Sorosoke

"Good food, Wine & A Wonderful Experience"

In the Yoruba language, Sorosoke means "speak up" or "rise up" — a rallying cry that became the voice of a generation during the 2020 protests in Nigeria. For Chef Sholaye, a graduate of Giggles Culinary School, the word carried a deeply personal resonance. It became the name of her debut restaurant service event: a bold declaration that she was ready to step out of the classroom and into the kitchen spotlight, on her own terms.

Held on the 26th of August 2021 at SBC Bakehouse & Bistro on 25a Gafari Animashaun, Sorosoke was not merely a dinner. It was Chef Sholaye's final examination at Giggles Culinary School — a living, breathing restaurant service where she conceived every element of the menu, prepared each dish from scratch, and served paying guests in a real fine-dining setting. This is the Giggles way: students don't just learn techniques in isolation; they prove their mastery by creating an experience that stands on its own merit.

What made Sorosoke remarkable was the fearless fusion on every plate. Chef Sholaye wove indigenous Nigerian ingredients — smoked Ehuru, roasted Boli, peppery Uziza, fermented Palm Wine — into classical French culinary frameworks. Spicy Lamb Rolls arrived beside Ehuru crackers and a five-spice sweet-and-sour sauce. The main course paired a herb-and-nut crusted lamb chop with a silken Boli puree and Uziza sauce. Even dessert refused to play it safe: a deconstructed rum-infused berry rhubarb galette served alongside Palm Wine Gelato resting on a bed of Kulikuli soil.

The evening unfolded exactly as its tagline promised — good food, wine, and a wonderful experience. Guests arrived to an intimate setting that felt both polished and personal. By the final course, it was clear that Chef Sholaye had not only passed her examination; she had announced herself. Sorosoke was her voice, loud and clear, and the culinary world was listening.