Let me tell you something about being a chef. People will see a beautifully arranged tray of Small Chops at an event. They will admire the golden colour of the samosas, the crispy spring rolls, the perfectly prepared puff-puff and the delicious fillings. Some will pick one, eat it, smile and ask for another. But very few people understand what happens before that beautiful tray gets to their table. They don't see the hours spent preparing ingredients. They don't see the careful selection of spices, the measurements, the kneading, the folding, the frying temperature or the patience required to get everything right. They don't see the chef who sometimes stands for hours, working tirelessly to make sure that what leaves the kitchen represents excellence. And that is one thing I have come to understand in my years as a professional chef: Great food is never an accident. It is the product of knowledge, discipline, consistency and passion. I didn't become a chef because cooking was just something to do. I fell in love with the process. I love transforming ordinary ingredients into something people can enjoy, remember and talk about. For me, Small Chops is not just about making samosas and spring rolls. It is about getting the pastry right. It is about the filling. It is about the texture, the aroma, the presentation and, most importantly, the taste. A samosa should not just look attractive; it should have a delicious filling. A spring roll should not just be beautifully folded; it should have that satisfying crunch when you take the first bite. Puff-puff should not be a lottery where you don't know whether you are getting a soft, fluffy bite or something that requires serious jaw exercise. Yes, I take my work seriously, but that doesn't mean I cannot laugh about food! Over the years, I have learned that being a chef goes beyond wearing an apron, holding a spatula or posting beautiful food pictures on social media. It requires continuous learning, patience, sacrifice and the willingness to keep improving even when nobody is watching. There are days when business is encouraging, and there are days when you question everything. There are moments when you feel like you are making progress and moments when you have to gather yourself and start again. But one thing I refuse to abandon is the passion that brought me into this profession. Today, through BetterTreat Event Concept, I am still committed to delivering quality, delicious and beautifully prepared Small Chops for celebrations, corporate gatherings, birthdays, weddings and private occasions. I am not just interested in selling food. I want people to experience the difference that comes with proper preparation and professional attention to detail. And to everyone who has ordered from us, recommended us, encouraged us or supported our journey in one way or another, I genuinely appreciate you. To those who are yet to experience our kitchen, perhaps this is the right time to meet us. My name is Chef Pamilerin, a professional chef, caterer and a man who genuinely loves what he does. I don't just make Small Chops. I put experience, passion and a part of myself into every batch. Now, let me ask you something: When you buy Small Chops at an event, what matters most to you? The appearance and presentation? The taste and quality? The quantity? Or the combination of everything? I genuinely want to read your answers in the comment section. And if you know someone who appreciates good food, kindly share this with them. BETTERTREAT EVENT CONCEPT Professional Catering | Small Chops | Snacks | Grills | Event Catering | Food Services. Available for orders and events in Lagos and its environs. For enquiries and orders: WhatsApp/Call: 07051209384 Good food is an experience. Let us make yours memorable. #SmallChops #SmallChopsInLagos #creatorsearchinsights #ChefTok #CateringBusiness - @no.1bettertreat