Chef Dumebi

Simple. Seasonal. Fresh

If you haven’t stepped into one of my classes before, welcome.

This is my style.

I teach through food, memory, culture and conversation.

And over the next few posts, I want to share more about who I am, why I’m writing this cookbook memoir, and what The First Table really means to me.

For my first dish, I’m starting with something simple and deeply familiar: plantain and egg sauce.

For the longest time, this was the kind of food we returned to at home. Nigerian comfort food. Rich, simple, generous, and enjoyed together as a family.

When I think back to being ten years old, I remember dishes like this.

Food that did not need to be over-explained.

Food that sat in the middle of the table and brought everyone close.

So in this video, I’m plating plantain and egg sauce in my own way now — carrying the memory of how we ate it then, but showing how I see it today as a chef.

That is what The First Table is about.

Not just recipes.

The people, places, tables and memories behind them.

This is how I teach.

Not “add two teaspoons”.
But why two teaspoons exist at all.

Because once you understand structure,
you can cook anything.

Classes, experiences & labs → ChefDumebi.com