Young and In Charge: Wonuola Sanni

As a lover of good food with only the barest of skill in the kitchen, discovering where to get good food has become a favourite past time. Discovering Les Hors D'oeurves Magnifique was very refreshing. Meet our very first young person of the week, Wounola Sanni, head chef at Les Hors D'oeurves Magnifique, whose love for food and drive for success has taken her business from catering to a party of 10 to catering to an average of 500-1000 people.

Tell us a little about yourself?

I'm Wonuola Sanni,the head Chef of 'Les Hors D'oeurves Magnifique' AKA The small chops Company, who is very passionate about food preparation and presentation.

What was growing up like?

As an only child,I learnt early to do a lot of things myself especially cooking.I grew up mostly in Lagos and then moved to Abuja for my Senior High School education,I've been in love with the sanity of the town since then. I would say I had a very happy childhood,I learnt to be content with what I have and work hard for what I want.

Tell us a little about your educational background?

I started my Education in Lagos.I attended FGC Ijanikin and FGGC Bwari Abuja and also went to the University of Abuja where I majored in Political Science.

So what is Les Hors D'oeurves Magnifique all about? What does it mean?

"Les Hors D'oeurves Magnifique" which means the Magnificent Finger foods, is a company with a difference(wink). We originally started as a small chops company providing finger foods such as spring rolls,samosas,wings,Batter fried prawns,puffs,Deviled eggs,etc For occasions such as weddings,Birthdays. Which later evolved into a full time catering.We also provide private chef services for any occasion @ any Capacity.

How did you get into it?

In my opinion,I've always been in it,I just started getting paid,lol.

I started the company formally in April 2010.It was a hobby I turned into a career(best decision I ever made) though challenging but with hard work,mentoring from older chef/caterers,research,THE INTERNET,I've been able to stay afloat the ever-rising food industry in Nigeria. 

What is your typical day like?

My day starts with taking orders for "The Lunch Package", a service I started early this year which involves delivering meals on weekdays to our working class clients.Preparation usually takes up d first half of my day n delivery takes the next quarter.Weekends on the other hand we have weddings,birthdays and the likes which we start preparing for from Thursday. Its a time consuming Job.

What do you love most about you what you do?

What I love most about my job is seeing d satisfaction on d faces of clients,That phone call or sms that says "I enjoyed my food". I also love the challenge that the job gives me,having to try out new recipes everyday,spice up old ones,giving my clients a chance to prepare their own menus keeps me on my toes and its a feeling I wouldn't trade for anything else.

What’s been your best work ever?

I love weddings,they make me feel like I'm doing something that actually matters. All jobs come with its own challenges,difficult clients(whom I love regardless).I love all d jobs I've done so far.

What are the difficulties involved?

Anyone in the food industry will tell you, the preparation process especially for big jobs is very tedious.There are times we work all night just to make sure everything is ready in time.

If you weren't doing this, what would you have been doing?

If I wasn't a chef I think I would probably be in the customer care unit of a company.

Have you ever felt like giving up on Les Hors D'oeurves Magnifique?

That thought has never crossed my mind.I believe that challenges and difficulties are signs of progress.Another source of encouragement is the evolution the company has gone through since its inception.From catering to parties of 10,we now cater to 500-1000 people and above.There's no going back for me.

Who or what inspires you?

I get a lot of inspiration from older chefs and people who have been in the business longer.I also watch a lot of Food network programs and download recipes from the internet.Someone who inspires me in particular is Chef Gason,a celebrity chef from New Orleans USA who sends me recipes which I modify to suit my level of clientèle.

Considering the level of success you have attained, youths out there would be itching to know how old you are.

I was 25 in September. 

(happy birthday in arrears to our favourite chef)

Asides work, what do you do for fun?

I love going to the movies. I also like dining out, not just to critique food but also get inspiration. I find cooking very relaxing so even when I'm not working,I cook

Advice to youths that wish to follow in your footsteps.

Never let anything limit you, dreams always elude you @ first but with hard work n consistency there's nothing you cannot achieve. When I started taking orders, I was using a borrowed camp gas cooker(true story),everything big starts small. Hard work pay eventually.

I cant believe I forgot to ask this, so by popular demand, I have to ask, are you spoken for?
LOL, no, i am single.

Enough of the talking, now let Wonu's beautiful work speak for itself. Don't say i didn't warn you, you would find yourself contacting Wonu for a lunch package by the time you are done .

Deviled eggs

Small Chops platter

Chicken parcels

Spaghetti and meatballs

Wild rice with sauteed sole

Mocktails

Chocolate chip pancakes, smoked chicken sausages drizzled with chocolate syrup 

Strawberry crepes

Small chops platter

Sweet and sour Shrimp with steamed rice

Chef Wonu on duty

 Hope you all had as much fun as I did. It was fun discovering such lovely meals.

You can reach Chef Wonu on 07067983223
Follow her on Twitter: https://twitter.com/omowo
Find her on facebook: https://www.facebook.com/wonu.sanni?fref=ts
Or drop her a mail: Email-Mailwonu@yahoo.com