On World Productivity Day, we pause not just to acknowledge efficiency but to celebrate the profound art of intentional living. A philosophy that transforms ambition into tangible impact. For this special feature, GLAZIA invites you into the worlds of two remarkable women, each a master of her craft, embodying a dedication that goes far beyond the daily grind.
First, meet Omoye Isabota, the visionary behind OmoyeCooks and affectionately known as the “Plantain Queen of Africa.” A renowned Nigerian food creator, chef, and storyteller, Omoye has redefined African cuisine for a global audience. Through viral recipe series like her celebrated Plantain and Garri explorations, and her heartwarming “From My Kitchen to Yours” journeys across Nigeria, she infuses every dish with boldness, faith, and an infectious joy. With over 1.6 million followers across digital platforms, Omoye’s platform is more than just food; it’s a vibrant narrative that elevates local ingredients and honors tradition, one interesting plate at a time.
Then, discover Simi Drey, a multi-award-winning media personality, event host, actor, and digital storyteller whose magnetic presence commands every stage, whether it be a red carpet, a film set, or a digital screen. With a dynamic career spanning both the UK and Nigeria, Simi captivates audiences through compelling performances and authentically engaging content. Her versatility and creative insight position her as one of the most influential voices in entertainment today.
As Glazia explores the elegant intersection of passion and performance, Omoye and Simi share their perspectives on what it truly means to be productive and deeply rooted in purpose. Their insights offer not just lessons in managing time but a blueprint for cultivating a life and career that is both impactful and authentically yours.
What’s your creative process like and how do you stay productive and inspired?
OMOYE: My creative process usually starts with curiosity, whether it is a local ingredient, a memory, or something unexpected I spot in the market. I jot down random food ideas constantly and then test them out in the kitchen. Research is also a big part of what I do. I am always researching how ingredients are used not just in Nigeria but across Africa and around the world. What class of food is it? What can it do? You could see that in my Garri and Egusi series where I explored both traditional and unexpected ways to use these ingredients. I pray on the ideas too. That step is non-negotiable. Once I get peace about it, I move. I also batch content and plan series ahead which helps me build momentum. What really keeps me inspired is my childhood. I remember moments in my childhood using food and this really shaped a lot of what I’m doing now. It’s also knowing that food carries stories, identity, and emotion. It is powerful and I love being a part of that.
When preparing for a role, what’s your process, and how do you stay productive during long rehearsals or shoots?
SIMI: When it comes to long rehearsals or shoot days, I focus on the finish line. Every long day on set is a step toward something unforgettable. I know that one day I’ll miss the chaos and the camaraderie, so I soak it all in while keeping my eyes on the outcome. Preparing for a role, though, starts with the story. I always read the script first, not just for lines but to understand the world we’re creating. Then I dive into my character. Sometimes that means watching people who mirror her experience, other times it means quietly observing, absorbing, and letting the character breathe into me.
How do you manage your time and prioritize tasks when working on multiple projects?
OMOYE: Having a team now helps a lot but I did not start with one. Back then I had a strict schedule especially as I had a 9-5 job then. I set reminders on my phone. Tuesdays were for scripting, Wednesdays for shopping or prep, Thursdays for shooting, and so on. I followed it closely and did not leave anything to chance. That gave me discipline and made my content consistent even when no one was watching. Now with multiple projects running I work with outlines and assign priorities based on deadlines and the creative energy each task needs. I also leave room for flexibility because sometimes the best ideas come unexpectedly and I make room for them.
Understanding that you work on multiple projects, how do you prioritize tasks and manage your time?
SIMI: I thrive on momentum. There’s something thrilling about juggling multiple projects, each with its own pace and pulse. However, I’ve learned that discipline is key. I don’t overbook because every role deserves intention, not just presence. When it’s time to prioritize, I weigh the creative impact and how each project aligns with my long term vision. If it fuels my passion and pushes the needle forward, it gets my full attention.
What’s the most important thing you’ve learned about productivity and content creation?
OMOYE: Consistency beats perfection. When I started I used to get stuck trying to make everything flawless but I have learned that the best content is often the realest. Showing up, experimenting, and staying true to my voice has taken me further than waiting for perfect conditions. My first viral video taught me this, it was the most unexpected content and also the video that took the least amount of time to create. Also, rest is part of the work. I have had moments where stepping back gave me more clarity and better results than pushing through. Most importantly, being yourself and not trying to be like everyone else is a gift. Do not deny the world your voice because you want to sound like someone else. During my Plantain series I leaned into my unique perspective and it connected deeply with my audience because it was honest, creative, and mine.
As a Compere, what’s the most important thing you’ve learned about productivity and time management?
SIMI: Time management isn’t just a skill…it’s a reputation. In the world of compering, you’re often the thread holding the entire event together. So being punctual, prepared, and efficient isn’t optional. It’s the minimum. I’ve found that how you manage your time signals how seriously you take your craft. It builds trust and keeps doors open.
Rapid Fire Sentence Finishers
What’s the most creative productivity hack you’ve ever used?
OMOYE: Batch creating with a focus on a star ingredient or a central message. It forces my creativity into overdrive and makes the editing and storytelling faster. You could see this in my Plantain and Garri series. I gave myself the challenge to make multiple recipes from a single ingredient like plantain icecream cone, burgers, garri tortilla, savory dishes and it pushed me to research, test, and create things that really surprised people. That approach keeps my content structured and sharp.
What’s the most challenging role you’ve played, and how did you stay productive and focused?
SIMI: Sharon in “Happy Father’s Day” hands down. Playing a 13-year-old as an adult was its own kind of mental gymnastics. I had to rethink everything: my voice, my posture, even how I held my hands. The challenge was to channel youthful innocence without slipping into parody. It pushed me out of my comfort zone, which is exactly where the fun begins.
Have you ever experienced creative burnout when it comes to your dishes and how did you deal with it?
OMOYE: Yes I have. When it happens I connect back to my source which is God and He always comes through. I pray, I slow down, and I trust that the inspiration will return. I also step back completely. I stop trying to create and just go back to enjoying food, watching documentaries, visiting local food spots, cooking without filming anything. That reset always brings me back with fresh energy and fresh eyes.
How do you balance your creative work with the business side of the entertainment industry?
SIMI: Fortunately, I have a brilliant team who understands that creativity without structure is chaos. We meet regularly to align on strategy, growth, and making sure the business side supports the art, not stifles it. At the end of the day, the goal is sustainability. Art is passion, but business ensures you can keep doing what you love…and get paid well for it.
As we celebrate their journeys today, may their drive inspire you to show up for your own goals — boldly, unapologetically, and with a sprinkle of magic. Productivity day isn’t about celebrating perfection; it’s about progress, passion, and showing up fully in all you do.
Omoye Isabota is an award winning Nigerian food creator, chef, and storyteller passionate about showcasing the richness and creativity of African cuisine. Known as the Plantain Queen of Africa, she has built a global community through her engaging content, viral recipe series, and unforgettable food experiences. From beloved series like Plantain, Garri, Egusi, and From My Kitchen to Yours where she travels across Nigeria cooking in the homes of her followers, to the sold out fine dining event Dine with Omoye, Omoye brings boldness, faith, and joy into every dish she shares.
Her platform OmoyeCooks is more than just food. It is about elevating local ingredients, honoring tradition, and telling authentic stories through every recipe. With over 1 million followers and counting across social media, Omoye continues to redefine what Nigerian cuisine can be, one plate at a time.
Simi Drey is a multi award winning host, actor, and digital storyteller known for her magnetic presence on screen and on stage. With a dynamic career spanning television, film, and digital media in both the UK and Nigeria, she captivates audiences through compelling performances and authentic, engaging content. Whether commanding a red carpet or stage, bringing characters to life on screen, or creating thoughtful narratives online, Simi blends talent, charm, and creativity making her one of the most versatile and influential voices in entertainment today.