Doloquee
As Liberians rise to spearhead advancements in every sector and industry of their country, the renowned Liberian chef, Aloycious Gaye, is urging both the general public and the government to shift their perspectives regarding chefs within the nation.
Chef Aloycious’ post comes a day, after Liberia emerged as the second winner in the Best Jollof rice competition at the West Africa Food Festival, held in Nigeria.
“The perception about Chefs in Liberia must change! Our job is very much important,but people overlook us,under pay and disrespect our profession,” the chef wrote.
As the mastermind behind this movement, Gaye is not only stirring sauces but also stirring conversations. He’s raising awareness about the critical contributions chefs make to Liberia’s culinary identity. “Most of the best restaurants,mini food center and hotels depends on chefs to keep it running,” Gaye emphasizes, as he uncovers the layers of behind-the-scenes dedication that keep the culinary world turning.
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Drawing from years of personal growth and professional commitment, Gaye’s mission extends beyond his own culinary prowess. “I’ve been focusing on shedding light on Liberian chefs,” he affirms with determination. The support he’s received so far has been a driving force, and he’s deeply grateful for everyone who has embraced his cause.
Gaye went a little further by appealing to the Liberian government to create more routes for the culinary sector. “My appeal to the government is to pls create avenues for the culinary industry of Liberia. Create an environment that will add value to our field,” he states.
In a passionate call to action, Gaye encourages fellow chefs to rise. “I’m encouraging all chefs in Liberia to stand up! Make use of your brand/profession,” he urges. His conviction echoes through the kitchen clatters and resonates beyond the dining halls, inspiring a collective movement toward recognition and empowerment.
