Nestlé Nigeria, Caterers Association upskill 200 Food Vendors in Ibadan

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The Nestlé Nigeria’s Out of Home business arm, Nestlé Professional Business, has partnered with the Association of Caterers and Food Vendors in Ibadan, Oyo State, to organise a food education workshop for no fewer than 200 canteen and food vendors.

The workshop with the theme “The Business of Food”, was organised to educate participants on how to provide tips on how to grow their food service business, a statement by Nestlé Nigeria said on Wednesday.

They were also shown how to cook sumptuous meals that will delight their customers while outstanding cooks were celebrated and rewarded with relevant tools and MAGGI products to cook Nigeria’s favorite dishes.

Mrs Funmi Osineye, Manager, Nestlé Professional Nigeria, spoke at the event.

Saying: “The collaboration with the Association of Caterers and Food Vendors provides the opportunity for Nestlé to share her expertise in Nutrition, Health and Wellness developed over 150 years with members of the association here today, and going forward.

“We are also delighted to use this occasion to introduce the new, affordable and pocket friendly Maggi 100g powder in Chicken and Star Seasoning variants for small food business owners.

“Nestlé Professional will continue to build this partnership with caterers and food vendors to offer better services to the industry.”

The statement said that the Business of Food event commenced with a Cooking Masterclass, where experts shared knowledge and techniques on managing the complexities of food systems.

Topics included ‘food-preneur,’ food styling and food plating.

It said that following the masterclass was a Cooking Demo, where celebrity Chef Shine demonstrated the preparation of a vegetable soup mixt of MAGGI Chicken and Star Seasoning powders.

Chef Shine also educated caterers on meal tasting and gave a step-by-step guide on how to cook affordable nutritious meals with a consistent taste for their customers.

Then came the Cooking Competition.

Caterers were sectioned into two groups while each group chose three representatives for the competition.

Participants were instructed to cook a ‘banging’ party jollof with the available ingredients and seasoning. The meals presented by each group were judged based on tasty meal, meal presentation and plating.

The event combined knowledge sharing with a lot of fun and engaging activities to make it memorable for the participants.

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