Rosies Cusine

Chef Bree brought the heat in the kitchen, and our students loved every moment of it!

From mastering the art of flavors to perfecting culinary techniques, they got hands-on experience with one of the best in the industry.

Now, it’s your turn!

A new class is starting this April and this is your chance to learn from experienced chefs, sharpen your skills, and turn your passion for cooking into a profession.

Don’t wait—enroll today and take the first step toward culinary excellence!

For inquiries call
☎️ 08035722258

Or visit us at :
No 2 Erameh Avenue off Osagiede , the building before ken-oni studios

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In the kitchen, in the boardroom, and beyond—women are shaping the future of hospitality and culinary excellence! Today, we celebrate the women who inspire, create, and lead. Happy International Women’s Day!

Swipe to see the different ways of making eggs

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INTRODUCTION TO CULINARY ARTS : KNIFE CUTS & TECHNIQUES

Swipe to see the different knife cuts >>>>>>>

Nigerian Soup class.

Slide 1: EGUSI SOUP

Egusi, also spelled egushi (Yoruba: Ẹ̀gúṣí), are the protein-rich seeds of certain cucurbitaceous plants (squash, melon, gourd), which, after being dried and ground, are used as a major ingredient in West African cuisine. Egusi is a Yoruba word, and the popular method of cooking it is deeply rooted in Yoruba culinary traditions.

SLIDE 2: BLACK SOUP

Black soup is called Black soup because of the colour. The vegetables used (scent leaf, Ugu and efinrin) are stone grounded or blended and added to a palm nut meaty and fish stock base. It is synonymous with the Edo people of Nigeria

Slide 3: FISHER MAN SOUP

Fisherman Soup is spicy warm and aromatic soup. Historically it is said to be a one pot soup by Fishermen, expected, they’d make a soup of their catch. Every tradition with fishing communities have their versions of Fisherman soup. Fisherman soup is native to the people of Rivers state in Nigeria.

Our Intermediate Culinary class is for students that want to have a basic knowledge of cooking, the course is all you need to start off your culinary journey, the exiting part is you could always upgrade to the professional class and pay the deficit of the professional fees. It doesn’t get better than this.

What are you waiting for ??
Don’t sleep on the opportunity to learn how to cook professionally before the year runs out.

Start Start date: NOV 25th 2024

‼️TERMS & CONDITIONS APPLY ‼️

‼️NEW COURSE ALERT ‼️
Thinking if starting a career in Hospitality management or F& B MANAGEMENT??

Then our BASIC HOSPITALITY MANAGEMENT COURSE (BHMC) is ideal for you and very beginner friendly.

REGISTRATION IS CURRENTLY ONGOING
START DATE : NOVEMBER 25th, 2024

‼️TERMS & CONDITIONS APPLY ‼️

FINAL CLASSES FOR YEAR 2024‼️


Have you dreamt of becoming a chef and you’re thinking of how to start or where to start ? Then our intermediate culinary class is just for you.


Do you want to go into hospitality management and do not know where to begin or have the right certifications to back up your career to land you that dream job in the hospitality industry space ?
Then our Basic Hospitality management course is for you.


In just 4 weeks you can get any of the following courses and earn your certification and go into the year 2025 like a pro.

REGISTER NOW‼️

DON’T MISS OUT.

CHECK THE FLIERS FOR INFORMATION OR CONTACT THE FOLLOWING NUMBERS

☎️ 08066697323
☎️08035722258

Or Visit the office

Location: No. 2 Erameh Avenue off Osagiede street, off akhionbare street, before Ken-Oni studios, GRA BENIN CITY

African cuisine is an integral part of the continent’s diverse cultures reflecting its long and complex history. The evolution of African cuisine is closely entwined with the lives of the native people. Influenced by their religious practices, climate and local agriculture. Early African societies were largely composed of hunter-gatherers who relied on foraging for wild fruits, vegetables, nuts, and hunting animals for sustenance. As agriculture developed across the continent there was a gradual shift to a more settled lifestyle with the cultivation of crops such as millet, sorghum, and later maize. Agriculture also brought about a change in diet leading to the development of a variety of culinary traditions vary by religion. Many African traditional dishes are based on plant- and seed-based diets.[1]
Each region in Africa has developed its own distinctive culinary culinary practices, shaped by local ingredients, colonial history and trade. In West Africa, for example, dishes often feature rice, millet, and beans complemented by spicy stews made with fish, meat, and leafy greens. The use of chili peppers, peanuts and palm oil is also widespread in this region.

Find out more about African Cuisine when you register for Our African Cuisine Class.

Slides from African Cuisine Class
- Coconut Rice
- Nigerian Jollof
- Poulet DG
- Gizz- Dodo