By Ebunoluwa Sessou

Ifeoluwa Anani JP is the CEO of the Careplus Global Services Limited. Her Careplus Caterers is a premium catering service provider, established 2010. She holds an OND in Catering and is a Certified Administrator. Over the years, she has undergone several training programs in the culinary industry, including the prestigious Hilda Baci Culinary Training (2024).With her exceptional culinary experiences that blend taste, quality, and professional service, turning every event into a memorable celebration, Ifeoluwa hopes to become one of Nigeria’s leading names in bespoke event catering through innovation, quality service, and a dedicated workforce.

Tell me your favourite part of being a leader and your most challenging aspect of your current position as a chef.

As a leader, my favourite part is the opportunity to inspire and develop my team. Watching them grow in their roles and gain new skills reinforces my passion for what we do at Careplus Caterers. I take great pride in mentoring my team, fostering their creativity, and driving our shared mission of providing exceptional culinary experiences.

The most challenging aspect of my position as a chef is managing the high expectations that come with premium catering services. Balancing multiple events, ensuring quality, and maintaining a positive environment can be stressful, especially during peak times. However, I view these challenges as opportunities to improve my leadership and problem-solving skills.

Describe to me your method of convincing others to see things your way. How do you motivate your team, even on the most stressful days?

To persuade others, I focus on clear communication and backing my ideas with data or past successes. I actively listen to my team’s feedback and concerns, which help me, tailor my arguments to align with their perspectives.

On stressful days, I motivate my team by fostering a supportive atmosphere and emphasizing teamwork. I encourage open communication and remind everyone of our shared goals. We celebrate small wins to maintain morale, and I always make time to acknowledge individual contributions.

What was your greatest cost-cutting measurement you accomplished at your previous employer? How do you like to be recognized for your accomplishments?

At my previous employer, I implemented a streamlined inventory system that significantly reduced waste, thereby cutting overall food costs by about 20 percent. This was achieved by analyzing usage patterns and aligning purchases accordingly.

I appreciate recognition through constructive feedback or team acknowledgement rather than formal awards. A simple thank-you from colleagues or the satisfaction of seeing our achievements as a team is the most rewarding.

Tell me one valuable kitchen-related skill that you are currently working on….

Currently, I am honing my skills in food plating and presentation techniques. I believe that visual appeal is crucial in catering, and I’m committed to enhancing how our dishes are presented to elevate the overall dining experience.

When you suffer a setback in the kitchen, how does that emotionally affect you and your work, especially in the face of inflation?

Setbacks can be emotionally taxing, but I view them as learning moments. The pressure of inflation can make it feel more daunting, but I strive to maintain a positive mindset. I focus on problem-solving rather than dwelling on the issue, taking action that ensures it doesn’t happen again while supporting my team through the challenges.

Being a chef requires a strong commitment to the restaurant’s hours. Would you be willing to work over 48 hours without stopping?
In this industry, I understand that long hours are sometimes necessary. While I strive for a work-life balance, I am committed to ensuring our events run smoothly and can work beyond 48 hours when the situation demands it, as service excellence is my priority.

And how would you describe your personality?

I would describe my personality as passionate, collaborative, and detail-oriented. I thrive in a dynamic environment, adapt well to challenges, and value teamwork. I encourage creativity and enjoy fostering a positive culture where everyone feels valued.

We have various chefs who have made a landmark in the world, and Nigeria in particular. Hilda Baci made a landmark with her Cookathon. What are we hoping to hear from you, and how would you describe your overall cooking style?

I hope to create unique culinary experiences that resonate with our clients, establishing a signature style that blends traditional Nigerian flavours with modern techniques. My cooking style emphasizes freshness, innovation, and sustainability, aiming to bring excitement to the dining experience.

How do you conceptualize the menu list, and how do you monitor the quality of dishes?

To conceptualize the menu, I start by considering the seasonality of ingredients and client preferences. I gather input from the team to ensure creativity and variety. To monitor dish quality, we conduct regular tastings and feedback sessions, providing consistent training and ensuring adherence to our quality standards.

What are your future ambitions as a professional chef, and how do you manage conflict among kitchen staff?

My future ambitions include further developing my culinary skills and possibly opening my own restaurant that focuses on health-conscious, gourmet catering options. To manage conflict, I prioritize open communication, actively listening to my team, and facilitating collaborative resolutions. I believe in addressing issues before they escalate and fostering a culture of respect.

Describe your management style and what is your five-year career plan?

My management style is participative; I value input from my team and strive to create an inclusive environment where everyone feels empowered. In five years, I envision leading a premier catering service that is synonymous with innovation and exceptional service in Nigeria, possibly branching into culinary education as well.

Are there chefs you admire? What do you admire most about them?

I admire chefs like Hilda Baci for her creativity and community engagement. Her ability to connect with people through culinary experiences and her dedication to her craft inspire me. I appreciate her innovation and her impact on promoting Nigerian cuisine.