Celebrity chefs who showcased their skills at the recent GTCO Food and Drinks Festivals in Lagos, have proven what good food can do for a healthy living.
The three-day event, attended by many food lovers across the world also provided an opportunity for culinary lovers to hone their skills on how to prepare healthy meals and drinks for both domestic and family consumption.
The continental chefs did not only prepared good food to the admiration of their audience, one of the major takeaways is the cooking skills they learned from the chefs.
Day One of the event saw the award-winning Chef, Christian Duhalde at the Masterclass teaching the audience on how to make Kids Pizza, detailing every necessary rudiments to the ecstatic audience.
Tilewa Odedina, popular as Chef Tilly, a renowned nutrition chef and culinary expert, shared her expertise on preparing African dishes in a nutritious way.
She demonstrated how to create delicious and healthy African flavors without compromising on nutrition on Day Two of the Masterclass.
Odedina emphasized the importance of using the right ingredients and cooking methods to create nourishing meals that can aid healing. She highlighted the potential of traditional ingredients like agbo and moringa as medicinal remedies.
According to her, the GTCO Food and Drink Festival provides a platform for international chefs to showcase African cuisine and culture.
The session featured live demonstrations of traditional African dishes—such as moi moi, oil-free egusi with steamed vegetables, grilled suya-spiced chicken with quinoa, and a detoxifying zobo and hibiscus smoothie—all of which received applause from the audience.
Chef Tamra Patterson, who was voted the Best Chef in Memphis, United State Of America, USA, was on ground at the Masterclass to teach the audience how to prepare Jambalaya and Jollof.
Also, top Indian chef, Thomas Zacharias, gave a masterclass, paying tribute to the diversity and richness of India’s local cuisine.
Chef Zacharias, known for his commitment to reviving and celebrating India’s regional food heritage, demonstrated how simple, locally sourced ingredients can be transformed into gourmet experiences. The session featured the preparation of three distinct dishes, each highlighting a different aspect of Indian culinary diversity.
The menu was no doubt a healthy, revitalizing drink made from indigenous herbs and natural ingredients, aimed at showcasing the medicinal and nutritional values rooted in Indian traditions. Chef Zacharias emphasized the need to return to traditional wellness practices provided by good and healthy food.
The second dish was a creamy chicken preparation, inspired by regional Indian flavors and made with a smooth, spice-infused sauce. The dish demonstrated how local spices and cooking techniques can yield globally appealing results without losing authenticity.
Rounding off the session was a black rice-based dish, spotlighting this ancient grain, often referred to as a superfood. Native to various Indian regions, black rice was presented not just as a healthy alternative but as a flavorful centerpiece in modern cooking.
Throughout the session, Chef Zacharias shared personal anecdotes and insights into his culinary journeys across India. He spoke passionately about the importance of preserving indigenous food cultures and the role chefs can play in sustainability by promoting local produce.
For Lorenzo Cogo, his Masterclass Session is the Tradition reimagined Italian Cuisine, bringing into fore the Past, Present and the Future.
The 39 Year Old Italian whose Grand Father and Father are Chefs in Vicenza, Italy, is changing the narratives by bringing about the uniqueness in the history of Three Generation’s Cuisine.
At 25 Years of age, Cohoes became the youngest Michelin Starred Chef in Italy through his work at El Coq, where he brings an expressive, deep passion to cooking.
Day Three of the event saw Lasheeda Perry sharing her expertise is Mastering Cream Puffs and Eclairs, while Hardette Harris shared her unique food culture of using homegrown ingredients in preparing her meals.
French Chef, Daniel Galmiche, also dazzled the audience during his Masterclass Session, by preparing his Cuisine with seasonal ingredients he produced, while Mexican Chef, Gabriel Rodriguez, whose expertise in preparing French- Mexican Cuisine was clearly noticed by food lovers.
Shalamar Lane, another renowned Chef thrilled the audience with her Soulful Southern Barbeque with Coleslaw, which was delicious, easy to prepare and appealing. She got her skills from her family, who run a Smoke House in California, USA.
Rounding off the Masterclass Session for the GTCO Food and Drinks Festival 2025 was Hiroo Nagahara, who taught the audience the fundamentals of Japanese Cuisine, and prepared three delicacies.
The Masterclass was more than just a cooking demonstration; it was a call to action to rediscover and respect the bounty of India’s culinary landscape, culinary critics said.
Some of the Vendors applauded GTCO for the initiative and giving them the opportunity to showcase their product and services.
Discover more from The Source
Subscribe to get the latest posts sent to your email.
