancy, and hospitality training.

At the heart of her work is a commitment to professionalizing the culinary industry. Blessing understands that exceptional food alone is not enough to build a sustainable hospitality business. Behind every successful culinary operation are systems that ensure consistency, efficiency, safety, and quality. Her expertise spans these critical areas, positioning her as a multifaceted professional capable of connecting culinary creativity with the operational discipline required to build enduring businesses.

Her influence extends even further through Cabbilicious Culinary School, where she trains and mentors aspiring chefs, food entrepreneurs, and hospitality professionals across a curriculum built around culinary arts, food costing, menu engineering, food safety, kitchen operations, and the business side of running a hospitality operation.

For Blessing, education is a business discipline as much as a technical one. Preparing culinary professionals to compete in an increasingly global marketplace means equipping them with operational and financial literacy alongside kitchen skill, an emphasis that reflects her belief that African culinary talent deserves the training and structure required to operate at international standards.

This same discipline extends into her advocacy for entrepreneurship and women in business, an extension of the belief that runs through all of her work, that structure and skill are what turn talent into a sustainable career.

Food safety and nutrition remain central to this vision. With her background as a certified nutritionist and food safety professional, Blessing advocates for responsible food preparation, consistent quality standards, and healthier menu development, an approach that protects consumers as much as it elevates the dining experience.

Her leadership has been recognised accordingly. In 2024 alone she was named recipient of the African Women Achiever Award and the Global Entrepreneurship Festival Award for Sustainable Business of the Year, in addition to the GAH International Women’s Day Culinary Excellence Award, a fellowship with the Global Institute of Leadership and Governance in South Africa, and an ambassador role with the West African Youth Council.

More significant than the accolades is the philosophy behind the work, a determination to raise standards while building pathways for others to succeed. Blessing Bashorun’s story is one of purposeful leadership, using food as a platform for excellence, education as a vehicle for empowerment, and entrepreneurship as a force for sustainable impact, demonstrated daily through Cabbilicious Foods and Cabbilicious Culinary School.