Blending cultures, one bite at a time
How NSCC helped Sekinah build her dream business
When Sekinah Alagbe was a little girl, her grandmother’s restaurant was more than just a place to eat, it was where she first fell in love with food. She spent hours watching cooking shows, scribbling down recipes and convincing her mom to track down ingredients so she could recreate them at home. But it wasn’t until after she graduated as a chemical engineer and found herself wanting something more that she realized her true passion had always been in the kitchen.
That realization led her to study baking in Nigeria, open her own bakery and later pursue culinary management at NSCC. Now, as the proud owner of Saffy's Eats and Treats, Sekinah is introducing Nova Scotians to the vibrant flavors of West Africa, while also infusing international influences to create a truly unique dining experience.
From passion to reality with NSCC’s support
As an international student, Sekinah took full advantage of every opportunity at NSCC, from networking events to industry tours. When Chef Jamie Harden introduced her to the Scotiabank Entrepreneurship-in-the-Making (EITM) program, she jumped at the chance. Receiving the EITM grant was a defining moment for her, it not only gave her the confidence to push forward but also allowed her to invest in the equipment she needed, including her dream blender, a Vitamix and two mixers for large-scale production.
"This funding saved me so much time and effort. It was exactly the push I needed," she says.
Bringing African cuisine to Nova Scotia
One of the biggest motivators behind Eats and Treats was Sekinah’s observation that African food wasn’t as widely available in Nova Scotia as other international cuisines. She wanted to change that by blending African flavors with Canadian dishes, making them more accessible and exciting for new audiences.
Beyond running her business, she’s also passionate about giving back to the community. She created a breakfast program at her local community center, teaching kids aged 10 to 12 how to make simple, nutritious meals like avocado toast, crepes and overnight oats. This summer, she plans to expand the program to include lunch lessons for teens.
A taste of success
Being selected as a recipient of the EITM program was a proud moment, but the true highlights come from the people she serves. One standout experience was catering the Black Excellence Gala Night at Acadia University. A guest approached her and shared that the only time they had tasted African food that good was back in Lagos. “That was incredibly fulfilling,” Sekinah says.
Sekinah dreams of opening a café that blends African and Canadian cuisines, offering a space where people can explore diverse flavors. She envisions nightly themes celebrating different global cuisines, from Jamaican to Spanish, making it a hub for cultural food experiences. The biggest challenge now is securing the funding to make it happen, but she’s not one to back down from a challenge.
Her advice to fellow NSCC students? “Don’t let being an international student hold you back. If you try and don’t succeed, try harder. The only failure is staying down.”
With creativity, determination and a growing community of food lovers behind her, Sekinah is well on her way to making her vision a reality, one delicious dish at a time.