Real opportunities exist for African entrepreneurs in the food industry, but turning ideas into businesses is hard work requiring detailed planning, motivation and a long term vision. On Sunday 2nd October 2016 I visited the OniDodo autumn Supper Club to see what turning a vision into business venture is all about. Here is the story of the evening and the questions and answer with Dare who is one to pave the way for the next generation.
questions and answers
From Ghanaian street food to Ethiopian restaurants, African food is here and make its mark bigger every year. The foodie revolution continues with inspirational cook and author Patti Gyapomaa Sloley.
This is good news for those of us who are tired of African food remaining in the dark, lagging behind Indian and Chinese food. Here we speak to Patti about her entrepreneurial ventures.
African Food Story
How did it start?
How did it all start?
It started the night after I waited two hours for jerk chicken that was meant to be ready in “another fifteen minutes” at a garden party at the end of last year summer and in so doing missed the act I went there to see, Femi Kuti!
On getting home I went online and took steps that led to the implementation of an idea that I had been thinking about for over a year. This was the genesis of Tee’s Food Corner with the vision of “bringing Nigerian food to a global audience”.