By Adebola Isimijola, Lagos

Masterclasses on the final day (Sunday) of the GTCO Food and Drink Festival delivered a strong finish to the three-day culinary event, featuring interactive sessions led by four international chefs.

The day opened with Chef Camari Mick, who guided participants in preparing a sorrel (zobo) lemon tart with meringue topping.

She demonstrated the preparation of a curd filling using eggs, sugar, sorrel, lemon juice, butter and gelatin, while explaining key techniques such as whisking, heat control, emulsification and flavour balance. The session also introduced basic food science concepts, including acidity and texture formation, before tasting.

Next, Chef Jennifer Hill Booker led a multi-dish demonstration featuring vinaigrette dressing, black-eyed pea salad, fruit compote, spicy mustard sauce, chicken croquettes and sweet potato biscuits.

Participants took part in shaping and frying croquettes as she explained emulsification, frying safety, and recipe flexibility across different cuisines.

The third session was handled by Jean-Baptiste Ascione, who prepared turkey and a mushroom-based dish alongside a coffee-infused signature sauce.

He explained the use of alcohol such as wine and whisky to enhance flavour, noting that it is optional and burns off during cooking. Discussions also covered cooking time, meat doneness and ingredient substitutions.

The final masterclass was delivered in an open setting by Chef Dominique Leach, who demonstrated Chicago-style barbecue chicken.

She emphasised heat control, seasoning and simple grilling techniques using spices such as cumin, garlic, paprika and chipotle. The dish, served with rice and red beans, reflected a fusion of American and African food influences.

Participants sampled the meal and gave feedback, with discussions focusing on grilling methods, food safety and marination practices.

Three-Day Culinary Line-Up + PHOTOS

Across the festival, several other chefs including Dylan Eitharong, Begona Rodrigo, Paolo Griffa, André Mack, Saul Montiel, Arbinder Singh Dugal, Dera Oluyede and Kemi Anazodo also featured on Days 1 and 2, contributing to a diverse culinary programme.

The masterclasses across all three days highlighted practical learning, global techniques and creative use of local ingredients, reinforcing the festival’s position as both a food and knowledge-sharing platform.