adijatu’s Profile
Culinary hospitality management
Hello my name is Adijatu Jalloh, however I prefer to go by just Adji for short. I am a culinary/hospitality major and I am very dedicated to cooking. I started cooking at such a young age that I became driven by my passion for food and learning about different cultural dishes . I spent my entire childhood and teenage years cooking, competing in cooking competitions, testing out different recipes, and working with a lot of influential chefs over the years such as chef Kerry Heffernan, chef Marcus Samuelesson, and Chef Matt Hoyle. I got into the professional kitchen at the age of 16 and worked my way up to Nobu 57. I currently have a food business for a future restaurant in plan for 2025 called A.M.J Fusion alongside three of my partners . I am also the head chef of my catering business ADJIS.Kitchen that caters African fusion dishes to your doorstep every Friday. I work full time while attending school full time and running two businesses that’s on the edge of success. After I graduate college in 2022 I plan on leaving Nobu to go into the French kitchen to work as a head line cook or sous chef for two years and then moving to France for three weeks to study more about culinary. My dream is to open my first African fusion fine dining restaurant in NYC in the next four years. Although I am very much determined and dedicated to my work I do try to enjoy life to the fullest on my down time. I love to travel and enjoy exploring other cultures. I plan on visiting every continent in my lifetime and I have been making progress so far. I enjoy going out to eat with friends and family at least once per week to try out new restaurants around the city. I also enjoy planning events and although it is stressful at times it helps keep me occupied and focused.
My Courses
Confectionery 1 HMGT4973 Fa 2021
A course for students to explore the techniques behind creating wedding cakes and amenities with cold sugar, chocolate pulled and blown sugar. And more sugar.
Prof. Goodlad Leads students through an introduction to fermented beverages throughout the world. Study of beverage making and tasting procedures including jargon particular to the beverage trade is reinforced.
HMGT2305D455-32581ThursdayPm Class
Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.
HMGT2305-D448-32521Thursday AM
Procedural, customer and staff perspectives involved in the provision of quality service as practiced in a dining room laboratory. Student rotation through dining room service positions with emphasis on responsibilities of planning, producing and evaluating service. Practice of proper safety and sanitation methods. Critique of restaurant service.
SUSTAINABILITY IN HOSPITALITY – This learning community will introduce the 21st Century relevance of sustainability in the hospitality industry and incorporating the concept connecting the various foundations taught in these two introductory management classes. Connections will be made as students investigate their career options and widen their scope of industry knowledge. Students will learn how to establish a professional electronic profile and simulate a career exploration search.
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