Jimoh
Babatunde
Asking him to tell you how he got into
the hospitality industry puts a childish smile on his face as he
gladly tells you that he was born into it as his parents were both
chefs back in their native country of Sweden, “my parents had
restaurants in Sweden were I had to do anything from moving the
lawn, washing the dishes and peel potatoes to get some extra pocket
money from about the age of 12.”
Magnus literally grew up in hotels and
restaurants. These early childhood experiences ignited a passion for
food in the young Magnus. It was therefore not surprising that like
his parents, Magnus developed an uncanny passion for food leading to
an early career in the field, he equally saw in the profession an
opportunity to be able to travel to different countries of the
world.
Not wanting to loss such opportunities,
he needed to sharpen his skills before moving out so he enrolled in
a college , “after 2 years in collage I got thrown in the deep end
of restaurants and was working 16 hours a day to learn as much as I
could.
“Most days it was one restaurant in
the morning and then another in the evening. Looking back there was
no hard times in being screamed at by the senior chefs , its only
good, fun memories that built up the old school generation of chefs.
It was all though but fun.”
He knew early in life that being a
chef is a life style which goes with pressure and he was fully
prepared for such life. Magnus said he realized that as a chef one
needs to work long hour for low pay for many years as “It’s not
the glamour you see on TV.”
So, Magnus started his career early,
working his way through some of the top restaurants in Sweden,
including training at the word famous “Johanna’s” a Michelin
Star Restaurant.
In 1994 Magnus decided to take his
career “on the road” and moved to London. Here he worked at the
famous “Mogens Tulstrup” and “Sir Terrence Conran” where he
focused on honing his ala Carte’ and exclusive catering skills.
Magnus then decided to try his hand at
managing his own restaurant in London. Although successful, after
five years, he decided it was time for a new chapter in his career
and moved to China as the Executive Chef at the Dalian Hotel.
‘This was a very exciting period in
my career,” says Magnus, as he recalled his sojourn in China.
‘‘Asian cuisine amazed me both in its complexity but also in its
simplicity. It is an experience which remains part of my repertoire.”
Following a successful couple of years
in the Far East, Magnus returned to the United Kingdom to work for
the famous “Chef Christian Sandefeldt”. He assisted Chef
Sandfeldt with several projects, ranging from Chef Sandefeldt’s
world famous fine dining restaurants, to the innovative “Gastro
Pub” concept. During the three years, Magnus was part of several
new openings, under the “Sandfeldt” banner.
At the start of the new the millennium,
Magnus decided to follow his heart to Africa. He joins the world
famous Irish Chef, Conrad Gallagher, the youngest three Star Michelin
Chef in the World, here he assisted Conrad, who was Group Executive
Chef for Sun International, the leading Hotel and Casino Operator in
South Africa.
Focusing on redesigning the food
concept for the group, Magnus’s travels took him across Sub Sahara
Africa, from the world famous Sun City, to the Royal Livingstone at
the Victoria Falls in Zambia, to one of the top Leading Hotels of the
World, the famous Table Bay Hotel in Cape Town, South Africa.
It was from South Africa that Magnus
moved to the west region, this time to Nigeria where he pitched tent
with the Federal Towers in Victoria Island, Lagos and later to Abuja
Sheraton Hotel where he presently entices the people with his delight
some culinary skills. “I relish the opportunity to be part of a
dynamic management team,’’ says the culinary expert of his Abuja
Sheraton Hotel move. ‘
‘Nigeria has always been close to my
heart and I think it will be difficult to find more eager to learn
and receptive people anywhere in the world than it is here. I think
African cuisine is on the verge of joining the main stream cuisines
across the world and I am privileged to play my small part in it.”
Asked what his philosophy is when it
comes to food, Magnus will tell you he belongs to the school of
thoughts that believes the food should speak for itself. “Don’t
over complicate. When you have good ingredients let them speak for
themselves.”
To him food is all about being
together, so anything that is cooked at home with the family is his
favourite. So, he tells you happily that his favourite home cooked
meal is fried herring with mashed potato and lingonberry. Though
not an early morning eater, Magnus' ideal breakfast is coffee.
On a lighter note, asked him what his
funniest kitchen incident was, he answered “when we had an outside
function for 1000 people in a game reserve 7km from the unit and the
rain start and we have to move all food and set up to the unit again
and be ready in time for their dinner.”
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