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About Janet Kehinde-Ojo's work:

Janet Kehinde-Ojo cooking style and philosophy:

I love the flavours of Africa. Nothing compares to it. I particularly love onions and ginger, they make any meal taste perfect.

How Janet Kehinde-Ojo handles criticisms:

Oh my! For a very short period I used to be a food critic. When I could afford to buy food or when I didn't have a choice, I'd expect that I get good value for my money. So, many times when I do or don't, I give them constructive criticism. Over the years, I've been able to identify a number of food outlets that I can always walk into to eat. So, whenever any of my friends and clients let me know what they think about my food, I note them and use it in making their next meal. One man's food might not necessarily be another man's poison, but he might want some modifications to it.

What led Janet Kehinde-Ojo to become a chef / cook:

For me, I wouldn't say cooking is a passion. It started more as a survival skill. I couldn't cook when I got into Uni at 16 and I wasn't buoyant enough to buy food so I taught myself how to cook. It was a disaster at first but eventually I got so good that I actually ran a kitchen in my final year when I needed to raise money for the so many things final year comes with.

I decided to get certified last year and I'm currently on my intership.

Why Janet Kehinde-Ojo feels they should be a part of this contest::

I'll love to be selected for this cooking contest because I bring passion, creativity, and authenticity to every dish I prepare.

Cooking, to me, is more than just combining ingredients. It's about telling a story, creating memorable experiences, and connecting people through food.

I am confident in my ability to deliver unique flavors, pay attention to detail, and present meals that are both visually appealing and delicious.

And this contest will also give me the platform to finally put myself out there. I am really looking forward to this.

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