Francisca: Taking Providence Catering Institute to greater heights

Some inspiring attributes of the world’s most successful entrepreneurs include vision, passion, character, commitment and the courage to breathe life into their dreams, propelled by the pragmatic partnership with a group of people who share in that vision.

Not left out is constancy, or persistence of purpose, which of course, leads to resounding success as Sam Walton rightly noted.

Interestingly, one of the most consistent food businesswomen whose trajectory one has followed since 2008 till the moment is none other than Mrs. Alagbaoso Francisca the CEO of Providence Institute of Catering.

Worthy of note is that she has kept an abiding faith by applying professional practice to her vision over the decades.

There are therefore, lasting lessons for us all to learn from her hands, so early in the year 2026. Hence, this recent engagement.

According to her, Providence Institute of Catering and Events Management(PICEM), Ibafo was established in August 2007 at No 12, Victoria Street, Ojota, Lagos. The medium scale enterprise is into the training of unemployed youths and women; especially those who have the zeal and enthusiasm to better their lives, specifically in the art of cookery, bakery and events decorations.

Furthermore, students are also taught in such fields as events management, hats, and beads making, rental services, fashion, and textiles.

The vocational center was established with the vision to empower the unemployed youths. The course contents of their training are structured in such a way as to equip them to compete favorably with their counterparts who are actively engaged in white-collar jobs.

Providence Institute is a professional food and catering institute focused on empowering individuals with practical culinary and food business skills. It was inspired by the growing need to equip youths and aspiring food entrepreneurs with hands-on skills, discipline, and confidence to succeed in the food industry.

Products/Services: Catering training, baking and pastry training, small chops training, food business mentorship, short-term vocational programs, and event catering services.

On how the initial challenges were overcame she has this to say: “Our initial challenges included limited equipment, low awareness, and funding constraints. These challenges were overcome through gradual investment in tools, consistency in training quality, leveraging word-of-mouth referrals from successful students, and building trust through excellent service delivery. Interesting; is it not? It is, of course.”

In response to Marketing Formats/Programmes and Effectiveness, Francisca states that; “Providence Institute markets through social media platforms (Instagram @ provy Owambe parties Facebook @provyowambeparties

WhatsApp: 08084918421), referrals from past students, partnerships, flyers, and physical visibility. These strategies have proven very effective, especially student referrals and social media engagement, which consistently attract new intakes.

So, what about Training Programmes and Cost Implications? “Our training programs include catering, baking and pastry, small chops, and food business management. Programs are offered as short courses and extended professional classes. Costs vary depending on the program and duration. Flexible payment options are sometimes available,” she explains. That is both realistic and encouraging.

To the question on Surviving the Harsh Economic Situation, her response is that: “The institute has remained stable despite the harsh economic situation by adjusting training packages, sourcing materials wisely, maintaining affordable fees, diversifying services, and ensuring high value for money so students see the training as a worthwhile investment.” Another notable approach to keep the students matching ahead.

Definitely, entrepreneurs such as her need support from the government. “What We Want the Government to Do

We encourage the government to support vocational institutes through grants, equipment support, affordable loans, skill-development partnerships, and reduced taxes to help train more skilled entrepreneurs. Certainly, more of such support is needed now more than ever before.

With regards to new products and services these include: Online training programmes, advanced professional catering courses, food business coaching and mentorship. Others include expanded event catering services”

Going forward, her piece of advice to new people coming into the business is that they should: “Start small, focus on quality and hygiene, be patient, continuously learn, and take customer service seriously. Consistency, discipline, and passion are key to success in the food business.”

Concerning her plans for the future, she explains that:

“Providence Institute plans to expand its training facilities, introduce more online courses, partner with organizations, and produce highly skilled graduates who can compete locally and internationally.” These are truly in sync with the vision and should be kept on track.

Having come thus far, it is necessary to know about her heroes, the inspiration and how she relaxes. On this she states that: “Our heroes include successful chefs, food entrepreneurs, and vocational educators who have built sustainable brands through discipline and innovation.

“They inspire us to maintain excellence and integrity. We relax by spending time with family, attending culinary events, learning new recipes, and engaging in creative cooking.”

With the persisting economic hardship Nigeria, not helped by a tepid response from a dysfunctional polity that concentrates undue powers at the federal centre, youth unemployment has become a clear and present danger. So, the sustained efforts of Fransisca should serve as food-for-thought for the present generation and the ones to come.

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