As the gates to the GTCO Food and Drinks event swung open, a world of culinary wonders awaited. The air was alive with the sizzle of street food, the chatter of excited crowds, and the irresistible aromas of smoky jollof rice, sizzling shawarma, and succulent fowl dishes. It was a celebration that promised to delight the senses and ignite the passion of foodies from far and wide.
Among the culinary masters showcasing their skills were two renowned chefs: Hardette Harris, the creative force behind North Louisiana’s official state meal, and Daniel Galmiche, a celebrated French chef with four Michelin stars to his name. Their presence added an extra layer of excitement to the event, as food enthusiasts eagerly anticipated their demos, dishes, and insights.
The event featured a diverse lineup of talented chefs, each with their own unique story to tell. Other highlights included:
– Cristian Duhalde’s Kids Pizza Masterclass, where young chefs-in-the-making learned the art of pizza-making.
– Chef Tilly’s African Flavor for a Healthier You, showcasing the rich flavors and ingredients of African cuisine with a healthy twist.
– Tamra Patterson’s Jambalaya vs Jollof, a fascinating comparison of two popular rice dishes from different cultures.
– Thomas Zacharias’s Regional Indian Flavors, highlighting the diverse and vibrant flavors of India’s regional cuisines.
– Lorenzo Go’s Tradition Reimagined, Italian Cuisine, where traditional Italian dishes were given a modern twist.
– Gabriel Rodriguez’s Roots: A Cultural Mix, celebrating the rich cultural heritage of food and its ability to bring people together.
– Lasheeda Perry’s Mastering Cream Puff & Eclairs, a demonstration of the art of French patisserie.
– Hiroo Nagahara’s Fundamentals of Japanese Cuisine, introducing attendees to the principles and techniques of Japanese cooking.
Celebrating North Louisiana Cuisine
Chef Hardette Harris’s presence at the event was a testament to the rich culinary heritage of North Louisiana. “I celebrate North Louisiana cuisine in an authentic way,” she explained. “It’s about showcasing the unique flavors and traditions of our region.” During the event, Chef Harris conducted a hot water cornbread demo, highlighting the importance of preserving traditional cooking methods.
Inspiring the Next Generation
Chef Harris also emphasized the value of mentorship and practical experience in the culinary world. “Learn all the basics, and once you finish, get out there and get some practical work,” she advised aspiring chefs. “Have an idea where you want to end up, and utilize everything you’ve learned to achieve your goals.”
A French Touch in Nigeria
Chef Daniel Galmiche’s experience at the event was equally enriching. Despite initial nerves, he was thrilled to showcase his culinary skills and explore Nigerian cuisine. “The public was amazing, and they gave me a boost to make sure what I do is amazing,” he said.
Discovering Nigerian Fish
Chef Galmiche’s dish featured croaker and shiny nose, two fish he had never worked with before. “I wanted to make sure I respected the local produce and added a little bit of fragrance to the dish,” he explained. He was impressed by the variety of fish available in Nigeria and encouraged locals to appreciate their culinary heritage.
Sustainability and Conservation
Both chefs touched on the importance of sustainability in the culinary world. Chef Galmiche praised the fishing methods used in Nigeria, noting that hook-based fishing was more environmentally friendly than net-based fishing. “It’s much better for the environment,” he said. “You don’t want to overfish, and you’ve got to be careful with the coral reefs.”
Challenges and Opportunities
Chef Galmiche also highlighted the challenges faced by chefs, including long hours, pressure, and sustainability concerns. However, he emphasised the rewards of the profession, such as traveling, learning about different cultures, and discovering new flavors. “It’s a beautiful trade, but we need to make sure it’s a trade where people can enjoy themselves a bit more,” he said.
The GTCO Food and Drinks event was a resounding success, showcasing the diversity and richness of global cuisine. As Chef Galmiche aptly put it, “I need 10 lives to learn everything about Nigeria’s culinary scene – it’s that vast and exciting!”
