A dynamic pizza-making masterclass for children, led by the acclaimed Chef Cristian Duhalde, has sparked culinary dreams in young foodies that attended the 2025 GTCO Food and Drink Festival held in Lagos.
With nearly three decades of experience shaping his craft, Chef Duhalde effortlessly captivated his young audience, while imparting valuable lessons on the importance of love, dedication and continuous learning in the kitchen.
“I always enjoy working with children,” the chef shared. “I believe the future of our industry lies with the younger generation. When you introduce them to hospitality and cooking early, they absorb it like sponges. Even if they don’t pursue careers as chefs, they’ll gain a crucial understanding of food – and that’s incredibly important.”
During the lively session, Duhalde emphasized the global interconnectedness of ingredients, highlighting those commonly found across West Africa, Brazil, Colombia and the Caribbean.
“The recipes may differ, but we share a wealth of ingredients,” he explained, illustrating the rich cross-cultural exchange in the culinary world.
Drawing from his extensive experience in kitchens around the globe, Duhalde spoke candidly about the profound commitment required in the culinary profession. “Becoming a chef is akin to taking a vow – it’s a deep commitment. While you may occasionally tire of dealing with people, your passion for cooking remains unwavering.”
While offering sage advice to aspiring chefs: do it with love – he also stressed the importance of gaining practical experience before formal culinary education.
“Try working in a restaurant beforehand. Spend two or three weeks there. See what the reality of being a chef is like. It’s challenging initially, but if you truly love it, it becomes effortless,” he said.
Chef Duhalde’s masterclass also demystified the art of pizza making for the young participants.
“When we opened La Taberna, the pizza oven was already in place. A friend from Rome taught me the ropes, and from there, it evolved. We’ve been serving pizza for 12 years now,” he revealed.
The chef also reminisced about his time running a restaurant inspired by the mystique of Easter Island. “Rapa Nui was a truly idyllic spot with an ocean view and swaying palm trees. Although, the site has since made way for the Lagos-Calabar expressway, I hope its development benefits many more people,” he added, reflecting on the ever-changing landscape of Lagos.
Beyond the captivating masterclass, the festival provided a vital platform for local food entrepreneurs to share their stories and showcase their passion.
Jeremiah, representing MelonyPine Parfait, spoke about his brand’s journey and customer engagement. “We craft our granola, yogurt, and nuts from scratch. While some initially perceive it as expensive, the taste speaks for itself,” he explained. “We offer free samples, which quickly convert hesitant customers. We prioritize high hygiene standards, and our driving force is passion, not just profit.”
Morenike Ajuonnuma, representing Bon Beignet, a purveyor of French-style donuts, iced teas and ice cream, lauded the GTCO platform for its support of small businesses.
“This is our third time participating. We’ve reconnected with customers we knew from Instagram and gained many new ones,” she stated. “We made an effort to minimize price increases, raising them by only about 10% despite rising costs. It’s been a positive experience, and we’re incredibly grateful for the support.”
The GTCO Food and Drink Festival continues to serve as a vibrant hub for global flavours and entrepreneurial spirit, where children, seasoned chefs and enthusiastic food lovers find inspiration – one delicious bite at a time.