What an inspiration it was for Lishe to speak with Lillian Elidah, a conscientious chef, businesswoman, and personal coach. See interview below:
- You have a rich global heritage around food culture. How do you think that has influenced you to become a chef?
Answer: didn’t quiet understand this question . Becoming a chef or in my works as a chef ? If it’s the latter, I’ve used to to create dishes with various flavours and textures from different countries and also it’s reflective in the way I work
- Without a doubt, African contributions to local food security and food sovereignty have been underappreciated. Many chefs are showcasing traditional African dishes, honoring their native countries. What are some of your favorite dishes?
Answer: There was a while I did my cook show 60 seconds with The Savanna Chef and I covered food from the Africa cup and I’d say every part of Africa has something that is my favorite. The bunny chow is one of my favorites . Suya and jollof rice from west Africa and Eastern Africa we have Pilau , Mahambri that I like . In Zambia Kapenta and village chicken a big favorite
- Having worked in many countries, how do you think sets skilled African chefs apart?
Answer: African chefs have the ability to work with natural and more ” wild ” produce and the versatility in our cooking skills are amazing due to the various tribes and origins of population in our countries . The ability to use spices, various cooking methods and tools
- How do choose to elevate the African contributions and influences on cultures and cuisines around the world?
Answer : For me , it would be showcasing our food culture in a modern and trendy way. A way that is captivating and also remind the world that we are a continent of many vegetables and fruits so we use that in our cooking
- What have been your finest and worst professional moments; and what do you wish you knew from the beginning of your chef career?
Answer: the finest moments were appearing on CNN, The Travel Channel and other media platforms but also having had the chance to work in so many countries and establishments . The worst was when I had to close my first location restaurant because I went bankrupt. I wish I knew that cooking in the kitchen and running it as a business are two different things and that you might change careers many times and hard to work as chef when you’re a woman and have kids
- How has having children altered your life, both in the kitchen and at home?
Answer: I’ve had to totally change my field and career now that I’ve a child and I’m on a break from working in the kitchen for. While. I need my creative juices flowing again . My life is different now. Every single decision is about how it will affect my daughter or myself and being a single parent it’s all on me. I’ve become more patient . I’ve healed and worked through a lot of trauma both adult and childhood and just been trying hard to provide to her an emotionally, physically, financially and mentally stable mother.
