By: Theresa Moses
The opening day of the GTCO Masterclass 2026 unfolded as a vibrant celebration of global cuisine, innovation, and culinary storytelling, bringing together some of the world’s most exciting chefs under one roof. From refined pastries to bold Thai flavours and contemporary European cuisine, attendees were treated to an immersive experience that blended technical mastery with cultural expression.
The day began on a delightful and heartwarming note with Dera Oluyede and Kemi Anazodo, the creative forces behind Jaya Confectioneries Limited. Their session featured a lively Kids Baking Masterclass, where the spotlight was on two beloved treats: cinnamon rolls and chocolate chip cookies.
It was a fully hands-on experience, as children eagerly participated in rolling cinnamon dough, layering fillings, and shaping their pastries, while others carefully scooped cookie batter onto trays. The session was intentionally designed to introduce young participants to the basics of baking in a fun, interactive, and engaging environment.
Known for their artistic approach to baking, the duo delivered a session that seamlessly bridged classical pastry techniques with modern creativity. Chef Dera, trained at the renowned International Culinary Center (now the Institute of Culinary Education), brought precision and finesse, while Chef Kemi showcased her expertise in bread-making, fermentation, and the science behind perfect dough.
Beyond the excitement, the session emphasized foundational skills such as measuring, timing, kitchen hygiene, and patience. It created a learning atmosphere where creativity thrived, reinforcing GTCO’s commitment to nurturing talent across all age groups. By the end, trays of freshly baked cinnamon rolls and golden chocolate chip cookies filled the air with irresistible aromas, leaving the children with a sense of pride and accomplishment.
From pastries, the spotlight shifted to Southeast Asia as Dylan Eitharong took the audience on a deeply personal culinary journey through Thai cuisine with his session, Cooking Thai Curries. Founder of HAAWM, Dylan showcased techniques for achieving rich, authentic, yet “almost never traditional” flavours.
His masterclass went beyond cooking, offering insight into ingredient selection, preparation techniques, and the philosophy behind Thai cuisine. Born to a Thai father and American mother, Dylan shared how relocating to Bangkok during the pandemic helped him reconnect with his heritage.
His approach; authentic yet intentionally unconventional, resonated strongly with participants. Through bold flavours and innovative methods, he demonstrated how food can challenge norms and spark conversations around race, class, and identity, positioning cuisine as a powerful cultural connector.
The European segment of the day featured Michelin-starred Begoña Rodrigo, who hosted a masterclass titled L’Albufera, a Mediterranean Landscape. Her session focused on the cultural and culinary significance of rice in Spanish and Valencian traditions, brought to life through a detailed live demonstration.
Drawing from her Michelin-starred restaurant La Salita, Rodrigo highlighted the richness of Mediterranean ingredients, particularly vegetables, which have earned her global recognition, including the title of Best Vegetable Chef in the World 2024. Her presentation emphasized sustainability, locality, and seasonality, offering attendees a deeper appreciation of how simple, high-quality ingredients can be transformed into refined dishes.
The day concluded with a masterful showcase by Paolo Griffa, whose session on modern Italian cuisine brought elegance and technical brilliance to the forefront. His demonstration featured refined dishes using ingredients such as salsify, fontina cheese, and Jerusalem artichoke, highlighting both creativity and precision.
Known for his inventive style, Griffa shared insights from his journey through some of Europe’s most celebrated kitchens and his Michelin-starred restaurant, Paolo Griffa al Caffè Nazionale. Participants were guided through the nuances of contemporary Italian cooking, where tradition meets innovation. His dishes reflected the heritage of the Aosta Valley while embracing modern culinary techniques.
Beyond the demonstrations, Day One of the GTCO Masterclass stood out for its atmosphere of collaboration and learning. It was a space where culinary boundaries dissolved, and chefs shared not just recipes, but philosophies, experiences, and cultural narratives.
As attendees left with notebooks filled and minds inspired, one thing was clear: the GTCO Masterclass is more than a food event, it is a global culinary dialogue, setting the stage for even more exciting sessions in the days ahead.
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