As the curtains closed on the grand finale of the 2025 GTCO Food and Drink Festival, vendors and attendees alike reflected on how the event had not only strengthened their connection to Nigerian culinary identity but opened doors to innovation and global aspirations.

For Moses of Priceless Mocktail, participating in what has become “West Africa’s premier food and drink event” has translated into measurable business growth and exposure.

“This event has helped us connect with many people and different brands,” he said. “Being part of something this big means growth and success for us.”

Another vendor echoed this sentiment, adding that the very act of being selected to participate was validation of their progress.

“Being here means our brand is functioning, growing, and making progress,” the vendor said, noting satisfaction with the festival’s organisation. “There’s honestly nothing I think they need to improve.”

Wealth, a first-time attendee, said the event helped broaden perspectives on Nigerian cuisine.

“I discovered dishes like Masha that I’d never even heard of before. My favorite was the Ofada Rice. These events expose you to how rich our food culture is. Going more local really enhances the experience,” Wealth explained. “Of course, I had to take pictures — food is part of the memory.”

Mrs. Daramola of Ajara Foods, whose brand launched just in January, reported a transformative experience from the digital food business fair segment of the event.

“We were shocked by the attention we got. First-day sales were impressive, and customers even came back the next day. One suggested we introduce a spicier variant of our sheeter product,” she said. “Our premium packaging attracted people, but they asked for smaller pouches that are easier to travel with or send abroad. We’re now planning to introduce that variant in the next one or two months.”

An anonymous attendee praised the energy of the finale and recommended future editions feature international chefs preparing Nigerian meals in masterclasses, saying:

“That would show how globally accepted our cuisine is while spotlighting our ingredients and processes.”

Bolanle, another attendee, emphasized the festival’s power to help reconnect with African roots.

“This festival brings you closer to your Nigerian identity. A lot of the vendors make products that are so original, they’re unique to Nigerian creatives. Events like this should be promoted as food tourism for visitors who want to understand Nigerian culture through taste,” she said.

For Ajing Ntan of Foxenut Cookies, the journey has been one of exponential growth.

“It’s our second year here, and we sold out twice,” she said. “People kept calling our cookies ‘the best thing ever.’ We know we need to scale.”

Beyond customer love, Foxenut Cookies is embracing sustainability in small but meaningful ways.

“We use reusable equipment, paper bags, and minimal plastic in packaging. It’s not perfect yet due to cost, but we’re working on it.”

As Nigeria positions itself more firmly on the global culinary map, the GTCO Food and Drink Festival continues to serve as a nexus of identity, innovation, and aspiration—one dish, one story, and one brand at a time.

Acclaimed American dessert chef Lasheeda Perry captivated audiences at the GTCO Food and Drink Festival in Africa with her bold and whimsical reimagination of classic French pastries.

At the much-anticipated culinary session, Perry showcased her skills by preparing cream puffs designed to resemble turtles, drawing delighted reactions from festivalgoers. She also replaced the traditional glossy glaze on éclairs with a crackling textured topping, adding a modern twist to the beloved dessert.

Her flavor palette was equally inventive, combining matcha chocolate and vanilla with mango fillings, which she described as offering “a balance of earthy, bitter, and sweet notes” that brought complexity to every bite.

The interactive session sparked interest and enthusiasm among attendees, who eagerly asked questions and praised the innovative desserts.

“I feel incredibly honored to be here in Africa, sharing my pastry skills with such an engaged audience,” said Perry. “Traveling the world and doing what I love is a dream come true.”

She also took time to encourage aspiring chefs, urging them to embrace creativity and push beyond traditional career boundaries.

Lasheeda Perry’s matcha chocolate and vanilla with mango fillings

“My advice to young chefs is to think outside the box. You don’t have to follow a conventional path — the world of pastry is yours to explore,” she said.

Perry expressed gratitude to the festival organizers and voiced her willingness to return for future events.

“It would be an absolute pleasure to be invited back by GTCO. The energy here is unmatched, and I love the spirit of innovation.”

The GTCO Food and Drink Festival continues to attract world-class talent and food lovers, reinforcing its position as a hub for culinary excellence on the African continent.

French Michelin-starred chef, Daniel Galmiche, brought international flair and environmental advocacy to the 2025 GTCO Food and Drink Festival in Lagos. During his live masterclass, Galmiche praised Nigerian seafood, shared his experience with local produce, and highlighted the importance of sustainable fishing practices.

“We always—it’s funny because it doesn’t change—we’re always a bit nervous before coming on stage,” Galmiche began, smiling. “But within seconds, we’re just in our environment and also the public was amazing. They give you another boost. They want to try your food, so it gives you a boost to try to make sure that what you do is amazing.”

The chef showcased a fish dish inspired by his visit to a vibrant Lagos market, using croaker and shiny nose, two fishes unfamiliar to him before the trip.

“Yes, it’s a fish course, correct. I love fish and also I wanted to go to your market to see what you have to offer and buy the fish who was a kind of equivalent to what we have in Europe; the same type of flesh and everything,” he said. “I used croaker and shiny nose, which is two fish I never knew before, and it’s amazing. The fish market was fun, flamboyant, happy, colourful and it’s really, really cool.”

Galmiche expressed admiration for Nigeria’s rich fish culture and the variety of pescatarian-friendly options, noting that many forget the nutritional power of seafood.

“I’ve realised that in Nigeria you eat a lot of fish in different types and you’ve got some good produce. So I wanted to make sure that I’ve done a dish which not only respects your produce but shows a little bit the fragrance we can add to a fish. Fish is a fantastic protein. It’s very interesting, it is delicate to make, I know that, but with the fish you’ve got in Nigeria, you should eat fish for sure.”

Asked about Nigerian cuisine, the French chef was candid yet amused.

“I have, I have, but my word, you like spices! In France we don’t really eat spicy food, so lucky for me I live in Southeast Asia and managed to try Thai food and Malay food, which is also extremely spicy. My palate can take a little bit now, but sometimes your heat is much higher than mine!”

On sustainability, Chef Galmiche commended the fishing methods he observed.

“I noticed today that when I went to the market, they fish with the hooks only, not the net. That’s already very good because that’s when you get one fish for a hook and not collecting the seafloor—could be a turtle, a dolphin, whatever. Too many times that happens with big trawlers. So the way you fish here, I like it. It’s much better for the environment. That was a nice surprise.”

He also raised a red flag about seeing the endangered Meru fish at the market.

“There’s a fish called Meru, which is a super delicacy. They are big protectors of the coral reef and I saw one on the table today. I was surprised, because it’s protected in the rest of the world. That variety—the very black one—should be handled very carefully. They are the kings of the coral reef. Yes, they are huge, yes, they are tasty, but there are very few left.”

While celebrating the culinary trade, Galmiche acknowledged its challenges.

“There are quite a few challenging parts, the protection, the sustainability, the ingredients. Be careful—that’s the challenge. It’s a growing population all over the world and if we’re not careful, the next generations won’t have the resources.”

He also advocated for more humane working conditions in the industry.

“It’s a difficult trade. It’s a beautiful trade, but it’s the hours—it’s not social. We would like to make it a trade where people can enjoy themselves more, with a bit less pressure, more relaxed time. That’s why sometimes people don’t join this beautiful trade.”

To young chefs and culinary students, Galmiche offered heartfelt advice.

“First of all, they need to be in a place where they learn, where the teacher or chef in a restaurant is nice. Because it’s already a heated environment, a lot of pressure. If you’ve got a team that is not kind, that adds to the difficulty. But it’s a beautiful trade. You travel, you learn languages, culture, food from all over the world. I need ten lives to learn everything. First of all, I need one for all of Nigeria because you’ve got so much to offer, so many beautiful products. When I was invited here, it was amazing. I was super delighted. That’s very kind of you. Thank you very much.”