|Chef Derin with his Plated Dessert|
Derin Ojo is a graduate of Geography and Planning from the University of Lagos and he actually does not have a formal classroom training in Cooking but he was proud to say ''I am a self-taught, I did not go to any school of catering, I follow my my mum to the market and also stay in the kitchen''.
Today, Chef Derin is the proud Owner of The Sense of Taste Specialty Caterers in Lagos and he also runs a cooking class where about 7 Courses are being taken by various people from all works of life, He says the Finger Foods and Cocktails Classes are high in demand, including Chinese and Dessert.
|A Student making Singapore Noodles|
|A Student making a good batch of Sweet and Sour Chicken|
Chef Derin loves trying various cuisines from around the world and that is why he is a versatile Chef, even though he has a special interest in Orientals, Chinese and Thai but he was quick to say that getting dedicated staff is not easy because majority are on contracts and so, they move from one place to the other but he creates a balance from all this to make your event worthwhile.
|Caribbean Rice and Peas with Brown Chicken Soup served with Jerk Chicken and Fried Plantain|
To be a caterer like Derin, this is what he says- It involves a deep passion just like any other career, consideration about the kind of food you love to make, the right environment and you can start in your home, Purchase kitchen equipment or rent them, Register your business and hire workers, even if it is on contract.
He also expressed that some people are not meant to be in the business, He says when you charge a certain amount, some others are ready to go lower, therefore, there has to be a standard for clients to follow..He adds that some people are not concerned about turning out great meals but just to get a contract and make money.
|Coconut Rice with Singaporean Prawns in Chilli Sauce|
|Spaghetti Bolognese with Italian Meatballs in Tomato Sauce|
|Smoked Ham and Grilled Chicken Bruschetta with Mozzarella and Apricot|
|Creme Brulee, Vanilla Panna Cotta with Honey Jelly, Red Velvet Cake, Black Forest Cake, Strawberry and Mango Coulis with Fresh Strawberries and kiwi Slices|