From playing football with Young John (The Wicked Producer) to being the master of soups & sauces at Eden Life, Segun has lived many lives. His love for self-development and learning makes him one of the most intentional and relentless leaders at Eden Life.
What’s Your Name?
My name is Olude Segun Ebenezer
What do you do at Eden Life?
I’m a production coordinator (Chef De Partie) at Eden Life. I support and lead my team in the preparation of delightful and quality meals. I make sure the workflow and processes are adhered to and production goes on smoothly.
I lead the stews, sauce and soup section of our kitchen.
How did you get into food production?
When I was a kid, my parents always used to involve me in the cooking process. I would be the one they would send to check if the food was properly cooked and if the taste was okay. From there, I started gaining experience and confidence in the kitchen.
Then, I started “specialising”. I became really good at frying stuff. When it comes to fries, plantain, chicken, chips, all of that, they would just leave it to me. They would usually be like “Segun, go and fry plantain, Segun, go and fry the chicken.”
Your family was enjoying. How did that responsibility make you feel?
It was great. I just already had this idea about the kitchen and what good food tasted and looked like. Also, before becoming a chef, I had worked in different hospitality roles. I’ve been a waiter, a barman and a restaurant supervisor for years. I was really familiar with food and taking care of people. Then I went to school and things changed.
What changed?
At that point, I was tired of doing these things so I thought to myself, “What other occupations can I easily transfer my current skills and passion?” I needed something more professional and since I could cook, being a chef came to mind.
Interesting. What were you studying?
I was studying hospitality management so it all made sense. In my 2nd year, instead of going to big companies for IT like my peers, I decided to write to the hotel I was working for part-time, Conference Hotels & Suites, Sagamu. I asked to join their kitchen department instead.
I had to learn how the kitchen runs and work my way to the top. I started with washing dishes and going on basic errands for the kitchen. From there, I joined the pastry department and started making pastries. Then I was promoted to cooking actual food; local and continental dishes. I was really happy because I was doing what I loved as my job. My passion was my occupation.
You mentioned something about being always sent to check food earlier. Were you an only child?
No, I wasn’t the only child. At first, It was just random. They would call my siblings to check the food too. But after a while, I was the chosen one when it came to fried food.
Did you like that?
Yes. I love cooking for others. It’s how I show love and appreciation. I don’t even like cooking for myself. I might be hungry and not want to cook, but if someone makes a request now, it’s straight to the kitchen.
How did you hear about Eden Life?
I heard about the company from a childhood friend. We went to primary school together in Akure and have kept in touch ever since. He was into tech and used to see all the meals I used to display on my social media. He told me about Eden Life and how I should apply to join. I dragged my feet for a while but he kept insisting till I applied and I got in.
What was it like?
It was exciting. I was promoted from Demi Chef De Partie to Chef De Partie in 5 months. That’s unheard of in the restaurant and hotel business. You have to work in the kitchen for years before you get any form of promotion.
Eden Life is the first place that I’ve worked in my life and you get a promotion in months.
The processes were also different. They engage you to find out what works for you. The emphasis is on people and not only the skills which they offer. I really liked everything about it.
What about the processes interested you?
The special attention to detail. In most industrial kitchens, you cook a la carte, that is, as the spirit leads. You just add ingredients and taste until it’s fine. At Eden Life, everything is standardized and considered. We consider shelf life and the people we’re making these meals for.
We have our recipes, measure all our ingredients and time our cooking. I was really surprised when I joined. We even measure the amount of water we use per dish. That was such a different experience and it has helped me grow as a food operator.
What do you find most interesting about your work as a chef?
Being creative. As a chef, you get to put different things together to make something awesome. You have to interact with ingredients and the ingredients tell a story.
Cooking is like a tragicomedy. You start from somewhere stressful, you probably make a few mistakes along the way but still end up with something beautiful. Cooking is an art. I also enjoy learning a lot.
Cooking forces you to learn new things all the time. You can always make a dish better.
Hospitality is an industry where you work, learn and earn.
Have you gotten any pushback from friends, family and even strangers for being a male chef?
Yes. All the time. When I tell people I’m a chef, they don’t believe me. I’ve heard things like “Why you dey do woman work?”
One time, a friend of mine posted my pictures on my birthday and was just hailing me as a chef. People replied to him that “Fine boy like that nor fit be chef for Nigeria.”
It’s always strange to people when they hear that I make food for a living. Some of them are amazed, others joke about it while some just start asking for free food.
And your family?
They’re very supportive of my choice. They love what I do but they were surprised when I chose the career. They still don’t believe I’m that hardworking because when I’m home, I just play football and chill.
Oh. You like football.
Yes. I play football a lot. In fact, I wanted to be a professional footballer before I thought of becoming a chef. I was in a club and had plans to play professionally until I lost my Dad.
Ouch. I’m really sorry about your loss. How did that affect your choices?
After his demise, I was called to a family meeting and asked if I wanted to fully pursue football in an academy or go to university. I thought about it, the chances of hitting it big as a footballer from Nigeria were slim, but with school, I had a better chance of making it in life. Most people in my family have multiple degrees and they were not doing badly so it looked like the best choice.
Any regrets?
Nope. None whatsoever. I’m glad I made that choice. There are times when I’m watching TV and I feel bad a bit but I love what I do and I wouldn’t change anything. That’s why I was really excited during the startup cup that Eden played. I love football and love being a chef.
Although, some of my past friends and colleagues were surprised by my choice.
What did they say?
They were shocked that I picked food and hospitality over football. However, they still support me. One calls me Chefchenko, a play on the name of the former legend, Shevchenko, it’s supposed to mean that I’m a chef and a footballer.
I draw inspiration from footballers, especially Gordon Ramsay. He is a renowned chef who was once a footballer. He played for Rangers FC and had a knee injury that cut his career short. He went on to become a world-class chef. I feel like we are alike in many ways.
Do you still love football as much?
Absolutely. I have a lot of friends that play professionally and many others that have moved on to other careers. For example, Young John and I were in the same team while I was growing up.
The wicked producer?
Exactly. We were in the same team while we were in Osogbo, Amazing FC. We went to different secondary schools so we would play against each other during school hours and play in the same team after school. There’s also Dare Olatunji of Shooting Stars. We were teammates too.
Apart from food and football, what else do you enjoy?
Everything I do is still around food. I love watching movies and shows about food. Even on social media, the only thing you’d catch me watching are food videos.
What do you enjoy most about working with Eden Life?
Eden Life appreciates and understands people. It’s been amazing working with people of like minds. Young people that you can share ideas and collaborate with. It’s great to be able to grow and develop yourself with the support of the organization.
What would you say to people that want to work at Eden’s food production unit?
You must be open to learning. Being open-minded gives you the upper hand. Be like a sponge and soak things up. At Eden Life, everyone is a leader, it’s not just about the cooking. You have to be able to affect others positively.