Chef Oloyede Moses is chef in charge at Coppasta and has six years of culinary experience.
Can you give us glimpse of your career journey so far?
I’m a Chef, and I have loved to cook since a young age. After school, I chose to be a chef, and I have been cooking for six years ever since. I love to cook and that’s my passion.
What’s your favourite dish to eat and why?
That would be lasagne Bolognese because I love beef.
What are you cooking up today? Tell us more about the dish.
I’m cooking scallops and seabass. I will be using a green pea puree with the scallops, as well as lemon and butter dressing with cress. For the seabass, I will be using green pea puree, green peas, and green beans with tomato relish, chives, and parsley.
As a chef, what are the top ingredients and products you’re using these days?
There are plenty; to give your food good taste, you need to use vegetable stock, MAGGI Chicken Powder Stock, beef stock, bay leaf, sage, dried basil, nutmeg powder and MAGGI Coconut Milk Powder.
What are some of the most recent important food trends you can tell us about?
I would say healthy food. Companies are changing products which were being used over the past 100 years and recreating popular items with no-sugar alternatives, free of saturated fats, artificial colouring, GMOs, and with less preservatives.
Recently, we’ve seen rising demand for probiotics, collagen, and protein as well as plant-based foods and beverages.
What would you advise suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
The foodservice industry’s main challenge is Design. As with product-oriented companies, a service business can’t last long if the offering itself is totally flawed. It must effectively meet the needs of an important group category of customers.
