More than 1,500 food lovers, chefs, creatives, entrepreneurs and entertainment enthusiasts are expected to gather in Ibadan, Oyo State, for the fourth edition of Ibadanchops’N’Chill.

The organisers said between 1,500 and 2,000 people are expected to attend the culinary, entertainment and lifestyle festival, which is aimed at promoting Nigerian food culture and providing young chefs with opportunities to showcase their skills.

The event will be held under the theme, “Empowering Young Chefs, Celebrating Nigerian Flavours.”

According to the convener, Chinwendu Fetus, popularly known as Chef Wendy, the festival will combine culinary competitions, live music, networking and lifestyle activities.

Young chefs take centre stage

A major part of the festival will be a culinary competition involving emerging chefs.

Chef Amaka, Chef Dee and Chef T are expected to serve as judges, assessing contestants while sharing their professional knowledge and experience.

Chef Wendy said the competition was designed to encourage creativity and confidence among young chefs while giving them exposure to audiences and established professionals in the food and hospitality industry.

She said the festival would also enable food entrepreneurs and other participants to establish connections with potential customers and industry players.

Taye Currency to headline entertainment

The event will also feature live entertainment, with Fuji musician Alhaji Taye Currency expected to headline the musical segment.

The organisers said the performance would complement the food-focused activities and broader lifestyle experience planned for attendees.

Beyond the entertainment, the festival is expected to bring together chefs, food entrepreneurs, creatives, influencers, media personalities and members of the public.

Why the festival matters

Nigeria’s food and hospitality sector provides opportunities for young entrepreneurs, chefs and creatives, but gaining visibility and access to established industry networks can remain a challenge for emerging talents.

The organisers say Ibadanchops’N’Chill is intended to bridge part of that gap by creating a public platform where young culinary talents can demonstrate their abilities and interact with potential customers and professionals.

Chef Wendy, who founded Wendy’s Kitchen and Wendy’s Culinary Hub, said her experience in the culinary industry influenced her decision to create a platform focused on food creativity and opportunities for young chefs.

She said the festival was conceived to bring different parts of the culinary and creative industries together while showcasing the diversity of Nigerian food.

Networking, food and culture

In addition to the competition and entertainment, the event will provide opportunities for networking, collaboration and cultural exchange.

Participants are expected to include chefs, food entrepreneurs, creatives, influencers, media personalities and members of the public.

The organisers said the festival would put Nigerian flavours and culinary creativity at the centre of the experience while giving emerging talents an opportunity to connect with a wider audience.

Chef Wendy has urged food lovers, chefs, creatives, industry stakeholders, media organisations and members of the public to attend and support the participating young chefs.

What to expect

Attendees can expect:

– A culinary competition featuring emerging chefs

– Judging by experienced food professionals

– Live Fuji performance by Taye Currency

– Food and lifestyle experiences

– Networking among chefs, entrepreneurs and creatives

– Opportunities for young culinary talents to gain public exposure

French chef Jean-Baptiste Ascione has made his first visit to Nigeria, describing the country as vibrant and full of “happy, smiling people”, a sharp contrast, he says, to the more reserved atmosphere of Paris.

Speaking during a cooking masterclass in Lagos, Ascione shared insights into his culinary philosophy, career journey, and the growing global shift toward simplicity in fine dining.

A First Impression of Nigeria

Ascione said his arrival in Nigeria left a strong personal impression.

“It’s my first time here, and what stands out is how happy people are always smiling. It’s very different from Paris.”

His visit coincided with a well-attended masterclass, where food enthusiasts and industry professionals gathered to experience his approach to modern French cuisine.

From Teenage Kitchens to Global Recognition

The Paris-born chef began cooking at just 13 years old, describing the profession not as a career choice but as his entire life.

“Cooking didn’t change my life—it is my life. I’ve never known anything else.”

He trained in top French kitchens, including La Grande Cascade, before gaining wider recognition through a televised culinary competition in 2015.

Ascione later opened Petit Gris in 2019, a restaurant that reflects his signature philosophy of simplicity, seasonality, and shared dining experiences.

Why Simplicity Is the New Luxury

A Shift in French Cuisine

Ascione is part of a new generation of chefs redefining French gastronomy moving away from elaborate plating toward clarity of flavour and ingredient integrity.

“Today, it’s not about adding more—it’s about doing less, but better.”

At Petit Gris, menus evolve with the seasons, focusing on fresh produce, seafood, and approachable dishes designed for sharing.

Inside the Lagos Masterclass

During the demonstration, Ascione prepared one of his signature dishes: beef tartare with coffee beans and duxelles.

Key Techniques Shared

Beef is marinated in coffee beans for two days to create what he calls “the taste of the smell” of coffee

Mushrooms and onions are finely chopped and cooked slowly in butter to form duxelles

The dish balances bold flavours with minimal ingredients

He emphasised flexibility in cooking:

“Recipes are not fixed. You adapt based on what you have and what you like.”

The Skills That Matter Most

Beyond technique, Ascione stressed that organisation and focus are the most important skills in any kitchen.

“You can learn recipes at 30, 40, even 50. But organisation—you must learn that early.”

He added that managing a kitchen team depends more on structure and discipline than creativity alone.

Cooking Made Simple

When asked about a quick dish anyone can prepare, Ascione pointed to a classic: the tortilla.

“Eggs and potatoes—that’s enough. I make it for my wife on weekends.”

The message, he said, is clear: great food does not need to be complicated.

Industry Reactions

Participants at the masterclass described the session as refreshing, particularly in a food culture often driven by trends and presentation.

Local chefs and culinary enthusiasts noted that Ascione’s emphasis on simplicity and adaptability resonates strongly in Nigeria, where access to ingredients can vary.

Why It Matters

Ascione’s visit highlights a broader shift in global dining—one that prioritises:

Ingredient quality over complexity

Seasonality over fixed menus

Experience and sharing over formality

For Nigeria’s growing food industry, this approach offers a practical and scalable model for innovation.

What’s Next

Ascione continues to expand his culinary influence through collaborations and community-driven dining concepts, with a focus on making fine dining more accessible.

His Lagos appearance signals increasing international culinary exchange, as Nigeria’s food scene gains global attention.

Chef Dylan Eitharong has offered a fresh perspective on Thai cuisine, blending tradition with experimentation during a curry masterclass that challenged long-held culinary norms.

Speaking during the session titled “Cooking Thai Curries,” the Thai-American chef demonstrated how classic techniques can evolve without losing their roots.

His approach, he explained, is not about rigid authenticity but about interpretation.

“Thai food adapts to its environment, that flexibility is part of its identity.”

A Personal Journey Shapes His Cooking

Born in Florida to a Thai father and American mother, Eitharong’s journey into food did not follow a traditional path.

He did not train in Michelin-starred kitchens or inherit family recipes.

Instead, his culinary voice developed through experimentation from pop-up dining experiences in the United States to immersive exploration in Bangkok.

This unconventional background now defines his cooking style: expressive, instinctive, and intentionally unpolished.

Inside the Thai Curry Masterclass

During the demonstration, Eitharong broke down the fundamentals of Thai curry-making, emphasizing technique, balance, and ingredient integrity.

Ingredients and Preparation

He highlighted essential ingredients used in traditional curry pastes, including chilies, lemongrass, galangal, shrimp paste, dried fish, shallots, and garlic.

Participants were shown how to:

Toast chilies to enhance flavour and colour

Use a mortar and pestle for authentic texture

Build flavours by pounding ingredients from hardest to softest

He stressed correct proportions, noting that chilies and lemongrass should be equal in volume, with galangal used more sparingly.

Why It Matters

Eitharong warned that traditional curry paste preparation is becoming a “lost art” in Thailand, as more people turn to pre-made alternatives.

His masterclass aimed to revive these techniques while encouraging innovation.

For food enthusiasts and chefs, this reflects a broader shift in global gastronomy where storytelling and identity are becoming as important as technique.

The Philosophy: Balance Over Perfection

At the heart of Thai cuisine, Eitharong said, is balance not perfection.

He demonstrated how curry paste is fried in coconut cream until fragrant, before seasoning with fish sauce and palm sugar.

The result is not about sweetness or spice alone, but harmony.

“Balance is the most important principle in Thai cooking.”

He also showcased adaptability by preparing a spicy prawn curry using locally sourced Nigerian fruits, reinforcing the idea that Thai food evolves with its environment.

Industry and Cultural Perspective

Food experts say this approach aligns with a growing global movement where chefs reinterpret traditional cuisines rather than replicate them.

This shift is particularly relevant in multicultural food spaces, where authenticity is increasingly seen as fluid rather than fixed.

For Nigeria’s food scene, such cross-cultural experimentation could inspire chefs to rethink how local ingredients are used in global cuisines.

What’s Next for Modern Thai Cuisine?

Eitharong’s work reflects a broader question facing modern chefs: how far can tradition stretch before it becomes something new?

His answer lies in the middle, respecting heritage while embracing change.

That philosophy continues to shape his culinary projects, including his intimate Bangkok dining concept, Haawm.