Nigerian chef Yewande Komolafe joins New York Times as a writer

Nigerian chef Yewande Komolafe joins New York Times as a writer

- Nigerians across the world continue to break new grounds and contribute their quota to their host countries

- A Nigerian-born chef based in the United States of America has gotten the recognition she deserves

- Yewande Komolafe is joining the New York Times team, a newspaper founded in 1851, and has since won 130 Pulitzer Prizes

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Yewande Komolafe, a US-based Nigerian-born chef has joined the food department of the New York Times as a cooking writer.

Komolafe who grew up in Lagos, has over the years, excelled in the US as a food stylist, recipe developer, recipe tester, and writer.

Nigerian chef Yewande Komolafe joins New York Times as a writer
Accomplished Nigerian chef Yewande Komolafe joins the New York Times team as a writer. Photo credit: @nytimes
Source: Twitter

Yewande has written many wonderful recipes and articles for the New York times before now, including her 10 essential Nigerian recipes which went viral and shared by Nigeria's presidential media aide, Tolu Ogunlesi on Twitter.

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A statement from New York Times communications indicates that she has compiled more of her favorites into her first solo cookbook, which she’s wrapping up now.

Also, she has also contributed to 11 other cookbooks as a recipe developer and tester and has played those roles for other publications, including Taste, Bon Appétit, and Saveur, as well as the James Beard Foundation.

Yewande received her professional culinary degree from Baltimore International College, following her graduation from the University of Maryland, and continued her culinary and pastry training in restaurants.

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Writing about herself on her personal website -, she wrote:

“I grew up in Lagos, Nigeria, and moved to the United States for college. My approach to food is based on a curiosity about the cultural connections we make through food.
“I’ve explored these concepts in several facets of the culinary world, from restaurant kitchens to test kitchens, to my own dinner table.

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“I have experience working in kitchens across the country, including Momofuku Milk Bar in Manhattan. I’ve developed and tested hundreds of recipes for the James Beard Foundation, Bon Appétit, Saveur, and The New York Times.
“My recipes and writing have appeared in several publications and I am a regular contributor to New York Times Cooking. I have also styled food for the Times Cooking, Food52, and Munchies.”

In a related development, Tobiloba Oni, a Nigerian-born cell biologist whose graduate research at Cold Spring Harbor Laboratory helped open new paths for understanding, detecting, and potentially treating pancreatic cancer - has been appointed as a Whitehead Fellow in the US.

A press statement issued by the Whitehead Institute and seen by on Monday, revealed that Oni will join Whitehead Institute and launch his independent research career in February 2021.

Similarly, a lady identified as Ogunmola Sowemimo has been celebrated as the first Nigerian female Boeing 787 pilot and the first Nigerian female pilot to fly for Qatar Airways.

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The chairman of the Nigerians in Diaspora Commission (NIDCOM), Abike Dabiri-Erewa, took to her Twitter page to celebrate the Nigerian pilot recently.

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