Today we’d like to introduce you to MoyinOluwa Adejumo.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
Food is my love language. It all started during my childhood in Nigeria. My mum is the OG foodie. Growing up, we went to a new restaurant every Sunday after church. She knew almost all the restaurants in Lagos and was somehow aware of every opening. Going out to eat with my family at new restaurants was usually the highlight of my weekends.
Sometimes in my early teens, I stumbled across a Tumblr page that had pictures of different meals and I loved the idea. At the time, Instagram wasn’t a thing so I would take pictures of food just to have them on my phone. I’d use them as my MSN profile picture or background image or show them to friends so they could try out the restaurants. Around my sophomore year in college, I realized that food influencers were a thing but I was too scared to start because they all seemed so far “ahead”. One thing that stuck, however, was that there were barely any black food influencers and that bothered me.
I probably received at least 2 or. 3 messages asking for restaurant recommendations weekly and after a while, my friends encouraged me to create a food account. I started posting regularly in my junior year and I absolutely loved it. It gave me the opportunity to do two of my favorite things – eat and serve people, in a creative way.
As an engineering student, it was also the creative escape I needed. My classmates were very encouraging and appreciative and that always helped to keep me going. I wasn’t as consistent as I wanted to be (engineering is hard) but I loved it all the same. Fast forward three years and I’m still posting, more consistently, and helping people find the perfect restaurant for their cravings.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
It hasn’t been a smooth road. I enjoy posting and sharing my opinions of the different restaurants I try but there’s pressure to have a certain number of likes, followers, saved posts, and all the other things that come with social media. I would have periods where I posted consistently, used all the right hashtags, posted at the peak times but wouldn’t see any growth.
Those periods were definitely discouraging and I ended up taking a break from them. After a long break, I decided to stay consistent and just keep going regardless because there is at least 1 person who sees and truly appreciates my recommendations.
Appreciate you sharing that. What else should we know about what you do?
From 7 AM to 5 PM, I work as an engineer specifically a project manager. I love managing projects specifically because I love people. I get to meet and work with people from diverse backgrounds at different levels in their careers. Additionally, I get the opportunity to be on the leadership team of our black employee network which gives me the opportunity to advocate for black employees specifically, students who are interested in joining the company.
My natural ability to easily empathize with and relate to people is my favorite trait. This has helped me establish trust and vulnerability and build meaningful relationships. Outside of my day job, I love posting about different foods I try within and outside Houston. I would say What’s Mo Eating is different because I love to try meals from any and every culture unless there’s something I’m allergic to. I love traveling so getting to experience a variety of cultures through food is the best! I focus more on the experience as a whole – all the way from the service and craft to the taste and presentation, so a restaurant that spins or has 6-foot tall candy floss dessert with waiters who are well versed on the menu is my first choice.
I also love meals made by chefs who think outside the box. I travel quite a bit so I’m trying to post more recommendations from my trips. I’m also willing to occasionally (maybe more than occasionally) splurge on a good meal so if you’re looking for a more sophisticated experience, I can help with that! I’m definitely known for this. I also love curating restaurant tours/experiences for people visiting different cities or countries or people looking to celebrate a special occasion. Just like with my day job, my ability to connect with people quickly has made it a more meaningful journey
Networking and finding a mentor can have such a positive impact on one’s life and career. Any advice?
I’ve approached people and been approached by people who are now my mentors. For the former, I observe people who seem to be in positions I would like to be in and ask if I could be mentored by them. Most times they say yes or if they don’t have the capacity, they usually refer me to someone else. I also have mentors who don’t know they’re my mentors.
Jackie Hill Perry and Hugh Evans, for example, they’re not within my reach but they both play a part in different aspects of my life. It’s definitely important to have mentors both in your personal and professional life. Be bold and ask people. The worst thing they can say is no and that’s fine. There are 7 billion people on earth, I can’t imagine that someone else won’t be willing to mentor you.
Pricing:
- $50 – Specific list of restaurants based on your preferences – Delivered within a week of consultation.
- $150 – Specific list of restaurants based on your preferences – Book reservations all the restaurants of your choice – Delivered within a week of consultation.
- $250 – Curated restaurant experience itinerary integrated into your schedule for the entire trip – Book reservations at all restaurants – Delivered within a week of consultation.
Contact Info:
- Email: [email protected]
- Instagram: @whatsmoeating
