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70. Hot Spot: Tolu Eros of Ilé
Manage episode 378140276 series 2715963
On The Pass and Gabriel Ornelas에서 제공하는 콘텐츠입니다. 에피소드, 그래픽, 팟캐스트 설명을 포함한 모든 팟캐스트 콘텐츠는 On The Pass and Gabriel Ornelas 또는 해당 팟캐스트 플랫폼 파트너가 직접 업로드하고 제공합니다. 누군가가 귀하의 허락 없이 귀하의 저작물을 사용하고 있다고 생각되는 경우 여기에 설명된 절차를 따르실 수 있습니다 https://ko.player.fm/legal.
On this episode of the Hot Spot series, Gabriel Ornelas sits down with Chef Tolu Eros. Chef Eros is a storyteller, entertainer and African ambassador on a mission to share and explore the wonders of West African food; a food and culture full of life and flavor, just like Eros. Chef's formative years were spent between Benin City and Lagos, Nigeria, where he learned from his mother, "if food does not have love, you might as well not cook it at all!" It is that love for food and for building community that brought Eros to Los Angeles in 2021. The many years he spent in Nigeria honing his ability to entertain and educate through food brought him to the entertainment capital of the world. But not to open a restaurant right away, he started with a series of intimate, well thought out dinners at his personal home, in Hollywood. Eros quickly received critical acclaim from numerous publications and from industry icons like Wolfgang Puck, expressing their excitement and passion for the food and overall experience. His private dinner series is called Ilé, which in the Yoruba language means home, which Eros gives you listeners a look into this memorable experience. His food has and always will be about bringing people together, in a way that is elevated, yet fun, fresh and worth talking about. He also recently opened up Ilé Bistro, in Culver City, which highlights some of his classic favorites, but in a fast casual setting. I encourage you all to head to the show notes while listening to this episode to check out Chef Eros on instagram and his concepts. There is so much more to say, but I'd rather you hear from Chef himself. Listen as we explore his mind and creativity, his vision for continuing build community through West African food culture and what we can expect next from him.
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