My Passion Is To Promote A Healthy Lifestyle --Ogola Lois Kange

Arc. Ogola Lois Kange holds a BSc, Msc in Architecture from the prestigious Ahmadu Bello University, Zaria. She is the CEO of SMILEY'Z MOBILE KITCHEN located in Kaduna State. She is actively involved in social enterprises and organizing events aimed at giving back to the society and empowering youth.

TMG> How did you make the transition from being an architect to becoming a chef?

Ogola> I have always had an adventurous palette. Growing up, my mother influenced my love for good health and tasty food; she had cook books and I'm always interested in trying out new meals. However, after completing my NYSC with high hopes of a good job or being retained as a lecturer in the department of Architecture ABU where I served, and that didn't happen. I had God's guidance leading me to start something which I'm glad I did.

TMG> Did you go to culinary school and what credentials did you earn?

Ogola> My culinary acumen comes from many experiments conducted in my mom's kitchen and having my siblings and friends do the critique and later in my own home. You-tube videos, Google and Social media has also taught me a lot of ways to achieve even better results and perfect my culinary skills. I wouldn't exactly describe myself as a chef though. I see myself as someone who is passionate about good food. I'm a registered architect and a Lecturer of Architecture, but I am still a very passionate entrepreneur who believes learning never ends.

 

TMG> How many employees report to you?

Ogola> Smiley'z Mobile Kitchen has had a consistent number of between 5-10 staff at any time since inception, with 80% of our staff being female. Since we are also actively involved in empowering women, we have had women come in at various times to learn some culinary or DIY skills. We have special programs where we also train up to a hundred pre-selected women monthly.  We are currently strategizing to see how we can have these programs consistently every month of the year, but because it is capital intensive, we are taking it one step at a time.

 

TMG> Who do you run to when you encounter any problem in your kitchen?

Ogola>  I must admit, prayer has been my force. GOD has been my stronghold, my peace in many storms and uncertainties. I also have my husband who has been a great support and counselor. My parents have also been a source of encouragement and support.  Friends and family has also helped in so many ways. I'm blessed to have the support system I have.

 

TMG> How involved are you in the beverage aspect? 

Ogola>  For now, we only focus on local (or Nigerian) beverages like Kunu, Zobo, Ginger drink and the like. Beverage is still an aspect we are working on and trying to perfect because we see ourselves processing and exporting some of these local Beverages in the future. Hopefully, in the near future, we would be a leading brand in the production and distribution of scintillating beverages.

 

TMG> What is your favorite food to eat?

Ogola> I love local dishes; the aroma of those peppers and fried onions, crayfish, the Tiv "nune", the assorted proteins and fresh vegetables...  I love food (laughs) so it is difficult to pick a single favorite, but one of my favorite meals has to be vegetable soup and pounded yam.

 

TMG> What is your favorite dish to cook and why?

Ogola> The leaf moi moi and Nigerian Jollof rice.

The intricacies of wrapping the beans batter in banana leaves, is quite interesting and the the outcome, which is usually so tasty, is very satisfying. 

The Nigerian Jollof is a combination of local ingredients and fresh vegetables. What could be better when served with some peppered goat meat? 

 

TMG> Give us an example of a Springtime menu you would prepare fast?

Ogola> Springrolls... The burst of flavours and fresh vegetables are priceless.

 

TMG> What do you do to stay educated about new trends?

Ogola> I had the privilege of being part of quite a number of Entrepreneurial programs, and I must say that interacting with other Entrepreneurs and the networking has opened me up to so many possibilities. The social media, not disregarding its own challenges, also has a lot of benefits and has played a role in helping me keep up with the trends.

 

TMG> What is the volume/revenue your establishment has gained in a year?

Ogola> Ranging between 3- 5million naira per annum presently, but growing!

 

TMG> What do you do to ensure the quality of the food going out to customers?

Ogola> Extra care is taken to wash vegetables bought from the market, raw food items are kept in sealed containers; Containers for freshly cooked food are properly washed and packed properly, our cooking environment is kept constantly and optimally clean. We have a culture of being particularly meticulous with hygiene and this is translated to all staff and anyone coming into our organization has to comply.

 

TMG> Tell us about an accomplishment that you are most proud of in your career.

Ogola> I would say I have two major accomplishments. Being able to complete my Professional practice exams and get licensed as an Architect (MNia) is one, and most recently, being selected as part of the YALI (Young African Leaders Initiative) Mandela Washington Fellowship is another accomplishment that has made a huge impact on my career. It has opened my mind to a wide range of possibilities, and fortified my network. Being able to inter-phase with young agile minds is inspiring. 

 

TMG> Describe to us a problem you have had with an employee in the kitchen and how you handled it?

Ogola>  I had an issue with a cook who felt he was the cornerstone of my business; I always tried to make him understand that the success of the business was hinged on the contribution of each staff. There were several cautions and warnings issued to the staff even after he had violated his employment agreement. However, when it became obvious he was trying to frustrate the business, we had to let him go.

 

TMG> Tell us about your management style and how you handle your Customers?

Ogola>  We run an inclusive business; every member of our organization realizes that they have a stake in the business. I relate with staff in such a way that they can approach me comfortably and easily.

I try to have a one on one interaction with my customers. It helps me understand their needs and preferences and work with them accordingly. 

 

TMG> Tell us 3 things that you consider to be your strengths as a Chef?

Ogola> Passion, Commitment, Resilience 

 

TMG> Tell us something you would like to learn or improve upon as a Chef?

Ogola> I want to become a driving force when it comes to healthy lifestyle practice by promoting, producing and distributing healthy homemade style meals, especially among working class people. I aim at being a successful architect and Entrepreneur empowering women and youth through advocacy and mentorship. I am seizing every opportunity I get to acquire knowledge and immediately implementing it in my business and carrier. In 2016, I participated in the World Bank's Women X Scholarship training program, where I went through a 6-month entrepreneurship training program and that was preceded by the Cherie Blaire's foundation R2G (Road to women's Business Growth) 12-week Program. This year, I participated in the Mandela Washington fellowship institute in the United states. I'm seizing every opportunity I get to learn and improve myself especially in the area of Entrepreneurship. I'm not aiming at becoming a "World Class Chef"(I'll leave that for my staff), but I want to be a ‘world class Entrepreneur' who will impact thousands if not millions- that's where the magic is! 

 

TMG> What other things do you do as a Chef?

Ogola> Asides the kitchen, I have the privilege of going to schools and higher institutions on invitation to talk to young people about the need to not only gain academic knowledge but also develop their God-given talents and passions to generate a livelihood eventually. By virtue of my Unique Career/professional path (Architect turned caterer, now entrepreneur and lecturer), I've had people wanting to hear my story and being inspired to get up and do something not just waiting for a government paid job. I am part of the Executives of the Mandela Washington fellowship alumni association of Nigeria (MWFAAN) I am actively involved in social Enterprises and organizing events aimed at giving back to the society and empowering youth.

 

TMG> Give us an example of someone you have trained or mentored. Where did they start and where are they now?

Ogola> There are quite a number but the one that quickly comes to mind is a lady named Joy, who worked and was tutored directly under me at SMK and now gone ahead to set up her own restaurant.

 

TMG> How do you resolve the menu development and overall design?

Ogola> Basically, we have experts on our team but we work with a nutritionist as well as our own secret recipes to produce an outstanding menu which we periodically review.

 

TMG> What are your challenges and how do you intend to handle them?

Ogola>  Keeping up with the very dynamic economical landscape of Nigeria has to be on the top burner. We have to know when there is a lot of money in circulation and people are likely to go out to buy more and of course when there is an economic meltdown and we in turn have to reduce production so as to decrease losses. Contrary to popular perception that people always make money in the food business, the food business is one of the few in which, if you don't make money, you lose money. There is no sitting on the fence because you have to produce and once what you have produced is not sold, it becomes a loss. However, we have been able to mitigate against most of these challenges by being sensitive and listening to our clients. Power supply used to also be a challenge till we added a renewable energy option to our business, so we don't suffer losses due to poor on grid power supply.

 

TMG> Who are your role models and what inspired you about them?

Ogola> My Mum is my number one role model, her hard work and resilience inspires me. There are also quite a number of successful entrepreneurs whose lives inspire me in one way or the other, so it's quite difficult to pick just one. But for all of them some things stand out: God First, hard-work and resilience.

 

TMG> How do people react to your cooking and what do they think of you as a chef?

Ogola> Many people think it's funny that I pick catering over Architecture, but I always tell them it's not one over the other, I simply have the best of both worlds, but what matters most is that in the things I do, I'm touching lives positively. About their reaction to my food? Well, My cooking always brings a smile!

 

TMG> What way can you encourage other youths not to depend on government for jobs but to be self dependent?

Ogola> I've said before but it bears repeating, no one needs to wait for government or some white collar job, be innovative, be enterprising, use your God-given talents and start something.

 

TMG> Do you have time to socialise and how?

Ogola>I have a group of friends called the "Essential Five", we spend time ‘gisting' and that is how we all unwind and relax. We've been planning a get-away holiday which we will have soon (hopefully), but I'm more of a religious than a social person, so I spend most of my "off-work" time with other Christians in church.