As Nigeria’s hospitality industry continues to grow, one training institution is positioning itself to help shape the professionals who will carry that growth forward. Cabbilicious Culinary School, founded by culinary entrepreneur Blessing Bashorun, has built a curriculum aimed squarely at closing the gap between culinary talent and culinary careers.
The school trains aspiring chefs, food entrepreneurs, and hospitality professionals across a curriculum that covers culinary arts, food costing, menu engineering, food safety, kitchen operations, and the business fundamentals required to run a hospitality operation. That combination reflects a deliberate approach, built on the understanding that technical cooking skill alone rarely translates into a sustainable career without the operational and business knowledge to support it.
Blessing Bashorun, who also founded and leads the catering enterprise Cabbilicious Foods, has positioned the school as an extension of her broader work in the industry rather than a separate venture. Her own professional training, spanning food safety certification from the London Professional Training Centre in the United Kingdom and advanced event management study at Lagos Business School, informs a curriculum built to prepare students for the operational realities of running a hospitality business, not only the craft of cooking.
For students, the school represents an opportunity to leave with more than a set of kitchen skills. Graduates are trained to understand costing, quality control, and kitchen management alongside cooking technique, equipping them to move into employment or entrepreneurship with a fuller picture of what running a food business requires.
“Starting Cabbilicious Culinary School was about creating a place where people can learn beyond cooking and understand what it takes to build sustainably in the industry,” Blessing said.
The school’s growth also reflects a wider need across Nigeria’s hospitality sector, where demand for trained, business literate culinary professionals continues to outpace supply. As more young Nigerians look to food as a viable career path, institutions like Cabbilicious Culinary School are positioning themselves as the infrastructure that turns that interest into a sustainable profession, one cohort at a time.
“Our goal is to develop professionals who understand that succeeding in hospitality requires excellence in the kitchen as well as the discipline to manage quality, costs, operations, and the business behind the food,” she said.
That focus on developing people alongside the business it serves reflects a broader philosophy Blessing Bashorun has carried across her work, that professionalizing the culinary industry requires building both the businesses and the people who will run them. As Cabbilicious Culinary School continues to grow, that mission is increasingly visible in the graduates now applying what they have learned across Nigeria’s catering and hospitality sector.