Cheftune’s Culinary Expertise Transcends Across International Boundaries

By OLUWADAMILARE DANIELS

In the lively ambience of Nnebufine Kitchen, patrons are consistently immersed in a comprehensive experience—delighting in the flavours of the cuisine and beverages while appreciating the establishment’s decor. Yet, amidst the clamour of clinking utensils and animated conversations, there lies an often-overlooked story—the journey of the culinary maestro Cheftune, a gifted flambe expert, who works diligently behind the scenes.

Fortune Ubah, possesses a Bachelor of Science degree and a Master’s degree in Food Initiative from HBS USA, after he completed a two-year post-COVID course at a United States institute annexed in Nigeria.

As the Chief Executive Officer of Nnebufine, he is affectionately known as Cheftune, a name derived from his own, combining ‘tune’ with ‘chef.’ The most captivating aspect of Cheftune’s persona is his demeanour, exuding an unparalleled Nigerian confidence.

Cheftune’s expertise lies in transforming ordinary ingredients into remarkable culinary masterpieces. In this award edition, the Imo State-born chef will be introduced.

The international culinary expert participated in a Q&A session with CREEKVIBES OLUWADAMILARE DANIELS. His self-assurance can be traced back to his education at the Nigeria Navy Military Schools in Abeokuta, where he completed his secondary schooling.

It may come as a surprise that this distinctive restaurant, renowned for its uniquely African dishes and offering both indoor and outdoor catering services, has been in operation for approximately six years.

Continue to enjoy the unfolding narrative from Creekvibes scintilating magazine. Excerpts;

Apart from your experience in the culinary artisan role, what other crafts or positions have you previously engaged in?

I hold a certification in Digital Marketing and possess a CMD qualification. My professional experience includes serving as a digital marketer at a renowned IVF clinic, LouisMed Specialist Hospital, located on the Island. Additionally, I have held various managerial roles within the hospitality sector in Lekki, Lagos. All along, I have been living in Lekki.

What is the correlation between a chef and a digital marketer, and in what manner and location did you receive your training as a digital marketer?

I learnt on the job, while I was at LouisMed Specialist Hospital as a digital marketer.

What are your culinary skills; are you capable of preparing a variety of dishes, or do you prefer to adhere to traditional recipes?

By all standards, I am a global chef. My expertise lies in the creation and recreation of diverse meals, encompassing continental, intercontinental, Italian, and French cuisines. In addition, I engage extensively in the practice of intro-fusion cooking.

Could you provide details as to what ‘introfusion’ entails?

Intro-infusion refers to the process of incorporating various recipes into a specific dish. For instance, I can blend a Mexican recipe with a Nigerian dish. The TACO exemplifies a fusion of Italian and Mexican culinary traditions, resulting in one of the most delightfully made meals.

Are you married or Single?

I am happily married, and my marriage is blessed with two children. My wonderful wife is an indigene of Akwa Ibom State.

Could it be ascertained that the chefs do not grant their wives complete access to prepare meals for them?

My wife seldom prepares my meals, as I take on the responsibility of cooking with great enthusiasm. In a nutshell, I have a customised four-burner gas stove with a password to prevent her from using it, it is amusing that I make it a point of duty to prepare a diverse range of dishes at once, as I find the idea of cooking a single meal rather monotonous.

Could you please provide the names of some individuals for whom you have recently provided catering services?

I have a considerable number of individuals who have appreciated my culinary skills, with Barrister Ubah being one notable example among them.

As you have developed into an accomplished chef, which dish do you consider to be the least appealing?

Apologies to my friends in the South-West. In my honest opinion, the ‘Ewedu & Gbegiri cuisine’ ranks as the most uninteresting meal I have ever experienced. This sentiment arises from the method of preparation, which involves the use of a broom—an implement prone to breakage—and the Gbegiri component exacerbates my discontent. To me, it appears to be one of the least healthy meals available. Regrettably, it has garnered considerable followers (chuckles).

What are your plans for the next 5 years?

Five years appears to be an extended period. I have annual objectives in place. I intend to establish some exquisite restaurants which will feature à la carte menus before the end of the year.

One of them will be an ‘Alfresco Bar’.

What is an Alfresco Bar?

This establishment will feature a refined open bar to be complemented by an elevated atmosphere and a live cooking setup for meal preparation. The experience promises to be lite and enjoyable.

Lastly, during a trip to the United Kingdom, I observed that sugar was added to certain dishes while dining in the Elephant & Castle area. Is this a common practice, and what is the reasoning behind it?

It is not entirely accurate to say that sugar is only used in sweet dishes or to sweeten dishes; rather, it is often incorporated into predominantly sour dishes, such as ‘Bloody Mary’ or extremely spicy pepper dishes, as it serves to balance the overall flavour of the cuisine.

If you were presented with international opportunities to relocate as a chef, would you oblige?

I will most definitely… I am unequivocally committed to cooking and working with food, as it is my true calling, and I possess a profound passion for it.