Chef Bee of Rent-A-Chef
“Our best moments are the days we deliver results and get feedback from staff and clients, which is almost every time” – Founder of Rent-a-Chef, Chef Bee.
Tell us a bit about yourself, your personality, and your background.
My name is Abosede Oluwatosin Sodiq. I studied Political Science and International Relations at Houdegbe North American University Benin. I never had plans to do all of these. I wanted to be a career woman, perhaps personal assistant to an ambassador/commissioner. I was big on 9-5’s; I loved the corporate dressing. I would have doubted if anyone had said this would be it.
How did you get into the Culinary Industry?
After graduating from the University, I was job hunting. At the time, I had started cooking; it wasn’t so much of a business for me. I just did it to while away time. But I got great feedback and more patronage.
In 2017, someone introduced me to someone who had a food truck in Unilag. It was an ice cream and food truck. I started to manage the activities for that business. I did it exceptionally, although it was my first time managing. Then I got an offer at Ikoyi to be a restaurant manager; this was during my NYSC. That was how this began.
Describe Rent-A-Chef.
Rent-A-chef is an institute that caters to all food needs, from consultation to delivery to catering. With rent a chef, you can have an indoor chef for a date night, house party, or whatever occasion you might need a chef for. Rent a chef brings fine dining to the comfort of your home with variety on the menu.
How did it Rent-A-Chef start?
When I started working in restaurants, I got closer to chefs and began understanding their other needs. Needs like how to manage mental breaks, time, and physical resources. Around 2020, I got very engaged with activities, but I wanted more.
I knew what I wanted wasn’t a restaurant. At the time, I was married, and I had started to host a food show on DSTV pop central. I kept asking myself what was next. Before that, I noticed most chefs in places I previously worked would leave when I resign because they felt whoever took my place wasn’t concerned about their welfare.
I thought about it and realized I would do well with being a middleman since I was great with managing customers, chefs and feedback.
What are some of most difficult moment for Rent-A-Chef?
Every time I feel overwhelmed, it’s not usually not good for me. And for every inflation and economic issue, it bothers me because we have to stay afloat. That means increasing our rates and losing some clients, but we manage by introducing some affordable services.
What do you consider some of the best moment for Rent-A-Chef?
The best moments for us are days when we get reviews from clients on how good and professional our services are. I am also proud of the family-oriented firm that we have, that’s another. Another moment that stood out to me was when I got interviewed on Business Day. Overall, our best moments are the days we deliver results and get feedback from staff, clients and other people, which is almost every time.
What’s your favorite thing on the menu?
Honey glazed chicken from our date night menu by Chef Charles.
What would you be doing if you weren’t doing this?
Teaching. I have gotten great feedback on how much of a great teacher I am.
What is your long-term vision for Rent-A-Chef?
I envision that rent-a-chef would be a strong household name, such that you see a chef from rent-a-chef in 3 out of 10 houses. We would become part of people’s lifestyles and extend from Lagos to Abuja, Portharcourt, and other places.
What is your best dessert?
I don’t have a favorite dessert; I don’t like sweets. Maybe cake could pass at it. Or ice-cream.
Fun Fact about you?
I love rapping and rap music. People think I would love songs from Tope Alabi and the likes, the irony.
