[3] Komolafe graduated from the University of Maryland Baltimore County with a degree in psychology and biology.
[5] Komolafe wrote about ways to improve conditions for workers in the restaurant industry.
In New York, she was one of the first employees at Momofuku Milk Bar that is run by Christina Tosi.
[8][9] While working at Saveur as a kitchen assistant she got her first experiences with recipe development and testing, and found she enjoyed combination of science and food.
[2] During her presentation on a typical Nigerian lunch, she described how cooking foods is learned by watching rather than written recipes.
[2] Komolafe is also a food stylist and her work has appeared in the New York Times, Food52, and Munchies.
[4] Prior to joining the staff, her Ten Essential Nigerian recipes was published in the New York Times in 2019.