Ololade Tetede
Food Entrepreneur · Agege
4–7 years cooking experiencePersonal information
- Full name
- Ololade Tetede
- Location
- Agege
- Gender
- Female
- Age
- 25
- Phone
- 07046248867
- rachytet@gmail.com
- Residential address
- 4 Ashorobi Street Ifako Agege
- Social handles
- Bakeandchills.ng lademrsmoney
Applicant profile
- Applicant type
- Food Entrepreneur
- Applicant type other
- —
- Current occupation
- A baker
- Cooking experience
- 4–7 years
Competition experience
- Prior competitions
- No
- Competition details
- —
Competition readiness
- Available throughout competition
- Yes
Entrepreneurship and impact
- Runs a food business
- Yes
- Business name
- Bake ‘n’ Chills
- Business type
- Bakery
- Years in operation
- 2
- Business challenge
- One of the biggest challenges Bake & Chills faces is growing beyond being a small food business and building the structure, visibility and recognition needed to become a stronger food brand. I believe Eko Flavours could help me overcome this by giving me exposure, access to a community of culinary professionals and food entrepreneurs, and an opportunity to learn from people who are further along in their journeys.
It would also help me develop my culinary skills and expand beyond the products I currently sell, while giving Bake & Chills the visibility to reach a wider audience. Most importantly, I want to learn how to build a business that is not only commercially sustainable but also more intentional about food waste, creativity and making the most of every ingredient.
Culinary journey
My culinary journey began in the comfort of my home, where cooking was initially a way to explore my creativity and create something enjoyable for myself and others. Over time, that interest grew into a deeper passion for food, baking, and the process of transforming simple ingredients into something memorable.
I began my entrepreneurial journey with my food business, Bake & Chills, where I specialise in baked treats, particularly banana bread. Building the business has taught me far more than recipes. I have learned about consistency, product development, presentation, customer experience, and the discipline required to produce quality food repeatedly.
My desire to become more skilled and well-rounded in the kitchen has also pushed me to intentionally seek out learning opportunities. In 2026, I enrolled in Hilda Baci’s Home to Pro Cooking Class, where I was exposed to new techniques, cooking methods, and a more professional approach to food preparation. I have continued experimenting with different dishes, baking techniques, and recipes, constantly challenging myself to improve.
Today, I see cooking as more than a hobby or business. It is a craft that allows me to express creativity, tell stories, connect with people, and continually challenge myself. My culinary journey is still evolving, and I see Eko Flavours as an opportunity to step outside my comfort zone, learn from other talented cooks, showcase my creativity, and take my culinary skills to a higher level.
Cooking inspiration
My cooking is inspired by my love for creativity, Nigerian food culture, and the joy of creating something that makes people feel good. I am inspired by familiar flavours and traditional dishes, but I also enjoy experimenting with ingredients and techniques to create something with my own touch.
I am particularly inspired by the reaction people have when they enjoy something I have made. Knowing that food I created can bring comfort, excitement, or create a memorable experience motivates me to keep improving.
I am also inspired by the opportunity to learn. Every new technique, recipe, ingredient, or cooking experience challenges me to become better and pushes me to see just how much more I can do in the kitchen.
Signature dish
My signature dish is my special jollof rice, a recipe I’ve developed by experimenting with flavours I love. I make my base with bell peppers and cherry tomatoes, which gives the rice a rich and vibrant flavour. My secret ingredient is sesame seed oil, which adds a subtle nutty aroma and a unique depth of flavour. Jollof rice is such an iconic part of Nigerian cuisine, and I love putting my own spin on it while still keeping the familiar, comforting taste that makes it so special.
Why I want to participate
I want to participate in Eko Flavours because I see it as an opportunity to challenge myself, showcase my creativity, and grow as a cook. My culinary journey has taken me from home cooking to building my own food business, and I want to take the next step by putting my skills to the test in a competitive environment. I am excited about the opportunity to learn from other talented cooks, experience new perspectives, and share my love for food with a wider audience. Most importantly, I want to prove to myself that I am capable of more in the kitchen and push myself beyond what I already know.
What winning would mean
Winning Eko Flavours would mean more to me than simply taking home a prize. It would be a validation of how far I have come in my culinary journey and a reminder that the time, effort, and courage I have invested in developing my skills are worth it. It would also give me the confidence and visibility to take my passion for food more seriously, grow my food business, and open doors to new culinary opportunities. Most importantly, it would inspire me to keep learning, creating, and challenging myself to become a better cook.
