By: Theresa Moses
The GTCO Food and Drink Festival 2024 offered a diverse lineup of master classes curated to elevate culinary expertise and celebrate the rich tapestry of global cuisines, especially Thai, Italian, French, and Indian cuisines.
Participants gained valuable insights into the cultural significance of food as well as techniques for recreating authentic flavours in their own kitchens.
Each masterclass was a testament to the passion and creativity that drive the culinary industry forward.
Day-to-Day Delights: Kids Baking
The Day 1 of the festival kicked off with the delightful Kids Baking Master class by Uche Annie Uzoka, where budding young chefs donned their aprons, honed their pastry skills under expert guidance, and created their own masterpieces.
The session was a welcome addition to the festival, marking a shift towards inclusivity and family friendliness. The organisers plan to expand the activity next year, inspiring a new generation of young bakers and food enthusiasts. The memories of the kid’s baking session will linger on, leaving a sweet taste in the mouths of all who attended.
Chef Uche is a Nigerian pastry chef and entrepreneur, founder of Gourmet Twist, who specialises in pastries and Afro-infused dishes, showcasing the rich flavours of Nigerian cuisine. Her dedication to excellence and commitment to culinary innovation have earned her widespread acclaim.
The flavour of culture
The Day 2 was exquisite. Gale Gand mesmerised attendees with her intricate techniques for mastering creamy chocolate desserts, leaving taste buds craving for more. Gale Gand, a Michelin-starred two-star pastry chef, TV host, and author and co-founder of Tru restaurant in Chicago, has earned her numerous accolades, including the James Beard Awards.
She is also known for her appearances on Food Network and for producing artisanal soda pop.
Meanwhile, the festival continued to captivate with Bunny Young’s exploration of authentic New Orleans Creole food, transporting participants to the vibrant streets of Louisiana with her authentic Creole creations.
Chef Bunny, a native New Orleanian, draws on her Creole/Cajun heritage to create authentic cuisine. Founder of “Crawbabies LLC,” she is a sought-after culinary expert in New Orleans, known for her food pop-ups and radio show appearances.
Following that, Chefs Duangporn Songivsava and Dylan Jones took attendees on a culinary journey through the structure of Thai food, showcasing the complexity and balance of flavours in every dish. Thai chefs Bo and Dylan combine their expertise and passion for Thai cuisine at Bo.lan restaurant in Bangkok. Drawing inspiration from rare Thai recipes and local artisans, they offer a truly remarkable dining experience.
Aldo Zilli’s holistic approach to Italian cuisine pushed the boundaries, offering a fresh perspective on traditional favorites. An award-winning Italian celebrity chef specialising in regional Italian cuisine, author, TV presenter, and judge, he is known for his vibrant personality and culinary expertise. Aldo Zilli, with a background in catering and a string of acclaimed restaurants, continues to make waves in the culinary world through TV appearances and cookery books.
Robin McBride, one of the most influential women in wine, shared her expertise on wine, entrepreneurship, and inclusivity in the food and drink industry. President and Board Chair of McBride Sisters Wine Company, Robin McBride, leads one of the largest black-owned wine companies in the US. Producing wine from California and New Zealand with a commitment to inclusivity and social awareness, she and her sister produce wines that celebrate women and their communities.
The art of food and drink pairing
The final Day 3 brought a fusion of flavours from around the globe, starting with Lisa Brooks’ tantalising showcase of Southern Coastal Cuisine, highlighting the bounty of the sea and the rich culinary heritage of the American South. A culinary trailblazer and Southern cuisine expert, Chef Lisa Brooks shares her family’s authentic Southern cuisine, offering elite dining experiences through Heart & Soul Personal Chef Service in Charlotte, NC. She empowers aspiring chefs through her Personal Chef Academy, LLC.
Maunika Gowardhan then celebrated the joy of Indian home cooking, sharing treasured family recipes passed down through generations. Originally from Mumbai, India, Maunika Gowardhan is now based in the UK and is an author specialising in sharing traditional Indian delicacies infused with innovative flavours and ingredients. Her cooking philosophy revolves around simplicity and allure, drawing inspiration from diverse Indian communities.
Angel Vasquez delved into the heart and soul of Mexican cuisine, exploring the rich tapestry of flavours that define Mestizaje culture. Beginning his culinary journey in Puebla, Mexico, Angel Vazquez now presides over Intro Restaurant, known for its fusion of global flavours. Renowned as a trailblazer in Mexican gastronomy, he integrates his international experiences seamlessly into his cuisine.
Jean Christopher Novelli added a twist to classic French cuisine, infusing his master class with a touch of je ne sais quoi that left participants craving more. A French chef renowned for his passion and talent, Novelli’s culinary journey began in a bakery at 14. He rose quickly, becoming head chef for Elie de Rothschild in Paris by age 20. Later, he established acclaimed restaurants worldwide, including one in Belfast and an award-winning cookery school in 2005.
Finally, Ryan Mitchell closed the festival with a sizzling demonstration of The Art of Whole Hog BBQ, showcasing the time-honoured tradition of slow-cooked, smoky flavours that have made BBQ a beloved culinary tradition. Continuing his family’s barbecue legacy, working alongside his father, Ed Mitchell, and keeping traditional barbecue alive, Ryan Mitchell has become a renowned pitmaster and barbecue expert. With a passion for barbecue deeply rooted in his heritage, he preserves tradition while forging his own path in the culinary world.
Simultaneously, food critic Tom Parker-Bowles offered his discerning palate and expert insights into the world of food critique, enlightening attendees with his nuanced perspectives on culinary excellence. As a renowned author and broadcaster, Tom Parker-Bowles is celebrated for his culinary expertise. With a unique perspective blending aristocratic heritage and a down-to-earth approach, he navigates the culinary world, offering insightful reviews and engaging prose.
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