Interview with an amazing corper

She actually didn’t tell me her name, I stole it… I was sitting at the pavilion in my camp waiting to know what food was to be served before deciding if I was going to eat, when she approached me with her food flask and asked if she could sit by me. Earlier on I’d been seeing some of them on camp, I kept wondering if they were on assignment on camp or if NYSC removed the age bar. Anyway I got into conversation with Tagwai Stella, she was reluctant at first but later felt free with me I know I should have told her from the onset that I was interviewing her, anyway she caught me along the line and she asked if I was a journalist. I could only laugh, Nonetheless here is what she had to say.





Stella: I’m from Benue state, I studied public administration and I have children but I wont tell you how many. (laughs)
Browny: even if you tell me you are 30, I know that you are above 30 so can you tell me why you decided to come for this orientation programme not minding the age barrier?
Stella: yes, you are right. I’m already working but I discovered that wherever I go in search of a better offer they ask me for my NYSC discharge certificate. So I realize that its something I need.


Browny: you were allowed to go through this programme despite your age, did anyone disturb you or collect any payment from you for this?
Stella: no o, not at all.
Browny: how did your family I mean your husband and children take this decision of yours?
Stella: well, they took it well, they encouraged me, they are happy I took the step to achieve what I want.


Browny: how do you feel in the midst of very young people, I don’t know the age of your children since you have refused to say, but I know that being in the midst of people as young as these and going through the same activities with them can be a bit awkward
Stella: well, I like it. I do everything, I m in no 5 platoon. I march, I dance, I do the morning drills. The soldiers even commend me. I have young friends too. Besides I m not the only grown up here, I m sure you have seen some others too. (she looks around and points to a man who obviously is more than 30yrs of age, with potbelly walking away) he is one of us.
Browny: do you get tired of the activities, aren’t they too stressful? How do you cope with the weather?
Stella: well, I do get tired, but I have gotten used to it. I am also used to the weather, I married a plateau man.(smiling). Besides most times on the queue they attend to me first. They give me chance to do my own things first so that I don’t have to queue for too long.

Browny: what is it about the young people in this camp that you do not like?
Stella: the immorality and the nasty behavior, I am going to warn my children against such when they go for their mandatory youth service. Its too much and sad.
Browny; what has been your greatest challenge here so far?
Stella: well, it is the change of environment and routine. Having to wake up early. I had to adapt here, I don’t know if I will be able to go back to my normal life when I go back home.



Browny: you definitely will. it has been nice chatting with you, I really admire your courage, coming back for this orientation program at this stage, most women cannot do this, after children. Will you let me take a picture of you?
Stella: thank you too. No oo, no picture o (laughing)…

CHEFS

When the social director of my platoon asked me to write about chefs, here is what came to mind...
When I was younger, I hated cooking, being the last daughter didn’t help matters which is why up till now I respect good cooks and I see chefs as awesome. Becoming a chef means you love to cook so much that you make it a profession, I must say the path is not easy, it involves long hours, physical labour and sometimes risks.


Especially when you are cooking something new or trying out new ingredients.
Most chefs begin from home, they cook different delicacies as try outs until they become confident, some cook for other people first on a small scale, till they gain grounds. A lot of factors affect the work of a chef, the final taste and outcome as well. One of the hidden factors is mood. I learnt from experience and people’s testimony that one’s mood before and when cooking affects the taste of the meal. Although everyone has their own distinct taste and no matter how much you try to taste like someone you still have your own taste, the mood plays a role in it. But the good thing is as long as your taste is good and acceptable you are already on your way to becoming a good chef.


During my industrial training in Nestle Nigeria Agbara factory, I was opportuned to enter into one of the kitchens and take microbiological samples for analysis. I encountered some chefs who were skilled in both international and local dishes, many of them had been chefs for years and were already used to the act of cooking and decorating dishes well. This brings me to the conclusion that becoming a good chef is about continuous practice, will and desire to become better.

You are not a failure!

My second week on camp, I was beginning to feel totally useless, having being denied by the popular OBS (Orientation broadcasting service) an opportunity to showcase my talent and be useful for 3weeks on camp, a writing competition which I was supposed to participate in cancelled and worst of all, rejected in the volleyball team. I was told that I had weak fingers and my height wasn’t good enough, I couldn’t feel any more useless. But just as I lamented to close friends and thought God was deliberately hiding me, I realized that, the fact that I was denied an opportunity to showcase doesn’t mean I couldn’t be heard or seen. So I went ahead to write this short piece and submitted to my platoon leader for morning meditation.

“Becoming successful is the desire of everyone. Even though they say success is 90% perspiration and 10% inspiration, success remains a thing of the mind. It is a conscious determination and will to do well. As they say when there is a will, there is a way. Having this at the back of our minds and working towards it gives the assurance of good success. But may I remind you that even in our life’s journey our determination, hardwork and persistence still get threatened by evil critics, envious people, some dream killer, negative attitudes are not left out. Challenges we are likely to face on the way are like checkpoints on our way to success, always remember that not every criticism is positive and aimed at improving you, discern the negativities in and around you at each stage of your life and do away with them. Hold on to your goals and aspirations, wake up and bring your dreams to reality. Remember that successful people remain persistent and positive.

Even though it wasn’t read out as usual, I had done something. Afterwards some platoon members started approaching me concerning writing for them and how to write. I was particularly happy that I was able to write outside of my comfort zone. My point exactly? If life gives you lemon make lemonades, make the good you can out of every situation. No matter what anybody says or do, you are not a failure!

Back!!!

Hi! First accept my apologies for leaving abruptly and not posting all these while. I don't totally have an excuse but I had to heed the clarion call. to crown it all I found myself having to go to a state on the hill (Plateau). I've had to battle the different responses I got from people, different reactions as well but in the end I had to go. I'm glad I did actually, the experience is priceless, now that I have seen the middle belt and northern Nigeria,I have more things to say about this country. Expect articles on these and lots more in the weeks to come.

I also plan to share my camp experience, an interview I secretly held with an overaged, zealous camper as well. In the meantime relax, tutorial articles will continue, living off campus series ends and a new story series will begin. Thanks for visiting the blog...