Over the years, we’ve had the pleasure of working with some of the finest creators across the country, from cooks and chefs to photographers, storytellers and more.
The ultimate dream team, our friends share why they love the work they do, and their favourite Sympli product.
Favourite Sympli product + dish: Yaji-spiced Sympli Yam Fries Thick Cut
It might have been cooking with Mma, her grandmother, when she was 9 years old that led Atim to the expansive work she does with food. Her work ranges from writing to recipe development, consulting to co-hosting a Nigerian Food Culture podcast with her mum where they discuss generational differences in Nigerian Food Culture. After a decade in food with her Afrolems brand, she believes she can change the world with Nigerian food by sharing recipes and reshaping minds to see new possibilities with Nigerian ingredients. And like Sympli, there is a mutual love of popularising African cuisine worldwide—this makes for a great friendship and partnership. She loves Sympli products for the convenience and taste without compromising health and enjoys time at home with family and friends. The joy on the faces of guests at her events when they discover the possibilities of Nigerian Food is something that keeps her going.
Favourite Sympli product: Curry-spiced Sympli Yam Fries Thick Cut
Cooking ‘stew’ and making eba in tins, with twigs and sticks for fire while growing up is probably what got Ozoz tinkering in the kitchen. Those moments in the backyard with her sisters set the foundation. Today, her work as a food explorer and food tourism professor focuses on sharing, education, and connectedness through teaching, recipe development, consulting, styling, and more. Ozoz loves Sympli products because they are innovative, meet a yet unrecognised need, are uber-delicious, and meet the customer where they are. She derives joy from sharing knowledge of this and more via social media, serving up history and heritage, and seeing the response and contributions that enrich our collective knowledge and sense of self.
Favourite Sympli product + dish: Sympli Yam Fries Thick Cut with pepper sauce
From Melbourne to London, Lagos to Nairobi, Freda’s life has spanned the globe with work and food. At 8 years old, she cooked a pasta dish for her dad and siblings when her mum was away on business. The joy of her dad beaming with pride—it was delicious—and broadcasting it to the world is one of her early memories of falling in love with food. She consults in various spheres, from recipe development, styling, and events, to writing and co-authoring—most recently the 2021 Black Food Book and ‘The Science of Spice’ (2018) by exploring the spices of the African continent. Freda’s love and respect for Sympli is that of aligned values—an answer to innovation in food production, sustainability, addressing food waste and improving food security for Nigerians, and they taste so good! For Freda, Sympli is social and a part of beach life, pool life, or Sympli enjoyment—it always goes down well!
Favourite Sympli product: Sympli Yam Fries Thick Cut with pepper sauce
Albert loves his work as a product ad director. On Sympli projects, he’s done various things, from food photography to capturing events and making a series of cooking videos. His thoughts? Sympli products are “first of its kind, affordable and easy to use…and no wastage.” All of these are at the heart of the values that Albert and Sympli share—focus on sustainability and zero waste, making life easy for people through the food they love that reminds them of home. Speaking of which, there’s no better way to enjoy his favourite dish than in front of a screen, watching his favourite TV program—so delicious, like home. Tasting all the meals created when working on a project fills Albert with great memories from the culinary sector—no wonder he loves what he does.
Favourite Sympli product + dish: Sympli Yam Fries with anything 🙂
Travelling for food and storytelling with a camera are 2 things that make Joel tick. Creating documentary-style profiles focused on connecting humanity, and capturing each stage of the farm-to-table chain, one human at a time, is something he takes seriously and thoroughly enjoys. Smallholder farmers are the unsung heroes and being able to champion them and their importance through photographs and making them smile makes Joel love the work that he does in the culinary space. Being ill and bed-bound a few years ago drew Joel to food. He spent his days looking forward to breakfast, physiotherapy, and watching Masterchef Australia. Thus began his journey with food—from living with a chef to rustling up meals in his kitchen. He is now a yam lover, thanks to Sympli. He was convinced and converted during a photo shoot with Sympli. “The crunchy exterior and fluffy interior, as well as ingenious pairings with Nesquik and other dips, were an absolute joy to my tastebuds.”
© Sympli Delicious 2023
