We catch up with Chef Derin Awofola, a Restaurateur, Self-taught Private Chef & Food consultant on his culinary journey and navigating Lagos         

   “My food will make anyone smile”

Tell us a bit about yourself, your personality, and your background.

My name is Awofola Aderinsola, popularly called Chef Derin. I am a Chef and a Restauranteur, and I cook for a living. That’s about everything for now.

What is the relation of your Tertiary Institution degree with Culinary?

There is no relation whatsoever, I studied Accounting at Yaba College of Technology. Even though I had always known cooking is what I wanted to do.

What were the restrictions, why didn’t you just get a degree more relevant to your ambition? 

I am the first child in my family, if you hold that position, you will understand how difficult it is for you to convince your parents about your ambitions. At the moment, I understand why they wanted me to have a better background. They desired to make sure I was earning from whatever I had an interest in, cooking didn’t feel like it at the time.

How did you figure being a Chef was what you wanted? How did you get ahead?

I figured this out 7 years ago. Although being the first child meant I was in the kitchen for the time, another factor that contributed was an occasion I helped my friend with. He was cooking and hosting, I had helped out and it stuck with me. I enjoyed the moment, it was satisfying. That was it.

I never went to culinary school, but I had the intentionality to want to do this. One moment, I am learning from friends who already occupy the space, another moment, I am watching videos, self-practicing, and learning new things. I also spent most of the early stage of my career making sure what I was doing would reflect in ways that would convince my parents, and how much I desired to expand.

What do you consider the most difficult thing in this profession?

For me, every day is a challenge. New things happen and they require solutions. I have been doing this for years, I can’t exactly point out the most difficult thing. There is always a solution, so I solve problems as they come. I am mostly always prepared for anything; it could be a confrontation with customers or staff management.

What is the best meal you’ve ever made?

Everything is the best meal I have ever made. There is the recipe, Tomato paste pasta, I would say it is one of my outstanding recipes. 

What would you do if you weren’t cooking?

I would be a tax person or a banker. But I am excited to be doing this.

How do you balance time, mostly with Nobs and Berries coming up on the radar?

I am still finding a balance. I use the scale of preference in measuring my time dedication to each project, depending on how important my attention is needed.

What was a significant moment for you in this profession?

It was when my dad finally agreed with me on my decision to be a Chef. He even introduced me to a couple of his friends and senior colleagues as a Chef. That was a breakthrough for me. My parents are my biggest fan right now.

One fun fact about you? 

I will make you smile with my food.

Where do you envision your brand to be in 3-5 years?

I envision that one of my brands would be represented and explored globally. Starting from Africa, conquering the region, and expanding.

A bit of an icebreaker. What is your favorite dessert pick?

Chocolate Lava Cake. 

What is your favorite meal to have?

When I am hungry, I eat anything.

What is the weirdest recipe you’ve had to put together?

I can’t say yet. It is still in progress. I didn’t come out well the first time, so I am keeping it a secret.

Do you have a parting word for us?

Nobs and Berries is the hottest brunch space in Lagos. Everyone should experience it.

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