My name is GBOGLO Martin Asize, i am 22 years old of Beninese origin, born in Togo, and resident in Ghana.l obtained my first certificate in 2005-2006 in 2010-2011 my certificate of study of the first cycle, it is where everything began, after this success I wanted to enroll into a cooking school but my family did not agree, but during weekends I went to work in a bakery to be able to get training, I had chosen to back to highschool with , in sixth year of high school the examination not being fruitful I tried to convince my family that I wanted to enroll into a cooking school and finally my father accepted.
I would say I got inspired at a very tender age, I had watched a movie called THE RULE OF 90 days, in which a young man was really passionate about this art of table, this boosted me. I attended cooking school the AVENIDA hotel where I got trained as a restaurant technician by renowned chefs, it was not always easy, I had to give in my all. Because it was everything for me, fortunately I was able to convince my teachers , they appreciated my efforts and advised me all time, this is something that I will never forget. I did two internships at the NEW RAMATOU BEACH at the seaside, and the second at PURE BEACH hotel where I trained in pastry. My second year was another another struggle, I had a lot of financial problems which made me stay at home for two months .Thank God I eventually joined my classmates in school with the help of Mr GUILLAUME who was one of my teachers. I successfully finished the second year. I succeeded in my final year exams, this brought joy to my family and and my institution too.Thi gave way to a professional life which i started at ROBINSON Plage hotel where I worked for 6 months as chef de partie led by an exceptional chef called JOHANN BELLIER who believed and instilled me with lots of knowledge before his departure.The manager Mrs PRIGENT CHRISTINE gave me the golden opportunity to lead a brigade of ten kitchen workers, this made me feel like I was in my own world , this was a challenge for me. After 1 year of service, I continued my adventure in Burkina Faso where I explored the different flavors and visited different places. After some weeks I was missing my jacket but by the grace of God I was called to work in Ghana. My vision on African cuisine and gastronomy is to work hard for placing our cuisine on the world map. Africa is very beautiful and has a lot to offer, it’s our duty as young Chefs to work effortlessly and follow the steps of chefs like ABEGAN, LOÏC DABLE, and Dieuveil Malonga. My greatest wish is to work hard to contribute to the growth of the African cuisine , value agriculture and livestock. I think I have many things to learn day by day for becoming a great Chef.