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Chef Déé [Damilola O. Peters]

@chef_d.gh

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👩🏿‍🍳Chef/ Chef Instructor/ Consultant @reddishchronicles, @reddish_consulting Anywhere & Everywhere Else #afrofusionmaniac

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Pearl Millet Skin.
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The growing millet does not fear the Sun!
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Pearl Millet was domesticated over 4,000 years ago in the West African Sahel, spreading later to East Africa and India. Pearl Millets, along with sorghums, have been dominant staple crops in Africa for over a thousand years. More drought-resistant than other cereal crops, Pearl Millet has become the staple food for millions of people in Africa and India who live on desert fringes or in other highly arid regions. Pearl Millet now is widely distributed, occurring in parts of the Americas and Australia. In the last 30-50 years, the use of maize has replaced Pearl Millet in parts of tropical Africa; however, there is a recent renewed interest in Pearl Millet for use in regions facing increased droughts and intensified desertification, as it is more heat and drought tolerant than maize.

#shef #shechef #foodartist #foodart #foodartistry #foodgasm #foodporn #artonplate #foodphotography #foodplating #foodsex #culinarypicasso #culinaryarts #culinary #foodpornography #afrofusion #africaningredients #myheritage #africanheritage #roots #african #africanroots #excellentfoodpresentation #afrofusionqueen #passion #craft #culinarygastronomy #gastroart #afrofusionworldwide🌍 #afrofusionmaniac by @chef_d.gh

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4 years ago

Bitterleaf ice cream / Salted egusi crumble.
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I remember my journey into Afrofusion like yesterday. Fearful, anxious and everything looking grey. Would it be accepted, would it be liked, bursting with thoughts while I shriveled up with fright. I said “You’ll be fine D” and took a deep breath, I looked up and it was quarter past twelve. It wasn’t easy but I pushed through and knew to the craft I had to stay true. Has the journey been fruitful, do you look back? Have you seen my works, I don’t mean to brag! So folks, it’s important to stay true to thyself, if not, there’s no one to blame other than yourself. For I thought it was absurdness, until I embraced WEIRDNESS!

#cheflife #shef #chef #shechef #afrofusion #chefexcellentplates #food #foodie #foodphotography #foodies #foodporn #eatwithyoureyes #foodgasm #foodgraphy #afrofusionworldwide🌍 #africaningredients #africa #roots #heritage #panafrican #afrofusionmaniac #chefhubafrica #weirdness #myuniquenessandweirdness #foodplating #platingskills #foodstyling #foodart #afrofusionaddict #foodism by @chef_d.gh

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4 years ago

WAGASHI & YAM DUNE….

📸 @chefbelle

Wagasi is a type of West African cheese made from cow’s milk.It is commonly made by the Fulani people, especially those of Northern Benin. It is sold in abundance in Parakou, a city in Central Benin. It is also found across West African countries, particularly in the Savanna zone on the latitude of Parakou.

It is commonly known as wagasi in the Zarma-Songhai and Dendi languages and in the Fon language, wara in Nagot language and gasaru in Bariba language. The French also call it fromage. In Ghana it is also widely known as wagashi, which is most likely from the Zarma-Songhai word for it. It is relatively soft in texture and mild in flavor and is frequently used in cooking.

#foodie #shechef #cheflife #shef #foodies #foodart #foodartist #foodporn #foodphotography #foodartonplate #eatwithyoureyes #africaningredients #africanflavours #foodpornography #foodgasm #foodism #afrofusionworldwide🌍 #afrofusion #afrofusionmaniac by @chef_d.gh

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4 years ago

I’m not for everyone. Thank God!

#live by @chef_d.gh

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11 days ago

Some people have a beautiful way of presenting themselves to the world.

Then, every now and again, life introduces you to the person behind the presentation.

It’s always interesting to be reminded that character speaks loudest when there’s no audience, no applause, and nothing to gain.

I’ve learned that authenticity will always outlast performance, and consistency will always outshine perception.

Not everything needs a response. Some things simply deserve observation.

Bye Felicia by @chef_d.gh

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a month ago

Three years ago, God gave me the most precious gift—YOU. ❤️

My sweet Ibukun, watching you grow has been one of the greatest joys of my life. Your laughter lights up my world, your hugs heal my heart, and your incredible Yoruba words make me so proud every single day.

You have taught me a love deeper than I ever knew existed and made being your mummy my greatest blessing.

On your 3rd birthday, my prayer is that God continues to protect you, guide you, and fill your life with joy, wisdom, favor, and endless love.

Happy Birthday, my answered prayer, my sunshine, my pride, and my joy. I love you beyond words, beyond measure, and beyond forever.

Love always,
Mummy ❤️✨ by @chef_d.gh

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a month ago

This restaurant, @cusp.patisserie, in Lagos, Nigeria, blends classic French pastry techniques with West African ingredients

Savory, nutty and spicy flavors in pastries? It sounds wild but it works!

Shoutout to @tray_ciee for creating this in Nigeria!
The talented chef @chef_d.gh brought all of these together.

#festusfeasts #nigeriancusine #foodfusion #frenchpastries #africanfood taken in Lagos, Nigeria by @chef_d.gh

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a month ago

I do not owe anyone an explanation.

I know who I am, and the people who truly KNOW me know exactly who I am. I’m not built for everyone to like me, and that’s perfectly fine. No be everybody like Jesus sef, so who I be?

Feel free to judge. Feel free to roast. Feel free to create your own version of me in your head.

Just don’t expect me to join the conversation.

…Oh, and before I forget:

DON’T ASK ME ANY FOOLISH QUESTIONS! by @chef_d.gh

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2 months ago

@cusp.patisserie was definitely one for the books.

What started as another consulting project quickly became one of those experiences that challenged me, stretched me, frustrated me, inspired me, and reminded me exactly why I do what I do.

From menu engineering and team training to creating systems, fixing gaps, tasting, retasting, and making sure standards remained standards, there was never a dull moment.

This video captures some of my favourite parts—the laughs, the lessons, the random corrections, the team banter, and the beautiful relationships formed along the way.

A special shout-out to @tray_ciee Building a business is not for the faint-hearted, and I’ve watched her show up with grit, determination, resilience, and an unwavering belief in her vision. Dreams are beautiful, but the work behind them is what brings them to life.

One thing about me? I will always bet on excellence. I will push, teach, guide, challenge, encourage, and show up until the vision becomes reality. That’s the part nobody sees when they admire the finished product.

To every member of the team who trusted the process, endured the training sessions, embraced the corrections, and showed up every day willing to learn—thank you. You made the journey worthwhile.

CUSP gave me memories, lessons, plenty of stories to tell, and a few reasons to finally book that vacation. 😂🥂

Some projects pay you.
Some projects teach you.
The unforgettable ones leave a little piece of themselves with you.

BUT WAIT……..WE AIN’T DONE JUST YET!

#CUSPPatisserie #CulinaryDirectorDiaries #ChefD #BuiltWithPassion FoodAndPeople OneForTheBooks by @chef_d.gh

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2 months ago

Too glam to be ignored, too grown to be explained.

#chef #cheflife #shechef #iamthefood #foodies by @chef_d.gh

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2 months ago

The Nigerian Culinary Industry’s Growing Problem: Chasing Salaries Instead of Careers

One trend I have observed repeatedly within the Nigerian culinary industry is the increasing number of young chefs who make career decisions based almost entirely on salary rather than long-term professional development.

Before anyone misunderstands the point, there is absolutely nothing wrong with wanting better pay. Every chef deserves to earn a respectable living wage. The hospitality industry is demanding, physically exhausting, and often requires long hours, weekends, and holidays away from family. Financial compensation matters.

The problem begins when salary becomes the only factor driving career decisions.

Many young chefs today are accepting positions not because they align with their career goals, offer quality mentorship, expose them to better systems, or provide opportunities to develop technical competence. Instead, they are often attracted by the immediate increase in monthly earnings.

A few months later, many find themselves dissatisfied, stagnant, or searching for another opportunity with an even higher salary. The cycle repeats itself……….CONTINUED IN THE COMMENT SECTION by @chef_d.gh

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4 months ago

ABULA means so much more to me as an Oyo girl.
It’s not just food — it’s home, culture, memories, and pride served in one plate.

The rich àmàlà, the smooth gbègìrì, the flavorful ewédú, and that perfectly spiced stew… every bite tells a story of where I come from.

Being an Oyo girl means carrying a culture so rich, and Abula will always be one of the sweetest reminders of that.

This isn’t just a meal, it’s identity. 🤎
Proudly Oyo. Proudly rooted.

#AbulaChronicles #OyoGirl #ProudlyYoruba #TasteOfHome #cheflife by @chef_d.gh

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5 months ago