We were lucky to catch up with David Obadimeji recently and have shared our conversation below.
Hi David, thanks for joining us today. So, let’s start with trends – what are some of the largest or more impactful trends you are seeing in the industry?
Hospitality it was anyone without an experienced can start from the bottom and ended to be a successful exemplary to the other generations behind without a degree of such. but yet there’re those way under paid for the loads of job and expectation put on them and it has been run on a certain system for so long and when Covid-19 shutdown came the COOKS, PREP COOKS, DISHWASHERS AND CHEFS find it so difficult to support their families and now, the entire 50states struggling to restore their staffs and those who passionate doesn’t want to go work for organization’s that will not appreciate them. It breaks my heart I have seen close personal young talented Chefs walked out and start something new after all they’ve given to hospitality industry.
David, before we move on to more of these sorts of questions, can you take some time to bring our readers up to speed on you and what you do?
Born and raised in Lagos Nigeria. I came to the United States in 2010, and shortly after my arrival, I started working for the Marriott hotel as a lead cook and quickly worked my way up by learning the different techniques and by following the executive chef leadership. From an early age, I realize that I have a passion for cooking. I had the opportunity to learn and work with my late mother, & grandparents in a family own catering business & hotel. My inspiration is the love that I have for food. I have more than 20 years’ worth of experience in the culinary field that focus on healthy cuisines, farm to table. My personal commitment to my business and clients is to continue to learn and study about the relationship between food, health, and nutrition.
Jovids Fine Cuisine was Est August 2016, it’s currently running as a Private/Personal Chef while traveling across the globe to seeks out young talents and when the opportunity present itself to open the restaurant, then i will bring the best of the best diversity culinary ever seen together in hospitality world. Myself and my part-time office sales director have been doing all the diligent and talents hunting while I’ve been traveling inter-states to cook, train and mentor new hired Culinary Team.
Don’t take my word for it until you give us one home-fine-dining dinner experience to find out why we’re diff from any other Private/Personal Chef out there
What do you think helped you build your reputation within your market?
Very simple and straight forward answer and that’ll be CONSISTENCY. Consistency it’s the only thing that help keep me both on the front and behind the scenes. I tried not to be jack of all treats then I would have lost my passion I craved each and every morning when I woke up smiling to go and cook some memories delicious, elegant meal.
Can you tell us about what’s worked well for you in terms of growing your clientele?
Word of mouth, due to facts not everyone could afford the prices we charge, and when we get a text, call or email it means the whole world to us as we had another special clientele to the limited family growing slowly but steady. we’re like a gemstone hiding not to be found by many but few and another example like caviar before it become popular but still expensive.
- Website: https://www.chefdavidjfc.com/
- Instagram: https://www.instagram.com/chefdavidjfc/
- Facebook: https://www.facebook.com/chefdavidjfc/
- Linkedin: https://www.linkedin.com/in/david-obadimeji-pcmr-980693132/
- Twitter: https://twitter.com/chefdavidjfc
- Youtube: https://www.youtube.com/channel/UC4wdRlyazWq-EtOSdEV0bRA?view_as=subscriber
- Other: https://www.pinterest.com/chefdavidjfc/
All food crafted from scratch, organic, finest ingredients from across the globe and food presentation by yours truly Me Chef David O