“I don’t just aim to sell you food or slap jollof rice on a plate. My core focus is to take you on a one-of-a-kind culinary experience.” – Ololade Aremu ‘aka’ Sisi Alase.

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Who is Sisi Alase? Tell us a bit about you & your background.
My name is Ololade Aremu aka ‘Sisi’. Everyone now calls me Sisi, including my mum. It seems she has totally forgotten the name she gave me at birth. I’m a graduate of English language from the University of Lagos. I was born in Lagos and I’ve spent most of my life here. I would say that I’m family oriented, an avid lover of life, books, good food, aha, let me not forget music! Lol.

What was the inspiration behind Sisi Alase, how did it all begin?
Hmm, so I grew up in a house where my mum and grandma loved to cook and would do so in large pots just to share with our friends and neighbours. We hardly bought food and that tradition just followed me to the University. I would make my food for the week and refrigerate it. My room in Unilag was the go-to room for my friends for well-cooked and delicious meals.

So fast forward to our final year, a friend visited a mall in Lagos and came back to the hostel with a flier advertising food and soups sold in bowls. I was fascinated by the idea because it wasn’t really a thing at the time. This was around 2014. So I began to ask my friends and family who had 9-5 jobs if they would be willing to pay for such services and the feedback were encouraging.

“I could hardly sleep because different ideas were running through my mind. It was then I got the conviction to give the food in bowls thingy a try. I mean, since I already enjoy cooking, why not make it a money venture?”

During that time, I could hardly sleep because different ideas were running through my mind. It was then I got the conviction to give the food in bowls a try. I mean, since I already enjoy cooking, why not make it a money venture? So I started gradually by cooking in bulk with my feeding allowance and the hostel matron’s large pots, not because I had clients, I just wanted to practice cooking in large portions by myself. I haven’t looked back since that day.

What would you say your most difficult job was? Tell us one deal that made you stretch.
This would be when I was running a cafeteria for some banks and delivering breakfast to organisations in bulk. The food had to be delivered at most 7:30 am. I saw shege banza at a tender age, I was 24. PS, one of the reasons I didn’t consider working for other people was that I knew I don’t have the energy and strength for 9-5 jobs. For starters, I’m not a morning person. Little did I know that the food business will make you a midnight, morning, afternoon, and even night person. In fact, a 24hrs person.

Sisi Alase caters for events and does corporate delivery, soup bowls, etc. How do you manage time, your clients, and your staff?
Yes, we do! The thing that has helped the brand with time management, our clients, and staff is being realistic about our capacity at every growth stage we have attained. As much as it would be great to take on all the catering gigs in Lagos, you also have to understand that your customer’s satisfaction is key. If not, what’s the essence of getting all the work and doing a shoddy job? We are grateful to God that over time, processes have been put in place and we’ve been able to build a team that understands the brand’s mission and vision and we are working together tirelessly, every day, to surpass our client’s expectations.

What strength do you play on? What makes your brand different from others?
I love branding! I don’t just aim to sell you food or slap Jollf Rice on a plate. My core focus is to take our customers on a one-of-a-kind culinary experience. I want to start impressing you from the moment you’re making an inquiry. Also, I have always loved aesthetics and I fuse that into my brand. I believe feeding starts from the eyes. The food is good but how has purchasing from Sisi Alase made you feel? For example, you ordered lunch and it’s delivered to your home/office in amazing packaging, you’re gifting your friends/loved ones a meal from Sisi Alase and it comes with a short and thoughtful note. We love providing personalised services to our clients, we do not run a rigid structure. try to create unique experiences for every client.

What would you say the best meal on your menu is? At the moment, what is that meal that you can’t get over, that you would gladly want anyone to taste?
This would easily be the ‘Prawn in Mayonnaise Springrolls’ and ‘Spicy Asun Pasta’. Those are our signature meals and my favourite respectively. I mean, everyone loves it!

Prawn in Mayonnaise Spring rolls

If you weren’t doing this, is there something else you’d rather be doing?
I have always had a passion for the media and broadcasting, I had wanted to be an OAP since I was a teenager before catering came and put that passion to rest. So if I wasn’t Sisi Alase, I’d probably be the one interviewing you on the radio right now.

A lot has changed since you started. You’ve expanded, and grown, we love it. What fuels your passion?
Thank you so much. I’m thankful to God and my mum for this; she has always been an integral part of the business and our pillar of support. The desire to continue to grow in an industry that’s ever-evolving, the desire to continuously create value and conquer the world multiple stomachs at a time.

Where do you envision your brand to be in the next 5 years?
For Sisi Alase to be a fully functional state-of-the-art culinary powerhouse, becoming a force in the food industry. From creating more amazing recipes to delivering good food in little or no time, catering lead events, and teaching classes/courses. Basically, be a one-stop shop for excellence in the food and hospitality business. There’s a lot of growth to achieve, so help us, God.

Check out Sisi Alase on Instagram and via their website here

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