CADER
Most if not all college students get part time jobs.
Whether it’s to help pay for tuition
or simply to earn extra pocket money,
this rite of passage is often a time students
are eager to put behind them.
Working part time at diners, casual dining and fine dining restaurants exposed him to the world of restaurants and hospitality and instilled a taste (pun intended) for an industry that Cader would eventually build his career on.
Working his way up from server to store trainer Cader learned the business from the bottom up. Often at home, he would recreate dishes that he learnt from the chefs to put his unique twist to it. This paid dividends when he returned to his motherland and saw a huge gap in the restaurant market.
Combining the experience in America with his natural flair for cooking, Cader set about making his vision into a reality.The result is what you see today.
