International culinary experts showcased nutritional cooking techniques during the three-day GTCO Food and Drinks Festival in Lagos, emphasising the connection between good food and healthy living.
The event attracted food enthusiasts from around the world who gained valuable cooking skills while enjoying demonstrations from renowned chefs.
Award-winning Chef Christian Duhalde kicked off the first day of masterclasses by teaching attendees how to prepare Kids’ Pizza, meticulously explaining each step to an enthusiastic audience.
On the second day, nutrition chef and culinary expert Tilewa Odedina, known professionally as Chef Tilly, demonstrated how to prepare nutritious African dishes without sacrificing flavour. Odedina stressed the importance of selecting appropriate ingredients and utilising proper cooking methods to create healing meals. She highlighted traditional ingredients like agbo and moringa for their medicinal properties.
Chef Tilly’s live demonstrations included 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. Each preparation received enthusiastic applause from attendees.
Chef Tamra Patterson, voted Best Chef in Memphis, United States, conducted a masterclass on preparing Jambalaya and Jollof rice, sharing her expertise with the audience.
Prominent Indian chef Thomas Zacharias delivered a masterclass celebrating the diversity of Indian regional cuisine. Known for his dedication to reviving India’s food heritage, Zacharias demonstrated how simple, locally sourced ingredients could be transformed into gourmet experiences. His session featured three distinct dishes highlighting different aspects of Indian culinary traditions.
Zacharias began with a revitalising drink made from indigenous herbs and natural ingredients, showcasing the medicinal and nutritional values embedded in Indian traditions. He emphasised the importance of returning to traditional wellness practices through good, healthy food.
His second dish featured a creamy chicken preparation inspired by regional Indian flavours and made with a smooth, spice-infused sauce. The dish demonstrated how local spices and cooking techniques could yield globally appealing results while maintaining authenticity.
Zacharias concluded with a black rice-based dish, showcasing this ancient grain often referred to as a superfood. Native to various Indian regions, black rice was presented not merely as a healthy alternative but as a flavorful centrepiece in modern cooking.
Throughout his session, Zacharias shared personal anecdotes from his culinary journeys across India, speaking passionately about preserving indigenous food cultures and the role chefs play in promoting sustainability through local produce.
Lorenzo Cogo presented a masterclass titled “Tradition Reimagined Italian Cuisine,” exploring the past, present, and future of Italian cooking. The 39-year-old Italian, whose grandfather and father are chefs in Vicenza, Italy, is changing narratives by highlighting the uniqueness of three generations of cuisine. At 25, Cogo became Italy’s youngest Michelin-starred chef through his work at El Coq, where he brings expressive, deep passion to cooking.
The third day featured Lasheeda Perry sharing her expertise in mastering cream puffs and eclairs, while Hardette Harris demonstrated her unique food culture utilising homegrown ingredients.
French Chef Daniel Galmiche impressed the audience during his masterclass by preparing cuisine with seasonal ingredients he personally produced. Mexican Chef Gabriel Rodriguez showcased his expertise in French-Mexican fusion cuisine, delighting food lovers in attendance.
Chef Shalamar Lane thrilled the audience with her soulful Southern barbecue with coleslaw, which was described as delicious, easy to prepare, and visually appealing. Lane acquired her skills from her family, who operate a smokehouse in California.
The masterclass sessions concluded with Hiroo Nagahara teaching the fundamentals of Japanese cuisine through the preparation of three distinct delicacies.
Culinary critics noted that the masterclasses were more than cooking demonstrations; they represented a call to action to rediscover and respect diverse culinary traditions.
Vendors at the event praised GTCO for the initiative and for providing them the opportunity to showcase their products and services at the GTCO Food and Drinks Festival 2025.
