At 10, my mother handed over her kitchen to me –Agusiegbe

By Agatha Emeadi

Chika Walter Agusiegbe, popularly known as Chef Waltz, is a professional chef whose culinary expertise started when he was 10. Chef Waltz graduated with Distinction in Management Sciences from the Federal Polytechnic, Nekede, Owerri, Imo State. He was also the best graduating student in his set. Right from a tender age, he developed a love for cooking by watching his mother do her stuff in the kitchen. Noticing his strong interest in cooking, she began to let him try out his hands at preparing various dishes. By the time he turned 10, she confidently handed over her kitchen to Waltz.

In this interview, he shares the interesting story of his journey into the exciting world of chefs, foods and tastebuds.

What inspired you to become a chef?

First, I am a chef and baker. I am also into making confectionaries such as cakes and  pastries. Again, I install artworks and I am an art collector. Now to answer your question directly, I was inspired by watching my mother cook, while growing up. I usually helped her in the kitchen. At age 10, she saw my skills and felt comfortable leaving the kitchen for me. I began making all  the meals for a family of eight. During festive periods, I would make all  meals for the whole family, including our guests. When I got back from school, I would go to the kitchen. Back then I used to go to the market to buy foodstuff and the other things needed to prepare food. Through this, I became well acquainted with particular vendors who would give me gifts of baking materials, to experiment with them. The first cake I baked was disastrous.

My mother was such a great cook and I was very picky. While she was making food for the whole family, she would make mine separately because there were certain foods I did not like. We grew up in Lagos and had mixed cultural foods like elubo (unripe plantain flour) which I did not like, including goat meat, even though she dried  and blended the elubo herself. So, while preparing elubo for the family, she would make my garri for me. As they ate their soup with goat meat, she would cook my soup with chicken and it was fun, but all of that pushed me into cooking.

In my house, once everybody is sleeping in the night, I would be awake in the kitchen cooking and baking. After some time, I found love in my craft which did not stop me from excelling in my academics. While in school, I ran two companies. I was a manager of a hotel and a restaurant in Owerri, Imo State. I had three apartments as a student. The one my parents paid for; one the hotel gave me and the restaurant gave me as well. I was a cake artist for another client who contracted me for cakes.

It would interest you to know that I graduated with Distinction and I was the best graduating student of the time. I was also the president of my department. So, it was pretty difficult for me to be a proper student. I did not have fun, even though I had the right to attend any party I wanted to attend. I had the opportunities to explore and have fun, but it was pretty difficult for me because at all times my schedule was so tight and still I had to come back to school to study.

How do you feel being in a profession one could associate with women?

My parents had three boys and three girls. Growing up I was close to my mum, and that put me in touch with femininity, in the sense that it is one thing to cook and another to mind the business of food. I know that many women pay attention to details and that is why I love when women work. They see things in different ways. I learnt a lot from women. I find myself more detail-oriented in those activities that I see women do. Being detail-oriented has put me on a different pedestal because certain things that many would take for granted, I pay serious attention to them.

When you settle down in marriage, will your wife ever please you with her cooking?  

Well, at the end of the day, she will be cooking because I love when people cook for me. But for me, once it is professional, it is business and I will definitely be busy with it. I might not know what the future will bring, but I see myself travelling all over the world making sure my business continues.

How profitable has the business been?

When I do my private events, that is when the profitability comes. But when I am working with a company, I understand what it means to raise a company from scratch. There was a time I worked in one company and I was  earning well, but discovered that the company was not doing well. I requested that my salary be reduced by half, because I did not think that it made sense when a business was not doing well, and a member of staff was earning excessively. It was better to pay less until the situation of the business improved enough to go back to the higher salary.

Have there been times you were hired, but didn’t excel as a chef and baker?

The first time I ever baked, it did not come out well. Mind you I taught myself to bake and to cook like a chef. When I want to cook certain things, I do good research. I also research to learn where what I want to cook originated from, and the best ingredients that will go with it. For instance, if I want to make lamb, what are the menu sites that I will go and make the lamb to be the best and I will stick to that.

Your salads are not regular vegetables. Why do you differ?

There are different types of lettuce like the arugula and different vegetables mixed together, depending on what we find. Once the vegetables are soft, we add nuts to give the salad a crunch. We have a lot of menus that we cook in diverse ways because we do all the cuisines of the world, whatever a client wants.

Did you go to any catering school to perfect your skill?  

It is my passion to create world class menus. Most of my work is based on research technology. I am a media and research analyst. Whatever ingredients that are required for the cuisine, I will be able to find them.

What about wines?

I had an opportunity to attend a free wine master class. That was where I picked up interest and hope to learn in more detail in future. I have realized that it is important to pair the wine with food since I know the basics of wine. I know what goes effectively with various dishes. I also determine the taste, types of wine, region that goes with the food.  At times when I am a bit confused, I reach out to my friend in Somalia who puts me through.

Would you like to get into other things, or is culinary your final point?

I definitely would get into other things despite my cooking creativity. But the focus for food will always be at the centre of it all. I could dabble into fashion or arts. I intend to own inter-station locations that are full of grains where people would come around, shop and communicate while having fun. The young ones should find something that will stand the test of time, not something that will stay for a moment. It is also important that one finds something he or she loves, because if you are not making money from your passion, it will not take you where you want it.  

What are we expecting from Chef Waltz in the next 10 years?

I want to get a higher degree in culinary school. I want to understand the chemistry of food and how it relates to affection. I like to ask my clients what they like to enjoy because I like the fact that foods evoke emotions.

Do you face culinary competition like it is in other businesses?

There is a huge competition in the culinary world. But I like to think that God has created different spaces for different people. For me, most of the jobs I do are referrals. I rarely post my jobs, but for once I might just post something.

How cost effective is Chef Waltz

I rather work with my client’s budget. If my client tells me the number of guests he is expecting and how much he wants to pay, we can work it out together with a lot of consideration for both to be comfortable, considering the groceries I need to buy. If you say Chef Waltz, this is what I can afford, I will tell you what and what it will give to your guests and they will be comfortable.

Most of your mates are enjoying the wrong side of life. What advice do you have for young boys who want to do what you are doing?

In a growing economy like Nigeria, I think it is important as an individual to know what it is that you want to do in a lifetime.