USEN BLESSING MERCY
Culinary Student · Ibeju-Lekki
Less than 1 year cooking experiencePersonal information
- Full name
- USEN BLESSING MERCY
- Location
- Ibeju-Lekki
- Gender
- Female
- Age
- 35
- Phone
- 07030145676
- blissfultravelsandtours@gmail.com
- Residential address
- 9, OLAYINKA ABIOLA STREET, ILLASAN ,LEKKI
- Social handles
- Usen blessing ,facebook
Applicant profile
- Applicant type
- Culinary Student
- Applicant type other
- Hospitality business school
- Current occupation
- Student
- Cooking experience
- Less than 1 year
Competition experience
- Prior competitions
- No
- Competition details
- Yes
Competition readiness
- Available throughout competition
- Yes
Entrepreneurship and impact
- Runs a food business
- No
- Business name
- —
- Business type
- —
- Years in operation
- —
- Business challenge
- Confidence
Culinary journey
My journey at Hospitality Business School (HBS) has been a transformational process of refining raw passion into disciplined professionalism. From mastering foundational knife skills and classic sauces to executing precise commercial kitchen math and food safety protocols, HBS has equipped me with both the creative artistry and operational rigor required in high-tempo kitchens. I view cooking as an ideal balance of science, heritage, and service, and my time as a student continues to build the groundwork for my future leadership in the hospitality industry."
Cooking inspiration
I am deeply inspired by the power of food as a native Akwa ibom I love to bring people together and tell a story. For me, cooking is about respecting tradition while delivering genuine hospitality. Nothing motivates me more than crafting a memorable meal that makes people feel welcomed, enjoyed good nourished food , and connected.
Signature dish
Dish: Authentic Akwa Ibom Afang Soup with Stockfish, Dried Fish, and Assorted Meats
The Concept: "My signature dish is classic Afang soup, a centerpiece of Southern Nigerian culinary tradition that relies on balancing bold stock flavors with the contrasting textures of two distinct leafy greens.
Technique & Execution: "The key to exceptional Afang lies in precision timing and moisture management. I start by slow-simmering a rich base using tenderized goat meat, stockfish, ground crayfish, and scotch bonnets. I add finely shredded waterleaf first, allowing its natural moisture to melt into the palm oil and stock, before finishing with freshly pounded, sun-dried Afang leaves. Cooking the Afang leaves just long enough ensures they retain their vibrant color, bite, and dark, earthy aroma.
Why I want to participate
"I want to participate in the Eko Food Competition to challenge my technical skills under pressure and showcase my passion for modernizing local food culture. It’s an incredible platform to learn from industry experts, gain valuable feedback, and connect with fellow culinary professionals driving the local food scene forward.
What winning would mean
Inspiring the Next Generation: Beyond personal growth, winning means showing aspiring chefs and culinary students that disciplined practice, technical precision, and passion pay off—setting a benchmark for what local culinary talent can achieve on a national stage.
