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.