Team CMK

The core team here consists of individuals who are highly motivated, dedicated and with a keen eye for detail to ensure quality delivery.

CMK Culinary stays true to its mission and remains committed to providing the opportunity for its students to realize their dreams through applied knowledge, and the hands-on approach here ensures that our students are given personalized attention to help achieve their very best.  The laurels and achievements of our students are a testimony to our absolute commitment.

Chef Joyce – Manager

Chef Joyce Gratitude always had great passion of becoming a Chef, and this led to her acquiring a degree in hotel and catering management from The National Open University of Nigeria, after which she obtained a Bachelor’s Degree in business administration from Lagos State University.

In pursuit for love for Culinary Arts, she enrolled in CMK Culinary Arts Schools and served as an intern at Servair Nigeria. (A Pan African Airline Catering Services) and over the time she also worked as an Administrator In Chapel Of his Presence.

Currently, she’s the manager in CMK Culinary institute Lagos branch, Nigeria where she’s putting her expertise to work.

Chef Joyce enjoys meeting people, organizing events, interior decorating and reading gospel novels.

Urubusi Osiebuni – Ast. Executive Chef, Cmk Culinary Nigeria

A Nigerian, from the Delta region of the country.

She was raised and schooled in Nigeria up to her university where I obtained a BSc. Degree in Mass Communication at Madonna University and her Master’s Degree in public and international affairs (MPIA) at the University of Lagos (UNILAG).

On completion of her masters, she had an administrative work experience for three years before she redirected her studies towards her culinary passion.

She enrolled at the Institute of Culinary Art (ICA), South Africa (An award winning school for the best Culinary School in Africa and rated top three in the world). She graduated from the ICA with a diploma in Culinary Art, professional cheffing and patisserie, specializing in Events Management and Beverage Studies as well as receiving my international City & Guilds qualifications.

She was privilege to gain invaluable professional work experience at top culinary establishments (such as Delaire Graff {RELAIS &CHATEAUX}, Twochef Catering, Cape Town and Boschendal wine farm under the events sector) in South Africa throughout her years of study, positively gaining first-hand knowledge and experience in the ever growing hospitality industry and food trends.

She graduated at top of her class, claiming the ICA Merit Award for the best student in Events management and Beverage Studies in my group.

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