Chef Fregz

Last updated

Gbubemi Fregene, better known as Chef Fregz, is a Nigerian chef. [1] [2]

Contents

Early life and education

Gbubemi Fregene was born in Abeokuta. He grew up in Benin City. He studied Industrial relations and human resource management at Covenant University and cuisine at Le Cordon Bleu Culinary Institute, France. [3] [4] [5]

Career

Gbubemi started his culinary internships at Oakwood Park and Protea Hotel in 2004 and continued at Oleander Lodge in 2007, while studying. In 2009, he started his own catering service called DVARD Catering Service. Fregene left Nigeria in early 2010 to study at Le Cordon Bleu Culinary Institute in Paris, France, earning a Diploma in Cuisine. At the institute, he learned classical French cooking techniques while also experiencing diverse cultural influences from different countries. After completing his studies at Le Cordon Bleu, he worked as an intern at the Market Restaurant, Paris from November 2010 till February 2011. Fregene was retained in the restaurant after the internship period.

Gbubemi returned to Nigeria and built his brand focusing on attracting Nigerian youths by appealing to their passion for new and creative cooking. In order to meet the need for young chefs to communicate and connect with the upwardly mobile crowd which he serviced, he promoted his brand by hosting regularly summer style cookouts called Chef Fregz™ Special. [6] Gbubemi has also been a judge in cooking competitions in Nigeria, including Knorr Taste Quest. [7] [8] [9] [10] [11] [12]

Personal life

He married Kemi Lala Akindoju in September 2018 and had a son in February 2021. [13]

Related Research Articles

<span class="mw-page-title-main">Le Cordon Bleu</span> Culinary educational institution

Le Cordon Bleu is an international network of hospitality and culinary schools teaching French haute cuisine. Its educational focuses are hospitality management, culinary arts, and gastronomy. The institution consists of 35 institutes in 20 countries and has over 20,000 students of many nationalities.

<span class="mw-page-title-main">Paul Prudhomme</span> American chef

Paul Prudhomme, also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks.

<span class="mw-page-title-main">Cooking school</span>

A cooking school is an institution devoted to education in the art and science of cooking and food preparation. There are many different types of cooking schools around the world, some devoted to training professional chefs, others aimed at amateur enthusiasts, with some being a mixture of the two. Amateur cooking schools are often intertwined with culinary tourism in many countries. Programs can vary from half a day to several years. Some programs lead to an academic degree or a recognized vocational qualification, while others do not. Many programs include practical experience in the kitchen of a restaurant attached to the school or a period of work experience in a privately owned restaurant.

Le Cordon Bleu College of Culinary Arts in Chicago was founded in 1983, and closed in September 2017. The school was accredited by the Higher Learning Commission and was located in Chicago, Illinois. The school offered an Associate of Occupational Studies degree and Certificate Program in Le Cordon Bleu Culinary Arts and an Associate of Occupational Studies degree in Le Cordon Bleu Pâtisserie and Baking.

Fujio Shido was a Japanese chef who played an important role in introducing French cuisine to Japan. When he was in his early 20s, he stowed away on a ship going to London, where he was deported. However, on his trip back to Japan, he escaped the ship when it stopped in Marseilles, eventually making his way to Paris. There he studied as the Le Cordon Bleu cooking school.

Le Cordon Bleu of Culinary Arts in Austin (LCB-Austin) was a private school located in The Domain, a 235-acre (0.95 km2), multi-use park in Austin, Texas. The cooking school was affiliated with Le Cordon Bleu Schools North America.

Le Cordon Bleu College of Culinary Arts Las Vegas was a culinary school founded in 2003 and owned by Career Education Corporation under a licensing agreement with Le Cordon Bleu in Paris. The school was accredited by the Accrediting Commission of Career Schools and Colleges of Technology (ACCSCT). In Las Vegas, Nevada, the school offered an Associate of Occupational Science degree in Le Cordon Bleu Culinary Arts and a Certificate in Le Cordon Bleu Pâtisserie and Baking.

The California Culinary Academy (CCA) was a for-profit school, and an affiliate of Le Cordon Bleu located in San Francisco, California. Danielle Carlisle established the school in 1977 to train chefs using the European education model. The original location on the corner of Fremont and Howard Street in the South of Market area of San Francisco, was located in the remodeled, top-floor, cafeteria in the Del Monte headquarters. The academy trained more than 15,000 people for restaurant careers through its 30-week baking and pastry chef program and 16-month culinary arts degree program. It was purchased by Career Education Corporation in 1999.

<span class="mw-page-title-main">Gianfranco Chiarini</span> Italian chef from Ferrara, Italy

Gianfranco Chiarini is an Italian celebrity chef, food engineer, television personality and restaurateur. His career ranges from Michelin starred restaurants, cruise lines, deluxe hotels and resorts, restaurateur, consultancy chef, TV chef, chef to presidents and royalty, research and development chef for the mass manufacturing food companies across Europe, Middle East and Africa, food technology applications chef, culinary teacher and book writer. In addition, Chiarini speaks seven languages: English, Italian, Spanish, French, Portuguese, German and Arabic. These varieties of languages have made him an intercultural chef, permitting him to cross over to many countries and culinary styles internationally.

<span class="mw-page-title-main">Shipra Khanna</span> Indian celebrity chef

Shipra Khanna is an Indian celebrity chef, restaurateur, author and television personality. She is best known for, at the age of 29, winning the second season of the Indian television show MasterChef India (2012) which aired on Star Plus.

Note by Note cuisine is a style of cooking based on molecular gastronomy, created by Hervé This. Dishes are made using pure compounds instead of using animal or plant tissues. This said the cuisine is like "a painter using primary colours, or a musician composing electroacoustic music, wave by wave, using a computer".

Jack Lee is an American celebrity chef of Chinese descent based in Ho Chi Minh City, Vietnam. He is often referred to in Vietnamese media as đầu bếp Hollywood or đầu bếp của ngôi sao in recognition of his background as private caterer for numerous Hollywood celebrities in the United States, which by association has advanced his public profile in Vietnam. At the height of his career while based in America, he was the executive chef of Baroness Kimberly Moore's Echelon Club, a charitable lifestyle organization for high-profile individuals in Hollywood, and banquet chef at the Hotel Bel-Air. He has featured on a number of television series both in Vietnam and the United States, including Rachael vs. Guy: Kids Cook-Off;, Cutthroat Kitchen, Food of the Stars and Food Paradise. He is currently appearing as a judge on Junior MasterChef Vietnam as well as Vietnam’s version of My Mom Cooks Better Than Yours on state-owned channel VTV3 and is also filming for the Asian Food Channel. He has been promoting Netspace Culinary Academy in Vietnam with celebrity chef Anna Olson and is a goodwill ambassador for the culinary charity K.O.T.O.. In 2018, the prominent Vietnamese-language magazine The Thao Van Hoa named Jack Lee Chef of the Year.

<i>Suru Lere</i> 2016 film by Mildred Okwo

Suru L'ere is a 2016 Nigerian comedy drama film, co-produced and directed by Mildred Okwo. It stars Seun Ajayi, Beverly Naya, Kemi Lala Akindoju, Tope Tedela and Enyinna Nwigwe, with a special appearance from Rita Dominic.

Madeleine Kamman was a French chef and restaurateur, cookery teacher and author of seven cookbooks, who spent most of her working life in America bringing the rigors of French technique to American ingredients and audiences.

Knorr Taste Quest is a Unilever Nigeria-sponsored TV reality show that started airing in 2013. The show was created to reinforce Knorr's culinary expertise. During the show, the brand's panel of expert judges give various tasks to the contestants to test their culinary prowess and also their creativity.

<span class="mw-page-title-main">Kemi Lala Akindoju</span> Nigerian actress

Kemi "Lala" Akindoju is a Nigerian actress. She won an Africa Magic trailbrailzer award for her role in the film adaptation of Dazzling Mirage.

Alex Oke is a Nigerian chef.

<span class="mw-page-title-main">Uzoamaka Aniunoh</span> Nigerian actor

Uzoamaka Aniunoh is a Nigerian actor and writer. She has been a regular cast member of MTV Shuga appearing in several series including the first and the sixth.

<span class="mw-page-title-main">Éric Briffard</span> French chef

Éric Briffard is a French chef. He is the executive chef and director of the Culinary Arts at the school Le Cordon Bleu since January 2016.

<i>The Smart Money Woman</i> Nigerian series

The Smart Money Woman is a Nigerian TV series based on a 2016 novel of the same name by Arese Ugwu. The series premiered on Africa Magic Showcase in September 2020. The series was filmed to exclusively dramatise the novel. The series which initially aired as a single season of 13 episodes on Africa magic was released on Netflix as a single season with 7 episodes on Netflix on 16 September 2021. It was executively produced by the writer of the novel, Arese Ugwu and produced by Isoken Ogiemwonyi, Akintunde Marinho, Kemi Lala Akindoju. It starred Osas Ighodaro, Timini Egbuson, Ini Dima-Okojie, Kemi Lala Akindoju and many others.

References

  1. "Chef Fregz, Leading Nigerian Chef reveals his all-time Favourite Soup -Watch". Pulse. Retrieved July 26, 2016.
  2. "Cuisine with Chef Fregz: Sourcing for Produce". Bella Naija. Retrieved July 26, 2016.
  3. "Gbubemi Fregene". The Guardian. Archived from the original on September 14, 2016. Retrieved July 26, 2016.
  4. "Gbubemi Fregene of Chef Fregz catering tells Bella Naija about the business of catering" . Retrieved July 26, 2016.
  5. "Culinary Expert Chef Fregz". Onobello. Archived from the original on August 16, 2016. Retrieved July 26, 2016.
  6. "Gbubemi Fregene aka Chef Fregz". Anabelgroup. Archived from the original on September 14, 2016. Retrieved July 26, 2016.
  7. "Unilever out with cooking TV show". The Nation. Retrieved July 26, 2016.
  8. "Chef Fregz". Knorr. Archived from the original on September 22, 2016. Retrieved July 26, 2016.
  9. "Culinary Expert Chef Fregz". Onobello. Archived from the original on August 16, 2016. Retrieved July 26, 2016.
  10. ""I started with nothing" 3 Things You Should Know about Chef Fregs, the Nigerian Multi-Millionaire Male Chef". Manly. Retrieved July 26, 2016.
  11. Anslem JON (March 17, 2016). "Chef Fregz – Beyond The Toque, Apron and Utensils". Tush Magazine. Archived from the original on March 19, 2016. Retrieved July 26, 2016.
  12. "The Young Nigerian S01 Ep02- The Chef – YouTube". YouTube . Retrieved July 26, 2016.
  13. BellaNaija.com (2021-02-21). "It's Baby No. 1 for Chef Fregz & Lala Akindoju". BellaNaija. Retrieved 2021-02-28.