Interview of Mrs. TSALA BELIBI Ursule, GM of the Catering Service Saveurs du Monde

It’s been almost three years since she donned the hat of “head cook” of the Catering Service Saveurs du Monde. Meticulous, demanding and always smiling, Mrs. TSALA BELIBI Ursule, leads a team of professionals responsible for satisfying the palates of customers Conference Centre. For this one who was not predestined to the profession of restaurateur, the Conference Centre offered her a great opportunity to promote Cameroonian gastronomy.

Hello Mrs. TSALA BELIBI Ursule. What added value does your catering service bring to the Conference Centre?

First of all, we are a team of professionals dedicated to the task. We have brought colours to the Conference Centre, but also warmth to the customers with whom our sales representatives exchange at the time of reservation. Today, our restaurant area located in the foyer-bar of the Conference Centre has been transformed into a friendly setting for any delegate who wishes to change his or her mind over a drink.

Finally, one of the biggest advantages is that the food for our guests is prepared on-site in the modern and well-equipped kitchen area of the Conference Centre. All of which facilitate the preservation, cooking and handling of the food. We guarantee the freshness of the flavours that are offered at the Conference Centre table. Moreover, the Conference Centre does not complain about our services, because we have the satisfaction of the Director General.

What are your relations with your customers?

They are normal and trustworthy relations. We listen to the customer and we try to meet his expectations. We offer a turnkey service to our customers, that is to say, we start with breakfast at 7 am, the coffee break at 10 am, the meal at 1 pm, the afternoon coffee break at 4 pm and finally the gala evening at 8 pm. We are a complete service. It is true that the beginning was not easy, because we arrived on a virgin territory where everything was to be built. We had to make our mark and face a few detractors. But today everything is going well. We have positive feedback from our customers because we have them fill out forms when the meals are delivered, which allows us to evaluate our services and the quality of the meals.

What difficulties do you encounter on a daily basis?

One of the difficulties is being able to transport the meals from the Conference Centre kitchen to the consumption areas in time. Also in hot weather, the buffet must be maintained at the risk of deteriorating.

How does the service work in this time of COVID-19?

It should be noted at the outset that in times of COVID-19 and contrary to what one might think, the service is much more expensive. Also, we have to continue to pay the employees and the rental charges at the Conference Centre. Of course, we take all the necessary hygienic and logistical precautions when handling food. When setting up the buffets, we take into account social distancing measures by favouring standing cocktails, for example.

What is your assessment three years after the establishment of this service?

It is difficult for a restaurant owner to make an assessment in time of COVID. Nevertheless, I would say that in less than three (03) years, we have taken up great challenges and written some beautiful pages of the valorization of the heritage of Cameroonian cuisine, notably with the exclusive catering during the Great National Dialogue.

Interview by Michée Félix PEM