Culinary Stars Light Up Final Day of GTCO Food and Drink Festival Day 3
Written By Dedeigbo Samson Ayodeji
Posted By Town Crier News Nigeria
Published By Fitness Network Communications
The third and final day of the GTCO Food and Drink Festival was a celebration of global culinary mastery, flavourful creativity, and the warm embrace of African hospitality. International chefs and facilitators who graced the masterclasses shared their experiences, insights, and reflections as the festival drew to a close.
Michelin-starred chef Daniel Galmiche described the experience as both nerve-racking and exhilarating. “We are always a bit nervous before coming to the stage,” he admitted, “but the privilege was amazing. The audience gives you another boost, they want to try your food, and that gives confidence because they believe what you do is amazing.” For his session, Chef Galmiche prepared a fish course using Croaker and Shiny Nose fish sourced from the local market. “I realized in Nigeria you eat a lot of fish in different types, and some good produce,” he said. His goal was to respect Nigerian ingredients while highlighting the subtle fragrances that can elevate the taste of fish, a fantastic protein. Sharing his advice with aspiring chefs, he emphasized the importance of learning in a healthy environment and encouraged travel as a means to understand food, culture, and language.
Culinary educator Harete Harris expressed immense joy in being part of the festival. “I am so happy to be here,” she said. “Learn all these basics and get out there to be part of the culinary world.” She encouraged attendees to have a clear idea of where they want to end up, so they can apply what they’ve learned effectively. Observing the lively Lagos crowd, she recommended the festival as a destination event for people from across the state and beyond. “There are so many vendors selling authentic food and dessert. I believe it’s a huge opportunity for learning.”
For acclaimed sushi chef Hiroo Nagahara, it was a debut not just at the festival but on the continent. “It’s my first time in Africa, and it’s been very good,” he shared. His session featured a beautiful progression of dishes including sushi as a side dish paired with rice and giant shrimp, followed by a second course of crispy fried shrimp with a well-balanced sauce. “The texture is beautiful, then the crunch and the crew from different pickles is very clean,” he explained. “My favourite was the rice, it’s full of goodness.” Grateful for the seamless experience, he offered a straightforward message to young chefs: “Put your hands down and work hard. Don’t take cooking for granted.”
Dessert specialist Lasheeda Perry rounded off the day with sweetness and soul. “It’s such an honour. I am really blessed as my career has taken me all over the world. And Africa, I can literally say that I am happy to be here to share what I do,” she said. Her dessert creations, a fusion of chocolate, vanilla, and other classic flavours, were received with enthusiasm. “The audience was very engaging with several questions and their eagerness to taste. I know it’s going to taste wonderful to them and they would love it.” Hoping for a future invitation from GTCO, she left participants with this advice: “Think outside the box. Don’t feel you have to walk the same path, it all looks different for us. Get your approach to learning, that’s where you’ll get your inspiration.”
As the curtains closed on the 2025 edition of the GTCO Food and Drink Festival, the voices of these culinary giants reinforced the event’s mission, bridging cultures through cuisine, empowering culinary dreams, and celebrating African excellence on a global stage.
