Ekiti State Governor, Mr. Biodun Oyebanji, has charged caterers across the state to prioritise food safety and hygiene standards over monetary gains, stressing that the health and well-being of residents must remain paramount.
The governor gave the charge on Tuesday during the Ekiti State Caterers’ Association Day and Workshop, held in Ado-Ekiti with the theme, “Beyond the Plate.” He was represented at the event by the Director-General of the Bureau of Community Communications, Mrs. Mary Omotosho.
Governor Oyebanji urged caterers not to compromise on quality, noting that their reputation and professional success depend on the standard of meals they serve. He said food vendors must strictly adhere to safety and hygiene regulations, warning that the pursuit of financial gain should never come at the expense of public health.
“Always put in your best because you never know who will taste your food tomorrow. Don’t compromise on quality. The work of your hands is your identity and signature, and it is what will continue to attract customers to you,” he said.
The governor commended the creativity and professionalism of caterers in Ekiti State, encouraging them to leverage social media to showcase their skills and expand their businesses.
He also reaffirmed his administration’s commitment to providing a conducive environment for businesses to thrive, while appreciating members of the association for their support during his re-election campaign.
Oyebanji assured the caterers that his second-term administration would strengthen its partnership with the association to promote entrepreneurship and economic growth in the state.
Earlier, the President of the Ekiti State Caterers’ Association, Mrs. Akinola, described the event as a celebration of the dedication, resilience, and creativity of professional caterers.
Speaking on the theme, “Beyond the Plate,” she said it reflects the sacrifices and commitment behind every successful meal, emphasising that caterers are more than food vendors.
According to her, caterers are “experienced curators, mood setters, problem solvers, designers, logistics experts, and storytellers,” whose work creates lasting memories for clients.
She expressed appreciation to partners, vendors, and clients for recognising the value of the catering profession beyond its commercial aspect, while applauding members of the association for their unwavering commitment despite the challenges of the job.