A United States of America-based chef, restaurateur and artiste, Johnpaul Arabome, tells KEHINDE AJOSE about his career and other issues

In what ways does your background in Nigeria and the US influence your music?

Music helped me deal with racism, and separation from my culture when I went to the United States of America for my university education. I linked up with friends from the Caribbean and began music production, and really just finding something to do in cold Minnesota. Back in the day, before the Internet became popular, there wasn’t much going on. Making music practically saved my life.

What are your educational qualifications?

I attended Lumen Christi Secondary School in Uromi, Edo State. From there, I went to St John’s University in Minnesota, US, where I bagged a degree in Economics. I also have a Master’s degree in Business from California Lutheran University, also in the US.

How do you balance your passion for music with your culinary endeavours as a chef and restaurateur?

One thing I picked up while in the university was how to be busy at all times, so that I am never bored. Adding music and other gigs to my cooking and travelling helps make my life really exciting.

My last Extended Play album was recorded in two days. In those two days, I had the juices flowing through me, and I kept going from one song to the other. Besides music and food, I also have other interests.

Your run a restaurant called Peppered Goat in the US. How do you infuse Nigerian flavours into your dishes while catering to diverse American palates?

I just give them Nigerian flavor; I don’t have to tweak it to satisfy anyone. I keep it as original as I can. The best thing about Los Angeles, where I am primarily based is the variations of culinary options available. Cuisines from all over the world are represented, and it is important that these cuisines present their authenticity. We have Caucasian, Asian and people of different races as our loyal clients, and the positive reviews we get mean that we are doing something right.

What inspired you to combine your love for music and food into one brand, and how do they complement each other?

It is actually not one brand. As someone with the birth sign of ‘Capricorn’, the goat has always been my go-to icon. I also have the nickname, ‘Pepp’, which was given to me in Nigeria, before I left for the US. The name, ‘Peppered Goat’, just happened, and it wasn’t until I had written the name on paper that I realised what had occurred. As a chef, singer and traveler, I am just living my best life.

How do you see your artistry evolving in the future, both in terms of music and culinary creations?

I always want to do better than my previous efforts. I have always said the only competition one should have is with oneself. At my listening party, a good friend said I did well on the stage as a host getting everyone laughing. But, that I was so stiff as an artiste. I went back to watch the clip, and saw that he was right. I need to dance better, move better and perform better. As far as the food part goes, I spend more time with food and live out all the great ideas I have got cooked up.

Can you share any upcoming projects or collaborations in the works, either in the music industry or the culinary world?

I am working on a TV show for the chef side (Goat Daddy), and as for Peppdigital, I just released the EP titled, Goat Daddy, with six tracks, which show my different range. No one really heard the last album I released last year, so that might be a good place to explore my music. That album was titled, The GDP, which stands for The Goat Daddy Project.