Tiyan Alile | |
|---|---|
| Born | Benin, Edo Nigeria |
| Citizenship | Nigerian American |
| Education | L'Academie de Cuisine |
Tiyan Alile is a Nigerian-American celebrity chef and restaurateur. She established Culinary Academy, the first culinary school in Nigeria. [1] A few of her former restaurants include a grill at the Ibadan Golf Club and a modernized Nigerian restaurant. [2] She is the current President of The Culinary Arts Practitioners Association in Nigeria, the founder and promoter of Culinary Academy and the Executive Chef of Tarragon, a fine dining restaurant and wine club. She has been involved in planning a number of events in the hospitality space and delivering masterclasses at the Fiesta of Flavours Food Fairs, the GTBank Food and Drink Fair, the Mzansi Culinary Festival (SA). [3]
Alile was born in Benin City to a physician father while her mother is a judge. After earning a bachelor's degree in law and working in business law for ten years, [4] she branched into the food industry in 1993 building on her kitchen experiences with her mother, making cakes and barbecue grills. [2] She went back to school in 2012 to train in the culinary arts at the L'Academie de Cuisine. [4]
In high school, Alile had a cupcake store called Tea Time Cupcakes. She officially began working in the culinary arts in 1999 when she started a grill house at Ibadan Golf Club named Tees Hot Bites. [4] [5] Four years later, in 2003, she opened up a Nigerian restaurant called Matchsticks Concepts while she was a food columnist for Genevieve Magazine. [4] In 2015, Tiyan launched her restaurant called Tarragon (named after her favorite spice), which originally started out as a dinner club. [2]
Alile is the author of the book, Tale in a pie, which has been described as "the most scandalous story cook book out there". [6] The book was launched on May 5, 2017 she since has organized various book reading events both locally and internationally. [7] [ better source needed ]
In 2007, Alile began to teach cooking and established Nigeria's first culinary school Culinary Academy in 2012 based in Lagos, Nigeria. [8] [4] The culinary arts education meets international standards while focusing on Nigeria's diverse cuisine. She is also the president of Culinary Arts Practitioners Association of Nigeria. [5] Tiyan has taught master-classes at the Central Johannesburg College and has also trained one of the students at her academy who was invited to participate in the 2016 Young Chef Olympiad in India [9] At the 2016 edition of the GTBank Food and Drink Fair, Tiyan, along with other top chefs, taught young and aspiring chefs new culinary skills. [3] In 2017, she launched her "brainchild" project, the African Young Chefs Competition (AYCC), a platform for young African chefs with a focus on African indigenous cuisine on an international scale. [10] [1]
Alile served as the president to the Rotary club of Victoria Island East from 2013 to 2014. [11]
 | This section of a biography of a living person does not include any references or sources .(February 2020) |
Alile has won several awards, including the Luxury Travel Guide Best Restaurant awards, World Luxury Restaurant Award for fine dining and food presentation and the World Chefs Global Connect.
Chateaubriand is a dish that traditionally consists of a large front cut fillet of tenderloin grilled between two lesser pieces of meat that are discarded after cooking. While the term originally referred to the preparation of the dish, Auguste Escoffier named the specific front cut of the tenderloin the Chateaubriand.
Marcus Samuelsson is an Ethiopian-born Swedish-American celebrity chef, restaurateur and television personality. He is the head chef of Red Rooster in Harlem, New York.
Rick Bayless is an American chef and restaurateur who specializes in traditional Mexican cuisine with modern interpretations. He is widely known for his PBS series Mexico: One Plate at a Time. Among his various accolades are a Michelin star, the title of Top Chef Masters, and seven James Beard Awards.
Basque cuisine refers to the cuisine of the Basque Country and includes meats and fish grilled over hot coals, marmitako and lamb stews, cod, Tolosa bean dishes, paprikas from Lekeitio, pintxos, Idiazabal sheep's cheese, txakoli, and Basque cider.
Nora Guanzon Villanueva-Daza, popularly known as Chef Nora Daza, was a Filipino veteran gourmet chef, restaurateur, socio-civic leader, television host, and best-selling cookbook author. Daza was considered as the Philippines' first culinary icon, and was also known as the "Julia Child of the Philippines" and the Philippines' first "culinary ambassador".
The Culinary Revolution was a movement during the late 1960s and 1970s, growing out of the Free Speech Movement, when sociopolitical issues began to profoundly affect the way Americans eat. The Culinary Revolution is often credited to Alice Waters, the owner of Chez Panisse restaurant in Berkeley, California.
Ravinder Bhogal is a food writer, restaurateur, British chef, journalist and stylist. She opened her first restaurant Jikoni in Marylebone, London in September 2016.
Peter Merriman is a chef, restaurateur and one of the 12 founding chefs of Hawaii regional cuisine. In 2011, he and the other Hawaii Regional Cuisine chefs were inducted to the Hawaii Restaurant Association Hall of Fame.
Mary Sue Milliken is an American chef, restaurateur, cookbook author, and radio and TV personality with a focus on Latin cuisine in the United States.
Kristen Kish is a Korean-born American chef known for winning the tenth season of Top Chef. She was formerly chef de cuisine at Menton in the Fort Point neighborhood of Boston. She is the host of 36 Hours on Travel Channel and a co-host of Fast Foodies on TruTV as well as co-host of Iron Chef: Quest for an Iron Legend. She also hosts National Geographic’s Restaurants at the End of the World.
Leonor Espinosa De La Ossa, also known by her nickname 'Leo', is a Colombian chef whose Bogotá restaurant, Leo Cocina y Cava, featuring a fusion of traditional and modern Colombian cuisine, first brought her to international attention when it opened in 2007. Espinosa appears regularly on Colombian television, and also runs the restaurants Leo Cocina y Cava and Misia.
Joseph Johnson is an American chef and author best known for cooking the food of the African diaspora. He is the 2019 recipient of a James Beard Foundation Book Award, which he received for Between Harlem and Heaven, co-authored with Alexander Smalls.
Lorena Garcia is a Venezuelan chef who has opened multiple restaurants and became famous through appearances on multiple television shows. She is known for the restaurants she currently owns in airports across the United States, and for competing on the show Top Chef Masters. Garcia has put out her own cookbook and a line of kitchenware, while also making strides in her life to help end obesity.
Lucy Waverman is a Toronto-based food journalist, editor, columnist, food consultant and cookbook author. Her Wednesday food column "Weekend Menu" and Saturday column "Fresh Tastes" appear in The Globe and Mail, Canada's national newspaper, and she is the Food Editor of Food & Drink, a magazine published by the Liquor Control Board of Ontario. She has done extensive recipe and product development for major companies, restaurants and public relations firms. She has also appeared on television and radio shows across Canada and the United States, including 12 years with Citytv's CityLine.
Lillian Elidah is a Zambian chef, who is a graduate of the Cesar Ritz Culinary Arts Academy in Switzerland and now owns and runs her restaurant Twaala, in Lusaka, Zambia.
Alex Oke is a Nigerian chef.
Zoe Adjonyoh is a British writer and cook, founder of "Zoe's Ghana Kitchen", a Ghanaian pop-up restaurant brand, which is also the title of her debut cookbook.
Angie Mar is an American chef and restaurateur. She owns and operates Les Trois Chevaux in New York City.
GTBank Food and Drink is a multi-day annual Lagos food festival sponsored by Guaranty Trust Bank. The maiden edition was held for two days in 2016 while subsequent annual events held for four days. At the event, buyers connect with sellers in the food and drink industry from different parts of Nigeria and other countries. Food exhibitors showcase and sell diverse food products ranging from fresh organic groceries to dry foods, confectionery, pastries, consumables, crockery, wine and champagnes.
Tala Bashmi is a Bahraini chef and restaurateur. Since 2017, she has been chef patron of Fusions by Tala, a restaurant within the Gulf Hotel Bahrain Convention & Spa in Manama. She has also appeared on cooking television shows, notably a 2019 appearance on Top Chef Middle East.
{{cite journal}}: Cite journal requires |journal= (help)