Championing African Cuisine Through Excellence: The Story of Blessing Bashorun, CEO of Cabbilicious Foods
In the culinary industry, excellence is a standard, but for some professionals, it becomes a signature. One name that stands tall in this space is Blessing Bashorun, a culinary entrepreneur whose work continues to connect African cuisine with professional excellence, education, and opportunity.
Her journey is rooted in a belief that culinary excellence can achieve far more than creating memorable dining experiences. It can open doors, develop talent, create livelihoods, and give African cuisine the professional platform it deserves. Through her work, she has brought together culinary expertise, education, entrepreneurship, and a strong commitment to developing people.
That vision is reflected in Cabbilicious Foods, the catering enterprise she founded and leads. The company has grown into a professional catering brand serving corporate organizations, government institutions, financial institutions, development organizations, private clients, and high profile events. Its offerings span premium African, Continental, and Oriental cuisine, with a strong emphasis on professional service and quality.
Yet the story of Blessing extends beyond the success of a catering business. At the centre of her work is a desire to influence what the future of the culinary profession can look like, particularly for young people who are searching for skills, direction, and opportunities to build sustainable careers.
Her multidisciplinary academic background has given her a distinctive foundation for this mission. She holds a PhD in Humanities from Prowess University, Delaware, USA, a Bachelor of Science in Environmental Science and Resource Management, and a Diploma in Food and Nutrition. She has also pursued specialized professional training, earning the Highfield Level 3 Award in Food Safety for Catering from the London Professional Training Centre in the United Kingdom and completing the Advanced Event Management Programme at Lagos Business School.
This breadth of knowledge has influenced her approach to the culinary profession. She understands that sustainable success in hospitality requires more than creativity in the kitchen. It requires the discipline to maintain standards, the knowledge to operate efficiently, and the vision to build systems that support long term growth.
That understanding has become particularly evident through Cabbilicious Culinary School, where she trains and mentors aspiring chefs, food entrepreneurs, and hospitality professionals. The school has become an important part of her broader mission to develop people who can contribute meaningfully to the culinary industry.
Her approach to education goes beyond teaching students how to prepare food. She equips them with the understanding required to turn culinary skills into professional opportunities. Through training in culinary arts, food costing, menu engineering, food safety, kitchen operations, and hospitality business management, she helps learners understand both the craft and the business behind a successful culinary career.
For the young people who pass through this learning environment, that distinction can be transformative. A culinary skill can become a source of income. A passion for food can become a business. An aspiring chef can begin to see a future in an industry where professional expertise is increasingly valuable.
This people centred approach is one of the defining features of Blessing’s leadership. Her recognition for contributions to entrepreneurship, youth development, and women’s empowerment reflects her commitment to creating opportunities that extend beyond her own business. She sees professional development as a way of giving people the confidence and capacity to participate in the economy on their own terms.
Her vision also reaches beyond individual careers to the identity of African cuisine itself. Blessing is passionate about seeing African food gain greater visibility and recognition internationally. She believes the continent’s cuisine has the richness and creativity to stand confidently on the global stage, provided it is supported by the standards, presentation, expertise, and professionalism required to compete internationally.
Through Cabbilicious Foods, that ambition finds practical expression. African cuisine is presented alongside international offerings in settings that demand consistency and professionalism, creating opportunities for local culinary traditions to reach audiences across corporate, private, and high profile spaces.
Her expertise in nutrition and food safety adds another layer to this work. As a certified nutritionist and food safety professional, she advocates for responsible food preparation and greater awareness of the importance of safe and thoughtful culinary practices. Her perspective brings together the enjoyment of food with a deeper understanding of the responsibility that comes with serving it.
Over the years, her work has attracted notable recognition. In 2024, she received the African Women Achiever Award and the Global Entrepreneurship Festival Award for Sustainable Business of the Year. She has also received the GAH International Women’s Day Culinary Excellence Award. Her professional leadership is further reflected in her roles as a Fellow of the Global Institute of Leadership and Governance, South Africa, and Ambassador of the West African Youth Council.
The most meaningful measure of her influence sits beyond the accolades, in the people she trains, the professionals she mentors, and the legacy she is building through Cabbilicious Foods and Cabbilicious Culinary School, a legacy in which African cuisine is respected globally and the people who carry it forward are equipped to succeed.
