Welcome to the final day of the GTCO Food and Drink Festival 2024! As we wrap up this extraordinary culinary journey, we invite you to join us for one last day of food-filled festivities and celebration.
Today’s masterclass sessions feature an exceptional lineup of culinary talent. From Lisa Brooks’ innovative approach to cooking to Maunika Gowardhan’s mastery of Indian cuisine, Angel Vasquez’s Latin flavours, Jean Novelli’s French finesse, Ryan Mitchell’s barbecue expertise, and Tom Parker-Bowles’ exploration of British cuisine, there’s something for every palate to savor and enjoy.
While you’re with us, be sure to explore our exhibition and sales event, where you can discover a wide range of food products and services from across the industry. From artisanal treats to gourmet delights, there’s something to tantalize every taste bud.
Join us live now as we bid farewell to the 2024 GTCO Food and Drink Festival with one last day of culinary excellence and celebration. Thank you for being a part of this unforgettable experience!
okay and then to that I’m going to add a
little bit of salt we’re going to be
using egg yolks I’m going to go ahead
and add some sugar to these egg yolks
I’m adding a/4 cup so we’re going to add
the chocolate now and then we’ll give it
a quick whisk to get it used to that hot
milk little qu inch and then we’re going
to put them in the fridge and
get Che G and please keep clapping until
she makes her way up anyway we’re doing
two desserts today the first one is
chocolate poda creme all right well
let’s get started we’re going to start
working with chocolate I’ve got a bunch
of different percentages here that we’ll
talk about later eat up about a liter of
heavy cream okay and then to that I’m
going to add a little bit of salt we’re
going to be using egg yolks I’m going to
go ahead and add some sugar to these egg
yolks I’m adding a/4 cup so we’re going
to add the chocolate now and then we’ll
give it a quick whis to get it used to
that hot milk little quar inch and then
we’re going to put them in the fridge
and get them
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we’re going to make one of our favorite
cocktails called Eliza he’s putting all
of the ingredients together um and he’s
going to shake it up for us um is
everything in here already Okay so we’re
just going to put a little bit of ice in
the Shaker and then are you doing okay
it is day three the final day of GT food
and drink and boy we are sad that it
will be coming to an end but there’s a
full day for you to Urey that happens
okay it’s day three and already in full
swing we don’t waste time over here you
would think it’s a Sunday and it won’t
be as crowded well
till 7 P.M so a quick rundown there’s
Monica Goen master class on Indian home
cooking there is anhel Vasquez with a
master class on Mexican Cuisine there’s
Jean Kristoff nolli with a master class
called genesaqua which has to do with
French cuisine and there’s Ryan Mitchell
who talks about taking a Whole Hog bbq
and finally There’s Tom Parker balls
who’s exploring the role of a foot
writer and critic in The Culinary world
so we have loads of educational fun for
you but also
there’s come with me come with me come
with me look listen the atmosphere is
insane I don’t know how to explain this
to you yesterday was super packed I came
in it sometime around the evening and I
couldn’t even find a way to move because
everybody was everywhere as you can see
this particular Booth is stocked I don’t
even know how we’re going to get through
to talk to anybody hi there’s a minute
to talk just like two
minutes we’ll go around we’ll go around
the other side let’s go around the other
side let’s not interrupt what is going
on
hello hello hello but they’re so busy
here they’re so so busy
here we just want to see if she can take
like five minutes to talk to us so like
just five minutes we’ll be here we’ll be
here we’ll be here we’ll be here she’s
so busy let’s go down and then we’ll
come back let’s go further down and then
we’ll come back okay but yeah as I was
saying as I was saying guys listen it’s
fun it’s fun it’s fun it’s always fun
The Vibes are absolutely Ely amazing and
we cannot help but speak to our vendors
I see Donuts who doesn’t love donuts
besides Donuts have been trending a lot
of recent
hello hi what’s your name
Abigail hi Abigail what’s about your
brand okay so the brand is called
donutology we make fresh fresh donuts
and milkshakes every day in Lagos and we
deliver all around Lagos um currently
you know there’s a Milky donut sh that’s
I so we have an array of Milky donuts
with different
feelings is what happened I think it’s
just really good people say it’s just a
hype but personally I I really like it
it’s I love it it’s creamy it’s feeling
it’s it’s just everything good I love
that I love that so what is happening
today I’m guessing you’ve been here for
2 days is this your first time at gtco
food and drink yes it is and how has it
been it’s not my first time as being
here it’s my first time as a vendor I
was here as a as an a guest and I would
say I think I underestimated be like but
it’s been so good so far we’ve had
yesterday we sold out which is really
really good um I I’m really really
grateful to GCO for the opportunity to
showcase my brand are there any
discounts yes we have discounts we have
discounts on every on all our Donuts on
all your Donuts okay guys so come here
okay it is donutology night
n they are giving disc on everything so
come through they have creamy milkshakes
as well all right have your head they
have creamy mix chaks as well okay
hello hi good
[Applause]
morning can you spare a minute to chat
with us can I come through okay hi how
are you doing I’m just about finishing
up with a beautiful customer who getting
our delicious Oreo cook cream fresh
baked with some really nice uh flavors
so I’m just about and then you tell us
about the brand I’m just around looks
everything looks
beautiful everything looks super
delicious that’s our our logo over there
we’re located in oniru can find us on
Instagram we do birthday cakes wedding
cakes desserts um cupcakes vento cakes
uh apple pie so just check us out on
Instagram yes and
yeah we love that everything looks
amazing okay have a wonderful day
okay guys so you can hear it everything
is going smoothly I’m really loving the
fact that first timers have nothing but
good things to say and the only thing
they’re sad about or disappointed at is
the fact that it will be coming to an
end today it will be coming to an end
today so if you’re not here you want to
make your way here you want to be a part
of this you want to feel everything
that’s been said I promise you it isn’t
just hype
hello hi hi hi hi hi how was yesterday
for you it was really really amazing say
it again said it was really really
amazing yesterday was awesome so what
are you looking forward to I’m looking
forward to um lots of people coming out
in numbers as today is the grand
finale okaye they are still discount
yes when you call me
okay she said come find out what the
discounts are if you are curious about
what the discounts are come here find
out okay it’s pastel by all right okay
guys listen I can’t preach enough I have
tried I have told you I have told you
what to expect I have told you that
you’re going to have so much fun you’re
not just going to be eating you’re going
to be experiencing things you’re going
to be experiencing flavors you’re going
to be learning about so many things that
you didn’t more than anything you’re we
going to be saving money while doing
your favorite thing which is most likely
eating I’m a so it’s my favorite
thing I’m here at w and mix hiy hi good
afternoon afternoon what’s your name my
name is j here you are so cute so so
cute tell us um mix is a h and we sell
many big Goods such as cookies brownies
cinnamon rolls cupcakes muffin banana
bread anything making oh I love that I
is this your first time Yes actually
this is my first time how has it been
been
amazing on everything that I have here
definitely will
definitely will I always ask this SC um
Yes actually so I sced all of my all of
my products so the prices are lower than
and what they are on yes so
price almost everything is for ,000 so
guys I don’t know what else to say to
you I told you it’s the easiest way to
save money if you’ve been to eat like
it’s nobody’s business this is the place
to be the are absolutely insane I’ve
heard prices as low as 800 naira I have
heard prices as low as 500 naira I have
heard people say they’re selling
everything for 25 I have heard people
say we’re selling everything at 1K I am
losing my mind here it is too good to be
true the only thing though is that it it
actually true it is not a lie it is
facts we are having the time of our
lives so as I said again if you are not
you are totally missing out and you need
to make your way here okay it is gtco
food and drink
2024 the fun is absolutely insane we’re
just talking to vendors and trying to
find out their experiences how much fun
they’re having I’m also trying to get
the T that’s going on so that I can give
it to you and you know where to go you
know where things are happening and you
can come there okay
hello Hi how are you very well good
morning good morning what’s your name my
name is s I’m here on behalf of J all
right ah okay now let’s
talk has show to the world and we’re so
excited to be here I love how you that
is beautiful okay so this is not your
first time here is it no it’s not how
many times have you
come you said three times is a charm
right okay so if you’ve come three times
that means you’re sold on this how has
this year been this year honestly
has both for good and for we’re going to
focus on the good yes yes all right are
there discounts for today we will be
offering discounts from 5:00 and now
it’s on the radio yes I love that I love
that so from 5:00 come through okay if
you’re looking for discounts come
through Saia Cravings from 5:00 don’t
say I didn’t give you the tea thank you
so much
okay it seems like it is really popping
here I literally was about to get in I’m
always losing myself when food is
concerned I never know what to do okay
because it’s food it’s distracting the
aroma everything smells so good I never
know what to do all right but listen
we’re just going to keep having so much
fun and I’m going to keep talking to
more people I’m getting all the tea for
you on all the discounts so if you don’t
know better be thanking me cuz I really
really really tried hello
hi how do we how do we get in here sorry
hello I do you I’m coming out just for a
bit Hi how are you good how are
you okay so I have a brand called the C
company and it’s a luxury Bri spoke um
Boutique bakery located in the heart of
Lagos Ley Phase 1 um we usually do a lot
of Bo cakes which are floral buttercream
cupcakes that’s exactly what we
specialize in we are the pioneers of
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floral area of products that we have so
we have Savory pies we have the me meat
pies the chicken pies the donuts you
know the sausage rolls which all the
kids are loving we also have like
sandwiches cuz we make our breads as
well from scratch um we also have like
our cakes our vanilla cakes our um
our cookies and cream our solder caramel
our red
velvet mango is in season right now so
we just try to like Leverage on on on
having the mango passion fruits you know
so we have other refreshing drinks like
the pink lemonade and also the lemonades
and all okay I love that is this your
first year at GT T food inury oh no this
actually not my first year um I’ve my
three baby happen so now like I’m back
now you’re back and now I’m back exactly
I love it I love it I’m very anal about
discounts so are there discounts well
yes so and basically if you buy um
things W up to 25 you get a $5,000
discount so yeah so guys you see that’s
the thing there are loads of offers
thank you so much there loads of offers
where you buy something and you get some
free stuff there are times where people
are just slashing everything that and
all of that is happening here at gtco
fot and drink 2024 the master classes
are starting in just a little time so I
need to go in there and learn something
and you should come as well it’s eve
bangong
Kai C food and drink 2024
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master
classes who is excited to be here ah is
that inside I’ll get the free food right
side are you excited to be here yes
let’s hear it are you excited to be here
yes yes let’s go my name is Nadine I’ll
be your host this afternoon and I am
thrilled to be hosting the master
classes first of all because I get to
spend my time with all of you lovely
people but also because I love learning
about the different cultures and
culinary tastes that we’ve been
experiencing now today we’re talking
about a food that makes you feel warm
and so much love inside and I’m going to
introduce our cook our Chef for the day
but before I do let me tell you a little
bit about her you can get excited and
give her the welcome she truly deserves
now our chef today is a culinary
Trailblazer she has a passion for
authentic Southern Cuisine and quality
family time she is the example of taking
a leap of faith and stepping out and
betting on yourself because at the age
of 40 years old she left the corporate
field to chase what she truly did truly
loved which is cooking at the age of 40
years old who here is trying to change
their
passions you can learn a thing or two
from her she’s now building a successful
Empire with personal chef Services
mentorships cooking class classes
cookbooks and so much more Chef Lisa was
also a finalist of food networks chopped
and she has been recognized by Forbes
Ebony and Women’s Business Journal and
named 2022 chartin of the Year ladies
and gentlemen can we get a drum roll
going please clap your thighs let’s hear
it for Chef
[Applause]
Lisa we love the pink hair do we not
love the pink hair
hello hello Chef welcome welcome to
Lagos Nigeria thank you it’s your first
time on the continent yes it is it is
and I have been having a ball oh we love
to hear what have you tried so far it’s
a little too spicy for me is it yeah a
little too spicy how do you feel about
that I mean I’ve tried and yes yeah the
what it small chops small chops that’s
excellent that’s yeah that’s my favorite
the whole little kit yeah witha little
spring roll yes a little something here
and there I’m loving it what else should
she try I want to hear from the audience
you guys shout at me what should she
try Okay Amala Amala a staple you have
try Amala what else is there jell fries
you tried jell fries IED that have you
tried Ghan jof fries what ghanian jell
fries no okay you have say Nigerian is
better whenever you try it oh Nigerian
is always better okay okay all right so
Chef tell us what exactly is soul food
well I mean soul food really is
it’s the food that makes you feel warm
in your heart no matter where you’re
from honestly right in the US you say
soul food you think of fried chicken and
macaroni and cheese and candy yams and
collard greens really you know all of
the food that originates kind of in the
South yeah right the food that I do
Southern Coastal Cuisine so it’s like a
a mixture of all the the southern
Coastal so lots of seafood lots of
seafood lots of corn lots of rice um is
what we do on the coast nice so what are
you making for us today I’m taking y’all
on a flight today y’all going to go on a
trip with me yes I’m taking you on a
trip we’re going to go down the Southern
Coastline and I’m doing three courses so
we’re going to do an appetizer of okay
Baltimore style crab
cakes right it’s exciting with a little
bur Blanc sauce with that and then we’re
going to have a soup course of fresh
corn chowder and that’s from the
Carolinas that’s my that’s my
Grandmama’s suit okay and then uh and
then we’re going to finish it off with
low country shrimping grits we’re going
down to Charleston South Carolina for
some low country Shri is that all right
with y’all yes yes more than all right
let’s go right let’s go okay all right
let’s get started then all right let’s
do it let’s see what we have in the
kitchen all
right so we’re starting off with our
crab
cake Easy Breezy this is our this is our
appetizer and typically this is a
Baltimore style so Baltimore Maryland my
Big B
Baltimore Maryland is the place where I
used to spend my Summers growing up I
had an a up there and so it’s about an
eight hour drive from where I live and I
would go spend the Summers with my aunt
and Baltimore’s off to Chesapeake Bay
and they’re known for blue crabs so you
just get crab crab everywhere in uh in
Baltimore and so this is what this is
when I fell in love with crab so I’ve
got lump crab meat this it in here yep
um we used to get picnic tables out into
the street and they would just bring
steamed crabs and just pile them up on
the table oh that sounds yeah good
memory right there we would just have uh
butter butter and and lemon we didn’t
have no vegetables nothing just crabs
really so I got the crab meat in here
I’m going to use a couple of things for
for um thank you a couple of things to
bind it this is mayonnaise and Dijon
mustard okay so I’m going to add the
mayonnaise and mustard I’m also going to
add an egg the egg is going to help bind
just need
one help bind this up now my
seasoning this is called Old Bas
seasoning it’s from the Chesapeake Bay
and this is a very you can’t cook no
kind of shellfish where I’m from unless
you have old Bas seasoning so I’m going
to season this up quite a bit and um
o is basically here’s the bottle right
here o is basically paprika celery salt
smoked paprika and it’s got like a ton
of other things mace cardamom uh nutmeg
cinnamon uh black pepper white pepper
bay leaves that’s what that’s what’s all
in here so if you cook some if you if
you don’t have oay in your cabinet then
we know you can’t cook where I’m from
only excuse is if you have a shellfish
allergy so I’m going to put my um
parsley in here and then I’m going to
use my breadcrumbs this well this is not
bread crumbs we we crushed up some
crackers this actually the best way to
do it crush up some some white crackers
this is going to be our binder and we
only use about A4 of a cup you have
gloves for me you have gloves for
me what are the measurements in here so
a pound of a pound of crab meat one egg
uh about a third of a cup of the
breadcrumbs or uh cracker crumbs and I
don’t measure parsley uh you saw it
don’t really measure o it’s like two
tablespoons is supposed to be of the o
yeah um but the taste I’m sure yep yep y
but you don’t want too much bread
because you want it to um you want it to
be mostly crab beef right you nor be
mostly bread what’s the difference
between using cracker crumbs and bread
crumbs it’s all the same if so if you
don’t have like breadcrumbs you can
toast some bread crumble it up you put
it in the you know blender if you have
crackers you can crumble them up put
them in there if you just whatever you
have that is uh starchy bready you can
use it I think we might be uh good on I
might so we have some aspiring chefs in
the audience if you have any questions
through this can we give it up our
aspiring chefs in the audience all right
oil and butter in the pan if you have
any questions through this feel free to
put it with your
handr you can ask our chef of the day
Chef Lisa I’m add a little bit of
Worster sauce okay oyster sauce Worster
sauce okay that’s what hard thing to
pronounce it is for everybody nobody
look just call it what’s that their
what’s that their sauce what’s that
their sauce I’m going to add a little
bit of hot sauce okay there we go a
little bit that’s what we love you can
do
more this ain’t going to be nothing
y’all ain’t going to taste this y’all
going to be like what there was hot
sauce in it mix mhm okay I see you have
white wine as well is that going to be
added into it so I need oil and butter
in here I see have some white wine as
well I do so I’m going to make a sauce
for this
okay I’m going to make a bur Blanc sauce
M nice F yes honey so I’m going let I’m
going to let you Pat these out for me if
you would and I’m going start on my uh
bur blond we need a little bit of oil so
the reason I do oil and butter for my
crab cakes you want the flavor of butter
but you don’t want it to
burn there you go you’ll just let it go
in
there that’s good so the oil keeps it
from burning so you it gives you a
higher smoke point so you get the best
of both the worlds the flavor of the
butter and
then and then the you know you’re able
to get the high heat with the oil but we
don’t we don’t want to cook it on high
heat we want to cook it on medium heat
because we just want a nice golden crab
cake and we don’t want to rush it so
when that that’s so medium okay and I’m
going to start my my sauce actually that
was for crab cakes that was for sauce
but it’s fine I I could do the sauce in
there all right I just need gloves oh
there we go okay I’m going Pat these out
and then we’re going to do our SAU y’all
have questions for me so far do we have
any questions our first little put up
your hands and we’ll bring our first
little city we have one over there they
need the nude hijab can we get our
microphone please yeah perfect that’s
perfect to my extreme
right he put your hand up please yeah
can we get her microphone
here right behind you yes
yes right behind you they’re to behind
you you trying to find
them thank you so much Lisa Brook can
you turn my question is that can you
please give us a breakdown of the can
you please give us a breakdown of the
ingredients used with the measurement
cuz I can get the techniques that you’re
using and the way you are uh doing the
procedure but I just get I just wish I
could get the work down of the
ingredients and the measurements thank
you so much so break down of the
ingredients that you’re using and the
measurements of the for the crab cake
yes yes the measurements okay so a pound
of crab meat4 cup of the breadcrumbs uh
third of a cup of the Mayo one
tablespoon of the Dijon mustard about a
third of a cup I said of the the salting
crackers breams whatever you have and
then I really didn’t measure the the the
hot sauce but I would say is probably
about a tablespoon and about uh two
teaspoons of the um wor
sauce is this one of the um recipes in
your cookbook it is all three of these
are in my cookbook okay yes they are you
get the cookbook you get the recipe now
where can we get your cookbook on
amazon.com what’s it called it’s called
The Joy of the feast the joy of the Fe
yes the joy Beast it’s just about
anything that you would have learned had
you been in the kitchen with my
grandmother my mama my Grandmama my
great grandama that had you been there
these are the things you would have
learned yeah that’s what that cookbook
is all about I heard that you do this
thing called it’s like a food tour
called The JO of the feast right yes so
you go to different cities you got a lot
of information yes yes they dine like
royalty gets get seven courses of dishes
and drinks isn’t that amazing yes it’s
amazing right see how long are you in
Lagos cuz that’s something I can
organize for you who would love to do
the Jo of the tour see we
yet know I would love to do it here so
my team I have all black female chefs
and so we toured to take our Southern
Coastal Cuisine around the country and
so that’s what that that’s what that was
we’re going organize something like that
and it was amazing Nigerian flavors to
it a little yep let’s do it what’s this
is the sauce that you’re making so this
is a bur Blanc but I’m I call it a Texas
Pete bur Blanc that’s the type of hot
sauce that we have back home any kind of
hot sauce so Louisiana style Crystal any
kind of mild hot sauce I’ll say um so
I’m just put that’s how I put my little
spin on it and so we have the liquids so
that was lemon juice hot sauce and white
wine okay like any kind of white wine a
sweeter white wine is the is the best it
smells really nice it can you I smell it
in the front row can you smell it can
you smell it no still still still
bubbling it will come soon do you have
any more questions from our
audience okay we have a question up here
what’s your name and tell us your
question sorry okay I’m Grace please I
want to ask that um why do you choose to
use a melted butter not and not the
regular um vegetable oil that we do
use I not reg vegetable oil why did she
choose to use the melted butter and not
the regular vegetable oil we do use okay
thank you why did you choose to use
butter not regular vegetable oil at
least you mix the two I mixed the two to
for the crab cakes yeah because I want
the flavor from the butter but then I
want if I just did butter it would burn
in the pan so I just use the oil so it
can so it can raise the smoke point
basically which means I can heat it
higher but not burn the oil burn burn
the butter so basically you want it
cooked in butter but you just need the
oil to help carry the butter basically
right so you you might say well why is
she letting this all just go out well
this is on purpose I’m letting this
um get what we call O which means like
dry in the pan a look at What’s happen
so it’s just
concentrating the liquid down all that I
put in there we we really don’t want cuz
I’m going to make this is a heavy cream
and butter sauce and so you know fat and
like oil and water don’t mix right so we
want to basically evaporate all of the
as much of the liquid out as we can just
leave that flavor
behind and then uh I’ll come in with my
my cream and my
butter and it’s all natural natural
flavors in the sace no I’ll need it
again yeah huh it’s all natural flavors
in the sauce right now yes see it’s just
it’s just cooked down to almost like a
glaze I’m ready for heavy cream and my
butter as the heavy cream’s over here in
it okay do you have any more questions
from the
audience okay I think you had a question
over there I’m going in with my
cream if you have a question you can put
up your hand and we get a microphone to
you we have a question in the middle row
yes thank you hello what’s your name hi
my name is Chef TYB M me over here um I
haven’t been to any master class before
and this is my first one and I
intentionally wanted to come see you cuz
I love southern food um my first
experience as a chef was actually
working in an American restaurant so I
got to learn some of these things I
wanted to ask you why why at 40 did you
decide to
cook well that is a great question thank
you for asking it go ahead and get I
need like in there in there in there um
so I had an amazing job and I went to
college like I was supposed to and I got
a good job like I was supposed to right
and um but I cooked my whole life I love
cooking I love how it made me feel I
love how um it made other people feel
was like it’s an expression of love for
me to cook for somebody and so I’d
always done that right but then it was I
just never knew I could make it a living
or make money doing it I just first of
all I thought everybody could cook
number one I thought everybody’s
grandama taught them how to cook but
apparently it was not the case and I
realized it was really a talent and a
gift oh this is good this is good I mean
no keep going I’m saying it’s coming
together really nice the butter she’s
just she’s putting butter in a little
bit at a time just C piece of butter and
so I’m just whisking it together and
it’s making a nice creamy th
um sauce have you measured the butter
they putting in there huh how much
butter are you adding to the sauce so
it’s about what was that half 8 oz it
was about 10 ooun of butter 10 o
okay yeah so I decided that I wanted to
to just do it for living I I hated my
job I did not I mean right it was it was
good I mean it paid the bills would you
take that over for me you know obviously
but and I was a single mom you know of a
of a son who was about to graduate from
high school and I said you know what I’m
going to go he he was going to college
and I’m going to colonary school and so
I walked away from that job uh walked
away from that salary the insurance the
safety of it the safety of it and took a
chance to do something I love best
decision I’ve ever made I’ve had the
best things happen in my life since then
just it was what I was meant to do so
always told my son don’t worry about
what’s going to make money just do the
things that you love to do and then
everything else will fall into place oh
these things are golden brown y’all I
don’t know if y’all can see these smells
amazing if you can smell them oh my gosh
they are
perfect yes yes okay so this is good
that’s come together very nicely I’m
going turn this
heat down because this is the this is
the final side it’s just going to be
very low and slow I’m going to get ready
to Plate this um the sauce is good I
think that’s good I just want to get a
tasting spoon is it in here over there I
just want to taste it real quick then we
going to Plate this thing up and we are
right on time thank
you yes please okay do you have any more
questions from the audience I’m add a
little hot
sauce don’t be afraid that’s not have a
question for our Chef today
oh it’s so good that’s an extra
one I actually have a question what
advice do you have for people who want
to start their own businesses and what
is something you wish you knew before
you started um wow that’s a great
question
so one thing is that you have to operate
in complete Excellence like if you’re
going to start a business you have to do
things the right way you just have to be
you you have to know why you’re doing it
it can’t just be for money or what it
has to be a reason inside of you that
you that you have to do this thing and
so then Market it and build your you
know build your brand and make sure that
you’re doing that you’re the best at
that thing like become the best at it
study it like come obsessed with it
right and then everything will fall into
place but do things very professionally
I just need something to spoon this on
there with
um and just keep walking just keep
moving forward keep walking in the
direction of the dream just keep moving
forward even when you don’t know how
it’s going to work just keep going just
keep walking in the direction of your
thing it’s going to if it’s what you’re
supposed to do and that’s what you have
a talent to do it’s going to work you
just got to have faith in that I’m going
to Plate this up
okay let’s see who wants to have a taste
of our
meal have some H up somebody shy hands
but you were first and we call you this
time
okay what when we played up two of
them so what’ you call the sauce again
it’s I call it a Texas Pete bur Blanc
because Texas pet is the name of the hot
sauce I used back home but it’s a bur
blonc so it’s basically that’s a white
butter sauce right and uh so I just I’m
spreading it out on the plate whenever
you get a nice beautiful sear on
something like this nice golden brown uh
crab cake thank
you what are your top three techniques
for plating food oh making it look
exclusive yes yes yes yes so it’s just
whatever my imagination calls for
honestly but you want to have everything
kind of center of the plate leave some
white space and I’m going to take one of
these out right now I’m just going to
dab it just to take a little bit of the
oil off you just want to um keep some
white space like don’t plate everything
out to the edge of the plate you want to
keep the rims clean you can do it off
center doesn’t have to be Center just
depends on your style in this case I’m
happen to be doing it
centered oops I break the
plate sure you’re good you’re good SS
the food taste okay all right I’m going
do a little couple of little drop hot
stuff in the middle just it’s just a
little
dots little dots just sprinkled around a
little bit I don’t have a little can’t
control it I need a spoon to control
it
yeah and then
we’re going to go on down the coast in
just a minute going to get down to where
I’m from in North Carolina there we
go just needed a little spoon action
okay nice thank
you
okay put you right here and grab one of
these did we ever get volunteers for
tasting this crab cake who wants to
volunteer to taste this food y’all
trying to be
shy I’m going to I’m going to pick thank
you three people three people one
because her hand shut up first okay two
I’m gonna ask you a question and three I
love the chef will choose herself huh
you will choose someone from the
audience I want this young right here to
all right come on down come on down crab
are you our Chef so you’re not allergic
to crab are you you’re like no you love
come on down our Chef’s and then you
with the pinky jab come through come
through and one more person the question
is what is the name of the sauce that
our Chef just made who knows the
answer all the hands are
down you guys try now don’t be shy trust
you I have faith in you hot I’m going to
come to you hot yes B blond sace or
something the what B blond sauce where’
you get that from why you in this class
who else knows the answer we’re going to
try you what
that’s a cheat a Grandma’s sauce there’s
a specific name that she gave us you
don’t have to say the full thing just
the last word someone in the back of her
in the purple let’s see if she has the
answer can you give her the microphone
no in the back but you can answer okay
what’s the sh sauce thank you what was
the sh sauce no that’s not the sauce
she’s making the sauce that she puts on
the plate under the crab Meads did she
get it
no a white mother sauce very a white
sauce mother sauce she said white butter
white mother sauce yeah if it’s white
butter I’ll take that she’ll take it
come on down can we give up for her
please that is correct all right you
guys taste this white butter sauce come
around over here and let’s
see all right we want you to taste this
and let the crowd know what you think
your honest opinion can we get a
microphone for them
please let’s see can we also get a fork
it smells so good doesn’t it
thank you can we get a microphone
please what are your names again thank
you Chef Ty B Ty B nice
and queen Queenie all right guys I’ll
hold this for you don’t worry can really
dig in please come to the stage yeah we
need is it is it getting
hot
yeah I just need you to drain it for me
Chef moments of truth how you feeling
moments of Truth
what’ you say moments of truth how you
feel her face said it all first of all
the sauce oh my goodness
amazing the crab cake very tender very
soft the crispiness on the top and like
it just melts in your mouth I love crab
I love sefood this is amazing he’s an
excellent review Chef yay what do you
have to
say you guys are trying to finish the
whole PL
very nice yes yeah I can the crab like
the taste of the crab so it’s very nice
yes lovely can we get one more spoon for
our last for that that other lady
right no for the um can we get a last
place so they can share it have another
tast okay and
enjoy my knife and cbard thank you so
much got one more okay nice so this is
our appetizer yes this is our first
course we have two more to go don’t
worry you still get a chance to try some
free food thank you very much what do
you think I think I’m going to take it
down
here
texture why do you look shocked what he
say let’s try this okay try the crab
cake
right we’ll get you s don’t worry what’
you think texture is nice and um the
Tang you taste the lemon it’s over you
you taste that lemon don’t you thank you
so much let’s get some ples for you you
can take it back to your seats can I get
a thir tape please thank you so
much
wait thank you so
much so Chef what are we moving on to
all right you ready for me to move on to
the next course yes let’s just get some
plates for them and then you can take it
to your seats but thank you so much for
joining and for volunteering thank you
thank you ladies can I get one plate
please H can I get one white plate for a
plate another plate yes
her sure okay they got it for you all
right perfect
yeah so you can just face down take get
back to your seats yes moving on to next
I’m I’m making a mess with what I’m
doing so the next thing is my fresh corn
chowder
yes and that looks like love it is
especially when you’re sick like that’s
the perfect your mom loves you perfect
soup when you get a nice fresh hot soup
so this is my corn chowder so I’ve
already got the base of it done and I’m
going to make a fried okra garnish on it
okay um so that part we love our Fred
okra so when I was growing up we have
Gardens and we had uh my grandmother
would would
um I mean she had a huge Garden huge
garden and so we would always eat the
vegetables right off the like right off
the The Vine or the stock um so corn
fresh corn is one of my favorite things
one of the first jobs I got to do in the
kitchen was to sit there and stir the
cream corn on the stove to keep it from
scalding because it just had to
constantly be stirred so we would have
these big Sunday dinners my
grandmother’s name was ma is was Maddie
and we had these big Sunday dinners at
mty’s house house and so one of the
first things I would do is be in charge
of the Corn making the cream corn and so
we would you know cut the corn off the
cob like I just did and then go back and
what we call milk the cob get all that
cream and and uh corn starch out of
there and milk it and then put that with
some butter a little bit of milk and let
it thicken up on the stove over like a
couple
hours well all your ingredients sourced
locally huh for all your ingredients
sourced locally did you get them all
here yeah so the ingredients that are in
here now is a basic miroa so that’s
carrots celery and onions that’s the
start just saute it down in some butter
okay then I have potatoes nice small
diced potatoes and carrots and put well
we had the carrots in there the potatoes
in there and then uh a bay leaf some
thyme and a little bit of milk of course
Salt and Pepper and uh yeah I think
that’s it for the seasons and we let it
just stew we let it stew yesterday for a
little bit because it has the you know
soup’s always better the next day right
yeah I agree so um so we got it started
I am going to add this fresh corn in
here though because I’m not mad at it
and I’m not going to waste it um cuz I
used to eat the car the corn right off
the cob we have in North Carolina
something called this fresh corn not
boiled huh fresh corn not Bo fresh corn
yeah yeah well I mean it’s cooking in
the soup but I would eat it I would eat
fresh corn off the cup yeah not boiled
yeah because it’s so sweet it was so
fresh with a slice tomato slice of
tomato and some fried okra oh no that’s
not my thing yes we will be doing it so
um I like how thick this is this is so
good it’s just a nice creamy chowder
it’s so fresh it’s amazing so I make
this all the time my customers love when
I do this so I’m going to leave that
there for one second and I’m going to
let that stew for a minute while I my
fried okra fried okra is going to be the
garnish for the soup a garnish yeah nice
okay let so need a bowl like something
to mix my um okra in so the okra I put
in buttermilk yesterday so I took whole
okra smashed them with a knife just
smash them so I can I can have all this
surface area right so I just smashed
them and then soaked them in buttermilk
overnight this is cornmeal flour salt
and pepper that’s it that’s accessible
yeah that’s it and the ratio I think
it’s one to four flour to to
cornmeal I’m not going to do all of this
okra
but let’s see going do as much as could
fit in that pot at one time I think
we’ll do like and this is normal
vegetable oil yeah just normal vegall
yep yep
yep glove for me do you have any
questions from our audience at this
point all right I’m going get here you
have any questions put your hand in the
air we have someone at two people
actually someone at the back over there
and someone over here in the fourth row
yes hi my name is sh hi sh so um you
mentioned that you soaked the okra in um
butter milk
overnight I couldn’t hear you the okra
it was in butter milk butter milk
overnight so was that for flavor or like
to reduce the Slime to reduce the Slime
no I’m I’m asking if um you know the
reason for putting some butter mil was
for flavor or just for you know the
slime
did you soak it to for flavor or to
reduce the sliminess of the okra well I
like the Slime of the okra but the
splitting it um I mean it does let it
lets you when you’re frying it it lets
this it get all in there so it like so
it can release some of the moisture in
there it gets very crispy I like to have
it smashed when I’m doing whole okra a
lot of times we cut it and just have cut
the okra pieces and fry it that way but
um I just like doing the whole ochre but
if I split it it just gets a nice crispy
all throughout and it does I mean it
does yes reduce the sliminess also I
mean I think frying It Anyway kind of
reduces that um so more for flavor and
texture I’d say I mean texture yeah
really for texture and just for me to be
different from my presentation for my
presentation it’s just it’s not
something this isn’t necessarily
something that I would say most people
do most people cut it up and fry it that
way but I like to use it as a garnish I
want it to be nice and long so um that’s
what I that’s that’s just how I do it
it’s really just a a chef Lisa thing
really yeah yeah sir we saw you measured
the oil is there a temperature that it
has to be on 350° before you friy it
yeah yeah okay but I just put a little
bit of this mixture in there and it
started bubbling up immediately so I
knew the oil was ready yep I knew it was
ready I think we had another question
over here somewhere at the
back do you still have a question okay
she’s all the way over there can we get
her microphone please in the blue an
Cara thank you
should we give them a taste of this crab
meat I think so I think we should I mean
if we got some somebody to help give
give it out then we can’t let it go to
was exactly do you guys want some crab
meat can I hear you
[Music]
chair I think so okay let’s cut this up
in small pieces put on plates and share
it out can you please help me out with
that can we um cut up the crab meat and
give it to some people in the audience
and anybody with a big smile that’s the
criteria and we’ll we’ll drizzle a
little bit of that sauce on there too
how’s the AA coming it’s look it’s
looking nice and golden look at that
okay yes I’ve never had okra like this
before really you never had Fri okra no
that’s all I know I’m excited these Fri
would be
interesting so how many have y’all how
many people had fried okra before Fri
nobody
nobody how many you have what’s it like
did you like
it she said what’s it like she about to
find out but who here wants to try it
fr’s like the the best
thing F like the best thing ever y’all
you I’m going to blow your mind today
with this that’s awesome I’m glad you
haven’t had it cuz this is going to blow
your mind
okay those are looking perfect let me
plate
up my soup yeah I’m buing for you so you
enjoy
it this is what I’m going
for this one
yeah so for people who aren’t
necessarily chefs but they want their
food to be elevated you know cooking for
their family and their friends what is
one thing you will tell them to do gosh
well the taste of it or the presentation
of it both both cu the taste of it I
would say I mean I don’t think this is a
problem probably here because I see what
I’ve seen is a bunch of fresh
ingredients um used all the time so
fresh ingredients obviously the the
first thing for taste but then you know
don’t always necessarily eat on like eat
so fast that you got to eat on paper
plates and like take the time and
actually plate it up and make it look
look nice and sit down and and take your
time and get off your phone and don’t
have the TV on right and just um enjoy
it right so that’s what I would say I
mean if you just take your time and and
plate it in a nice plate and get silver
out and sit down and um and just
you know if you plate it up with love
minimal is better MH like just a minimal
look it looks elegant when it’s all
piled on your plate that look that
doesn’t look elegant when it’s all piled
on you know so that’s why when you go to
fancy restaurants you’ll be like that’s
all the food you get but they’re trying
to make it look nice right who wanted to
taste good too I enjoyed the food yeah I
like this presentation it’s coming
together very nicely one more on there
the colors are so beautiful thank you
let’s see uh uh where is my little hole
in here is this a new so do you have any
more questions from the audience at this
point we have a question a new so do you
have a question or you want you want to
try the food you want to try the
food I don’t blame
you you wants what okay can we get a
microphone to her please she has a
question
hello um I want to ask that why did you
choose to do it in this way and not in a
butter form like a creamy stove butter
why do I choose to do it to do it in
this way and not in a butter form you
know a butter looks like a creamy stuff
like soaking the H into a butter a
thicker butter for the a thicker batter
for well it’s just a I like this light
crispy batter rather than I don’t want
it to be all batter and take away from
the okra right I want it to be so you
can still see it’s just it’s just a very
light
like dusting right so you still get all
the okra with a little bit of crunch
where you know like when you batter it
it’s just like mostly the batter right
and you lose the okra so that’s why
that’s why I choose to do it this way it
highlights the vegetable itself okay
thank you look at that
OMG thank you ooh we o that looks
fantastic you going to taste one of
these o yes
definitely taste one I need a spoon let
me dig into this yes let’s
see you guys I wouldn’t be selfish don’t
worry you all going to enjoy I’m going
to shut it out huh okay you g her that y
okay got it oh that looks so creamy
perfect and very very
fresh mhm
okay yes
please okay guys how do you think this
is going to taste good yeah let’s see
you know what I want to try Thea huh I’m
excited for you right now I am I’m
excited for you okay let’s go Moment of
Truth just need the other Skillet and
the pot my heart feels so happy that
tastes amazing yes yes can we give it up
for Chef Lisa please
yes that tastes so good I’m happy for
you okay I have to try the fried Aqua
cuz that’s something I’ve never done
before yeah you got to try it for sure
yeah let’s see let’s let’s cut into
this I don’t think my I don’t know if
you g be able to cut into it I don’t
know if you gonna be able to cut into it
I have to pick it up I mean do you mind
picking it up or you just pick it up
yeah some my people eat their food so
it’s
okay look you see me
B she needs a paper towel let me grab
you
[Laughter]
[Applause]
fighting me as I’m eating it I know I
saw that I saw that oh that is good that
is different but that is very good she
says different here is for your hand
okay now who wants to
try no small that’s for grits I need
yeah thank you okay Chef I’m going to
have you pick the people who will try
our portions of crab Meats okay 1 two
three four five seven seven oh my
goodness okay well there’s one way back
in the back blue shirt white blue and
white shirt yeah you uhhuh come on up
here come through come through come
through and you were on the aisle you
had your right here you yeah you had
your aisle right
here right here that’s three um the
bandana Cal down red shirt so one two
three hold
on I’m not selecting no don’t look at me
it’s your I got to go down here I got to
go down here
hold on wait don’t come down let your
pic I got to come and give you some love
over here okay Chef two more what I need
two more give a second hold on two more
two more Chef
okay
look that’s no fair she trying to get an
unfair ban red dress right
here and this little young man right
here is that is that seven all right
come on let’s go can up
please so you all are trying the crab
cake right I have a so go yeah let’s
give are you guys ready to try the crab
Meats how do you think it’s going to
go yeah amazing okay let’s see everyone
gets their own plates hi lovely here you
go everyone gets their own plate but you
have to tell us what you think honest
opinion see although it’s definitely
going to be great are you ready this is
yours uhhuh that’s it okay can I get a
microphone yes thank you we got one two
three four one two three five okras we
can give people two they look like
they’re going through an
experience way eyes are opening eyebrows
are raising dissect dissecting why are
you dissecting break it down for us okay
I I just tasted the sauce and it is
sweet and tangy it has that beautiful
Tang it is that um I think as I’m as I’m
taking it I’m thinking of having crispy
carrots and cucumber you know with it
for lunch that’s what that’s what’s
coming to my mind he already planning
her next meal after this one some
already finished the play never telling
us how you feel about the food I’m going
to come to you what do you think tell
the audience okay so I think the crab
meat I could feel every part of it then
the crunchy texture on top yes and the
cream was the highlight the combination
of the crab Meats the crab cakes and the
cream was what make it a real good
appetizer yes thank you so much all
right let me know what do you think you
guys can take it to your seat but I’m
going to I’m going to come and ask you R
your away after you C your plates what
okay what do you think well I love the
fact that um the crab meat is um crunchy
and moist and the sauce too I love the
fact that it’s giving this sweet and sad
taste nice thank you one word what you
think
this this is amazing my are dancing
sweet what you
think I like the yes wait what is this
it’s a sauce I like the sauce because of
it seems so creamy but the moment I
swallow it it seems spicy and
[Laughter]
good and what I like about the meat is
that it’s crunchy and it’s not just meat
it also has vegetables
it’s me it’s what a clever boy can we
give
that no take your take your take it do
you not want
your how what you think one word all
right I’m on fire over it’s amazing
honestly like others have said it’s very
soft ml him out and I think it’s
definitely something I’d want to try
again thank you can we give an app
volunteers
[Applause]
please all right Chef two down one more
to go two down what do we course the
entree course we’re going to do Low
Country shrimp and grits okay y’all know
what grits
are no grits before anybody try grits
even heard of grits I
Che anybody heard of
palenta okay cornmeal yeah y’all know
cornmeal okay so grits are basically
like a porridge right like a Savory
porridge that’s the best I can describe
it it’s made from ground corn so it’s
it’s it depends on the The Grind but
typically It’s a coarser Grind than
cornmeal so it’s so dried corn just kind
of pulverized and ground up usually on
an Old Stone Mill they would grind the
corn up and and we’d have grits and it
gets the name from the gritty texture so
this is the raw grits kind of feels like
sand really or soft um but this is from
like white or homy corn right here
all right and so I’m going to the
water’s boiling I put I’m going to Salt
it and get it going we’re going to put
some butter cuz butter is a staple in
southern cooking put some butter in
there we’re going to put some extra
little spices little something something
and have the um grits going this is like
a again like a Savory porridge it’s
going to be cheesy it’s going to be
amazing right can you make it sweets if
you wanted to okay so this is a big
debate in America okay between all the
black folks in in uh America whether
people like sweet or savory grit so it’s
like an argument a food argument that
goes on and so it’s a battle between
certain States like their grits to be
sweet yeah and some of some of us like
it the right way which is the right way
yeah like in the right way I mean are
your n still fat sure so yeah it’s a big
thing some people put sugar and rice too
yeah some people put sugar and rice and
then Savory but so but I prefer it to be
Savory cuz we have another cereal called
cream of wheat that we like sweet sweet
yeah you put sugar and cinnamon and yeah
I think we can get grits here but just
in case what’s a good substitutes for
grits well cornmeal a coarse cornmeal
okay you can just cook it down and some
like milk butter um and just put some
spices a little nutmeg put some cheese
in there you know and just but it’s
going to have to cook like 20 20 minutes
depending on how coarse the grind is
okay what about oatmeal it’s not the
same thing oatmeal is oatmeal is no not
the same thing at all but it’s um but we
also have it for breakfast yeah and it’s
sweet yeah with sugar and cinnamon and
raisins or what have you I feel like if
you tried Savory it might
work you can try to let us know if I try
what oatmeal Savory do you eat oatmeal
Savory no not yet oh I was like share
more are you worried well you know a
possibility
I just never thought of it of course but
I like to break them all so um I just
need a whisk for this okay I like to
break them all so maybe I’ll try it yeah
let me know I’m going to get these grits
in here all I’m doing is I salted the
water and I just want to whisk while I’m
putting them in because I don’t want
them to get
clumpy how long does this take this is
actually a really fine ground so it’s
not the coarser one so this will only
take about 5 minutes um to cook
like real the real grits like the real
like real deal they could take like 20
to 30 minutes to cook like because
they’re really coarse these are fine
okay so I’mma put that I’mma get a
butter and put in there and I’m going to
put some nutmeg and some white pepper
nice just a pinch of white pepper maybe
two pinches of white pepper and Nutmeg
that’s going to smell so good yeah
that’s good for that I think and then
I’m going to put some of this do you
have any questions from our audience
this is the milk anyone have a question
in the audience at this or heavy cream
no this is milk okay yes you have a
question over there can we get a
microphone here please you can keep
stirring that for me there’s a
question all right I’m going to get this
started real
quick hi
ler
hi okay when you’re not cooking as a
chef like you’re just cooking for your
family and all of that do you do all
this measurements a pinch of these a
couple of that or do you just go with
the floor like here we mostly just cook
as the spirit lead I know that I don’t
measure anything when I’m cooking at
home like the like the measuring yes the
measuring
so historically it’s like a badge of
honor to not measure so it’s like a
little this a little that and yeah so
that’s how I cook with My Soul cook with
my spirit right but when you have a
business and you need people to be able
to like replicate your stuff over and
over again of course we have to write
the recipes down and all the people that
work with me use my recipes even I will
go by the recipes when I’m cooking for
people because if they had it one time
and it was amazing you wanted to be the
exact same way every time you serve it
to them so
yes I like to cook like that but then
when I’m actually working I have to go
by the recipe okay thank you so I
clearly yeah but I think we like to cook
with the spirit yeah let the ancestors
guide us right all right I’m going to
okay this is on we have a few questions
over there can we get a microphone to
the the pink the pink let me tell you
about my shrimping grits real quick
before I get another question because I
need to get it um get it going so I’ve
got this is bacon fat okay is that okay
that’s all right yeah all right so I
cook this bacon off yesterday rendered
it and
so I kept the fat because why wouldn’t
we do that we got to keep the fat yes
okay so I’m going to melt that bacon fat
right back in there oh you can smell it
did you put that in the fridge wow to
harden I got to take it off right now
that that that thing got hot okay so I’m
going to go and put my mushrooms
in can you guys see what’s happening
over
here that got hot so we have some bacon
fat some mushrooms yeah and I’m going to
do scallions this is going to go really
quickly so Bacon Fat the mushrooms I’m
going to put some scallions I’m going to
save some for garnish okay so I’mma put
those
in no oil with this the oil is the Bacon
Fat okay it does what I used to do yeah
the Bacon Fat it renders down and that’s
it and then when I get the shrimp in
there it’s going give off and we’re
going to put some white wine also my
white wine went away I don’t need my
white wine back I’m going to put um
garlic just a couple of cloves I’m run
my knife through
here and that garlic garlic and wine and
butter I mean you can’t go wrong with
that right compliments can’t yeah you
can’t go wrong with that perfect so I’m
going run my knife through
here
and at this point are you able to stop
staring the grits
you kind of um you want to keep stirring
them if they’re if they’re if they’re on
low they’ll be fine but you do want to
like you know keep keep stirring them
especially once I add the cheese in then
we going to stir pretty Vig vigorously
again so that’s in there okay that’s the
lowest that one goes all right so now I
just need wine Abby can you grab the
wine for me all right I’m going chop up
this bacon cuz the Bacon’s going back in
also it’s going to be our garnish and
lemon juice okay cool thank
you so we got scallions mushrooms and
garlic and now I’m going to put in white
wine o we o we I’mma put a little pinch
of old B remember I said if you have
shellfish you just want a little just a
little bit of old B in there too a
little bit yikes okay I did no I did I
do my
lemon did I already do my lemon or no I
don’t think so I think I did doesn’t
hurt all right is this how most people
make grits or you just making it very
fancy well shrimp and grits is different
like you can just have grits you just
have it with butter you know with grits
and eggs yeah it’s just like a side dish
but this is this is a very popular dish
in Charleston South Carolina this is
where originated down in the Low Country
so call It Low Country shrimping grits
low country is the coast of North
Carolina South Carolina and a little bit
at the top of the state of Georgia and
that’s called The Low Country it’s where
a group of people called the gulla
people or the gei people and they are
West African descendants From Slavery
that kind of stayed in that area and
it’s just seafood and corn and sesame
Benny seeds um like a lot of things that
crab okra a lot of the things that are
uh really important in that gulla gei
Cuisine and um let me give you let me
let me give you something let me give
you something to beat into there it’s G
to be like an ungodly amount of
cheese yeah okay so yeah so that so so
this is where we are now in in
Charleston with the shrimp and grits so
if you go anywhere in that region you
can find all kinds of variations of
shrimp and grits tomato sauce based
creamy sauce based this is white wine
and garlic sauce base my version I’m
going to put these shrimp in here oh
let’s not let that get
away put the shrimp in get them moving
around a little
bit yeah I don’t know why I’m having a
hard time with
that all right little more o b in there
I need to see it
and more
scallions in there okay that’s it that’s
it that’s it that’s it I’m going to chop
my bacon up okay so she said this is
fancy oh that’s looking really really
good I gotta taste it though um okay I
can do some questions now that I did my
little bit of talking about this yeah we
can take question now so we have a
question over here can we get a
microphone to her please with a black
hijab okay yes go ahead what’s your
name we can’t hear
you no it’s not loud
enough can we get another mic please
thank you
you oh I can smell that can you guys
smell it it smells
amazing is that the old B doing its
thing or just the whole the whole
combination all of it the wine the
garlic the old B the Bacon Fat it’s
Bacon fat and butter it’s like how much
more Southern can you get I want to know
who’s going to try fried
okra yeah we got we like it we got here
oh my goodness all right yes go ahead
ask your question all right my name is
pa um my question is when she started
the now am she haded um this white stuff
to the Salt Water she added the powdered
stuff she added to this um salt water I
didn’t get the name of what she added to
that salt water that she keeps mixing
and at some point she added cheese so I
wanted to know what that CL stuff is did
you get that no I sorry can you ask it
again just yeah I I hear talking about
it I heard something about salt but I
didn’t hear what the no yeah when you
started you haded salt into the water
right and then you haded the powdered
stuff into it that you keep staring I
can’t the they kept on Staring wasn’t
that the old the old B
seasoning oh the fat no oh cornflour
cornflour in the GR
what seasons in there yeah what you I’m
sorry I just I couldn’t hear no so it
was it was I salted the water pretty
heavily I’mma taste it and see if I need
to adjust the salt but and then I did
nutmeg and white pepper and white pepper
yeah nutmeg white pepp black pepper and
then a ton of cheese but that’s that’s
all for the seasoning of that salt white
pepper and uh nut Sal pinch of
nutmeg are you good we have another
question up in front and then the lady
in the black kab then we’ll come to this
side see you don’t
worry can we get a microphone here
please to the front row need to get this
off of here a little bit of
butter I need to taste
that hey Lisa my name is samat and I
want to say that this is a great
experience cuz I’ve been experiencing um
International this is just for my TV
watching um TV shows Food Network and
all that so I want to say it’s a great
experience being here in person and
watching you cook but I want to ask you
started cooking at 40 like even I like
many people younger than like you her
are having doubts um like unsure like H
should I pursue my passion and I’m sure
you started at 40 you had doubt certain
doubt or things that held you back I
just wanted to ask that how did you get
past that and what advice do you have
for coming Generations that want to go
into the food business cuz it’s not easy
there are other chefs out there like but
you are here doing your thing standing
out so I want to know what advice do you
have for the coming generation of chefs
that’s just that’s just my question
great question got it okay thank you for
that question I um the best thing I can
tell you is that I had uh I mean it was
this whole decision and the whole move
was was divinely inspired by God so I
talked to him and and he told me to do
it and so then I had to trust that it
was going to work out and was it scary
yes it was absolutely scary um but I
mean what did I have to lose yeah a lot
of times when you’re stuck in fear the
thing that’s going to be the best for
you happens on the other side of that
fear and so you just had to keep pushing
like pushing through it as far as the
cooking I knew I knew how to cook now
that that was not a problem I knew I
knew how to cook it was just a matter of
okay that impostor syndrome are people
going to like it how people going to
call am I going to get business and it
just started it just started happening
because I I kept moving in the direction
of the gift that I had and then the
universe The World God the angels all
sent they s everything else just started
working out and so um because I just
pursued it with my whole heart and I did
not let fear stop me fear fear doesn’t
care about your future fear is is here
to stop you from doing the great thing
nobody who’s ever done anything
great you know let fear stop them
already has a shouting preach can we
give it up our Sunday after all right
it’s Sunday after all but that’s I mean
if if you let a little thing like fear
stop you you’re never going to get
anything amazing done in your life right
yeah all right I’m going to Plate this
let’s place it we’re coming to the end
of our session that so going to put on
some plates get some food out there for
you guys to try and then we’ll wrap up
today’s
session else uh yes I like those all
right those are amazing so we’ve come to
the end of the session can we give it up
for our amazing chef chef
Lisa and can we give it up for you guys
our wonderful
audience and of course for GT Co for
putting this thing
[Music]
together thank you guys you guys have
been wonderful we have a few more
sessions today so go shop enjoy the day
and then come back for the next Master
Class
can we share out the food can we sh
excuse me excuse me
Chef my is so they’re going to take a
picture and then we’ll take a picture
together that looks wonderful can I try
that hello thank you can we can we share
out the food just to some people let me
do they have time for that do they have
time to like place and distribute okay
hi can I get some help please oh I don’t
know if you guys have time to help me
share out some of the
food oh I want to take a picture of this
it’s
incredible so
good the
pressure thank you
how do we share
it I don’t think we have
time
okay let me grab a spoon and and have a
little
taste
yeah
for e
all
right
e
e
e e
gtco food and drink and we have just
concluded the first master class for the
day I’m here with Chef Lisa Brooks I
love the hair by the way love it so much
I know we are matching I love it
how was it how was the master class it
was fun it was I packed a lot in there
you did you really did it was it was a
lot of fun I’m just happy to be able to
tell some of my stories they had loads
of fun oh my God so one thing I noticed
from everyone um I spoke to yesterday up
until today is you know you chefs are
super amazing but also you go on and
have whole other lives and then you know
you go back to your passion and I want
to know is it this nagging feeling you
have like throughout your life like you
know you should be doing this you should
be doing this or is it one of those
epiphanies you have at some point and
how was it for you for me it was an
epiphany to start it was a complete I
had never even imagined cooking for a
living C right it seems insane now
because it’s who I am I am Chef Lisa now
right and uh and and I can’t tell you
how many people tried to talk me out of
it because it was a scary it’s a scary
thing to do and you know nothing against
them they were just afraid and they they
were trying to protect me um but it’s
just something I knew that I had to try
and I’m so glad that I did I love it I
love the sound of that now um talking
about southern food which was um you
know what your master class was based on
I’ve had a lot of people say you know
when it comes to Southern food when it
comes to Soul Food I mean you go by the
heart soul Chef um but when it comes to
that people think about the fact that
I’ve heard some people say southern food
feels like a good hug yes and
um and I know I feel that way when I eat
African food what would you say is the
similarity between African food and soul
food well this is what I would say about
soul food in general is that no matter
where you are in Africa in Korea and
Italy if you from a place and the food
that reminds you of home it reminds you
of the love you got as a kid it reminds
you of your mother of your grandmother
that’s your soul food no matter where I
love that I love
that’s what’s going to feel like a hug
to you right cuz that’s what that’s what
that’s that was the most you back to
your basic Tak you back to your basic I
love that I love that thank you so much
for doing this with us would you be you
know are we expecting to see you next
year you know what I’m going to leave it
to the GT Bank folks but I will go ahead
and say that I’m very open to coming
back you know and and coming back uh as
often as poss I love it here everything
is amazing I didn’t get to try all the
foods I want to so I think you know you
a petition to have me just come back oh
definitely we’ll start from now start
signing that what have you had so far
I’ve had um I’ve had puff puff and jolof
rice and um the egg sauce the oh egg
sauce is my favorite thing a lot of
people’s fav I’m I don’t even know what
it
is like but I want it and I need to be
able to make it when I get home so I’m
going to have to figure it out but it’s
so good I know I know I mean I mean I
just haven’t I haven’t had enough of I
had you know yam like all kind of ways
boiled yam and and fried yam and yam
fries so I love that white yam also I
got ideas in my head about what I’m
going to do with that we love it we love
it we’ll be we’ll be looking forward to
seeing that but thank you so much for
having this chat with me welcome thank
you all right guys it is over for the
first master class but we have about
five other master classes so keep it
locked it’s eve bang Kong I’m here with
Chef Lisa and we’re signing out for now
bye
bye thank thank you you’re welcome thank
you
[Music]
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[Music]
good afternoon everyone how are you
doing everyone
okay
yeah come on let’s make some noise for
Alo zil there’s only one there’s only
one Alo
zil due to popular demand I’m
back the reason I’m back is because you
wanted me back so it’s your fault
Italian food is where we’re at today
today we’re making fresh
pasta Italian without fresh pasta is
like an Indian
without the tomatoes are going to be
roasted and then it’s going to go into
my sauce my
dress and you know Italian food really
is that simple who want see by dessert
what ex to have you here what we want to
show you guys today we start from the
salt and the chili as the basics of a
lot of things and then we add a salt and
chili and you got basic dipping sauce
and then you got salt chili you add
herbs you turn it into a relish then you
add protein you turn it into a salad
then you add liquid liquid can be
coconut stocks or fat we want to make
things salty we don’t use one
ingredients we use a lot of different
ingredient to make it salty so that we
have different dimensions in the
[Music]
salt today we’re going to make crab
stuffed shrimp okay
yes it’s a recipe that I learned from
one of my aunts and we bonded over this
recipe so it’s very special to me that’s
why I want to share it with you all it’s
a part of my lineage lineage I’m sorry a
part of my Heritage so I brought it to
Africa to share with you
all of cooking everything takes time you
have to have
patience absolutely but if you’re GNA
when you’re making this one onion one
bell
pepper a stock of green onion
my is it the real bread made in Nigeria
you’re using he said is this bread
Nigerian bread is it the real Nigerian
bread it absolutely
is absolutely
is that’s simple it’s very simple to
make this is only part one though but I
chose this dish because my aunt my great
aunt she taught me how to make this
absolutely
is iose thish
because me to
[Music]
G G please keep clapping until she makes
her way up anyway we’re doing two
desserts today the first one is
chocolate poda crem all right well let’s
get started we’re going to start working
with chocolate I’ve got a bunch of
different percentages here that we’ll
talk about later eat up about a liter of
heavy cream okay and then to that I’m
going to add a little bit of salt we’re
going to be using egg yolks I’m going to
go ahead and add some sugar to these egg
yolks I’m adding a/4 cup so we’re going
to add the chocolate now and then we’ll
give it a quick whis to get it used to
that hot milk little qu inch and then
we’re going to put them in the fridge
and get
them
Jeff G please keep clapping until she
makes her way up anyway we’re doing two
desserts today the first first one is
chocolate poda crem all right well let’s
get started we’re going to start working
with chocolate I’ve got a bunch of
different percentages here that we’ll
talk about later eat up about a liter of
heavy cream okay and then to that I’m
going to add a little bit of salt we’re
going to be using egg yolk I’m going to
go ahead and add some sugar to these egg
yolks I’m adding a/4 cup so we’re going
to add the chocolate now and then we’ll
give it a quick whisk to get it used to
that hot milk little qu inch and then
we’re going to put them in the fridge
and get them ch
beeg y I’m go ahead sugar to these egg
yolks I’m adding a qu cup
[Music]
[Music]
we’re going to make one of our favorite
cocktails called Eliza he’s putting all
of the ingredients together um and he’s
going to shake it up for us um is
everything in here already Okay so we’re
just going to put a little bit of ice in
the shaker
and then he’s going to give it a shake
so it’s about 3 oz for one Shaker which
made three cocktails so about 3 oz of
black girl magic red blend 1 oz of
orange kousol 34 ounce of simple syrup
sugar rim dehydrated orange to
garnish I know you want to taste this 3
oz for one Shaker which made three PTA
so about o black girl magic red blend 1
o of orange carel 3/4 oz of simple syrup
sugar rim dehydrated orange to
garnish I know you it is so delicious
trust me you’ve not had any cookies as
nice as that before we have about one
cup of
blueberri white sugar and brown sugar
flour eggs we have some salt and we have
some
powder so let’s get right into it I’m
add one teaspoon of vanilla so we we add
the salt to balance out the sweetness
from the sugar so now we’re going to
pour the white chocolate and we’re going
to pour the blueberries and we’ll mix it
with a spatula to show you what the
consistency looks like so that when you
want to make it at home for Mommy and
Daddy and your siblings it comes out
very nice make sure that you follow the
measurements to the
[Music]
tea good afternoon everyone how are you
doing everyone
okay yeah come on let’s make some noise
for Aldo zil there’s only one there’s
only one Aldo zil
due to popular demand I’m
back the reason I’m back is because you
wanted me back so it’s your fault
Italian food is where we’re at today
today we’re making fresh
pasta Italian without fres pasta it’s
like an Indian
without the tomatoes are going to be
roasted and then it’s going to go into
my sauce my duck dress
and you know Italian food really is that
simple who want see my
dessert what super excited to have you
here what we want to show you guys today
we start from the salt and the chili as
a basics of a lot of things and then we
add uh salt and chili and you got basic
dipping sauce and then you got salt
chili you add herbs you turn it into a
relish then you add protein you turn it
into a salad then you add liquid liquid
can be coconut stocks or fat we want to
make things salty we don’t use one
ingredients we use a lot of different
ingredient to make it salty so that we
have different dimension in the s
[Music]
today we’re going to make crab stuffed
shrimp okay yes it’s a recipe that I
learned from one of my aunts and we
bonded over this recipe so it’s very
special to me that’s why I want to share
it with you all it’s a part of my
lineage a lineage I’m sorry a part of my
Heritage so I brought it to Africa to
share with you
all time the Ence of cooking everything
takes time you have to have
patience absolutely but if you’re going
to when you’re making this one onion one
bell
pepper a stock of green
onion is it the real bread made in
Nigeria you’re using he said is this
bread Nigerian bread is it the real
Nigerian bread it absolutely
is absolutely
is simple it’s very simple to me this is
only part one though but I chose this
dish because my aunt my great aunt she
taught me how to make this
dish absolutely
is absolutely
is to
[Music]
cheff girl G please keep clapping until
she makes her way up anyway we’re doing
two desserts today the first one is
chocolate poda creme all right well
let’s get started we’re going to start
working with chocolate I’ve got a bunch
of different percentages here that we’ll
talk about later eat up about a liter of
heavy cream okay and then to that I’m
going to add a little bit of salt we’re
going to be using egg yolks I’m going to
go ahead and add some sugar to these egg
yolks I’m adding A4 cup so we’re going
to add the chocolate now and then we’ll
give it a quick whisk to get it used to
that hot milk little qu inch and then
we’re going to put them in the fridge
and get them ch
we’re going to be using egg y ahead
addar Che G G please keep clapping on
she makes a way up anyway we’re doing
two desserts today the first one is
chocolate poda crem all right well let’s
get started we’re going to start working
with chocolate I’ve got a bunch of
different percentages here that we’ll
talk about later eat up about a liter of
heavy cream okay and then to that I’m
going to add a little bit of salt we’re
going to be using egg yolks I’m going to
go ahead and add some sugar to these egg
yolks I’m adding A4 cup so we’re going
to add the chocolate now and then we’ll
give it a quick whisk to get it used to
that hot milk little quarter inch and
then we’re going to put them in the
fridge and get them
chill we’re going to be using egg yolks
I’m G to go ahead and add some sugar to
these egg yolks I’m adding A4 cup
[Music]
[Music]
we’re going to make one of our favorite
cocktails called Eliza putting all of
the ingredients together um and he’s
going to shake it up for us um is
everything in here already Okay so we’re
just going to put a little bit of ice in
the Shaker and then he’s going to give
it a shake so it’s about 3 oz for one
Shaker which made three cocktails so
about 3 oz of black girl magic red blend
1 oz of orange kosol 3/4 o of simple
syrup sugar rim
dehydrated orange to
garnish I know you want to taste
this made three cocktails so about 3 o
of black magic red blend 1 o of
orange 34 o of simple syrup sugar rim
dehydrated
toar I know you it is so delicious trust
me you’ve not had any cookies as nice as
that before
we have about one cup of
blueberri white sugar and brown sugar
flour eggs we have some salt and we have
some baking powder so let’s get right
into it one teaspoon of vanilla so we we
add the salt to balance out the
sweetness from the sugar so now we’re
going to pour in the white chocolate and
we’re going to pour in the blueberries
and we’ll mix it with a spatula show you
what the consistency looks like so that
when you want to make it at home for
Mommy and Daddy and your siblings it
comes out very nice make sure that you
follow the measurements to the
[Music]
tea good afternoon everyone how are you
doing everyone
okay yeah come on let’s make some noise
for Alo zil there’s only one there’s
only one Alo
zilly due to popular demand I’m
back the reason I’m back is because you
wanted me back so it’s your fault
Italian food is where we’re at today
today we’re making fresh
without fres pasta it’s like an
without the tomatoes are going to be
roasted and then it’s going to go into
my sa my duck
bre and you know Italian food really is
that simple who want see by
desert what’s excited to have you here
what we want to show you guys today we
start from the salt and the chili as the
basics of a lot of things and then we
add uh salt and chili and you got basic
dipping sauce and then you got salt
chili you add herbs you turn it into a
relish then you add proteins you turn it
into a salad then you add liquid liquid
can be coconut stocks or fat we want to
make things salty we don’t one
ingredients we use a lot of different
ingredient to make it salty so that we
have different
dimension good afternoon everyone
welcome to the final day of gtco food
and drink first things first I know
everybody queued up and there’s a lot of
choice outside so I want you to give
your s a huge round of applause for
choosing to be in this master
class so who here loves Indian
food raise your
hand
okay so for me Indian food is actually
very close to Nigerian food in terms of
flavors and today we’re going to be
learning from a Master Chef in her own
right she’s from Mumbai she’s an Indian
chef and a food writer who has written
some bestelling books she learned how to
cook from when she was very young
specializing in traditional home cooking
and today she’s going to be teaching us
about that and she refers to it as a
joyful celebration so I want you to give
a massive round of Applause to Monica
Guan please welcome her to the
[Music]
stage
hi welcome thank you Nicole hi
everyone how are you I’m good how are
you doing I’m good how are you
all yeah
excited who’s
hungry I love that there you go okay so
I’ve got a massive plan today and I
can’t wait to get started okay please we
cannot wait to learn more about Indian
so uh I’m doing four dishes today and
they’re all regional they’re homecooked
they’re exciting they’ve got loads of
flavor and one of my favorite things is
actually trying to actually capture
regionality from various different
communities across India okay so the
first one I’m doing is a stir fried
chicken I’m also doing a really nice
cold uh cucumber coconut and Curry Leaf
salad okay uh with roasted peanut sugar
lime coriander all my favorite flavors
wonderful I’m doing a really really
lovely uh flatbread which is an everyday
bread one of my absolute flavors and
easy to make at home as well and I’m
also doing a lovely raita to cool it off
with some Ain which is eggplants and
some spices so should we get started
let’s get started okay should we get
started
good okay so first things first I’m
going to start with the chicken stir fry
it’s from the region of Andra which is
in the south of India and it’s really
great because it actually has loads of
flavor but you you want to make sure you
add a lot of like ground spices and
warming flavors when I think about
Indian cooking I really don’t think it’s
got to be serly hot or spicy I think
it’s really got to be about the flavor
so you want to be able to taste
everything you want the hot sweet spicy
Tangy all of that in like one mouthful
so it’s got to feel like it’s more moish
as well okay we love chicken in Nigeria
so know already relateded I love chicken
and I have to be honest one of the
things I actually wanted to do was cook
something that I really enjoyed and I
really love cooking at home and things
that are easy and simpler to cook as
well I think so what I’ve done is I’ve
actually got some boneless chicken here
this is chicken thighs it’s skin off and
there’s no bone in it so it’s really
quick to cook as well and along with
that I’m adding about couple of
tablespoons of ginger and garlic paste
so this is just ground ginger ground
garlic into a paste with a little bit of
water blend it really well so you got a
really smooth blend mix that really well
and that’s your marinade done done wow
easy easy now this you can actually
leave overnight so leave it overnight
and it actually works really well
because it it intensifies and gets loads
and loads of flavor into it so once
you’ve done that I I’m obviously not
leaving it overnight but then you start
doing the cooking and adding all the
layers of flavor I think Indian food is
about laying it and adding more flavor
but it’s also about the spices that you
include this dish is from the southern
part of India so there’s a lot of very
lovely like nuances that actually happen
in the in the dish itself um one of my
favorite spices is cardamom green
cardamom now it has a really floral
intense flavor one of you know so so
lovely because you can add them whole
you can add them ground you can actually
coly crush them as well so it really
gives a lovely lovely warmth to it these
are used in Savory dishes and they’re
also used in sweet dishes okay so we’re
adding about three or four PODS of
cardamum in the oil and it’s cardamum a
spice that you use a lot in Indian
cooking it’s used a lot in Indian
cooking so we use it not just in kind of
curries and stir fries we use it even
when we are cooking rice okay okay but
we also use it in desserts so it’s
really great I I can already smell it
smells amazing you can smell it but
along with that you’re adding a few
other flavors so the other thing I’m
actually going to add is a couple of
cloves of of just black cloves what I’m
going in so this again L lends a lovely
Smoky kind of intense flavor to the dish
all of it goes in hot oil you want the
oil to be nice and hot when you’re add
adding any kind of spices because you
want to make sure all the flavor from
the spices actually releases itself in
the oil and that’s the key
okay see I can see them sizzling already
and you’ll hear because they’ll start to
like pop and Sizzle and you want that
noise that’s where the dance
happens some onions going in
okay now you don’t really want to color
these you just want to soft in them so
it wouldn’t really take that
long and this is all the base for the
stir fry this is all the base for the
stir fry now in the meanwhile you want
whole spices which is your cardum and
your clothes that have gone in but you
also want some ground spices now the
difference in the two is the ground
spices then more intense warmth and heat
and flavor so some of my favorites who
who’s used turmeric anyone used turmeric
before yeah loads of you have used
turmeric before so it’s it’s it’s a
great spice that actually adds color but
it also is great for things like you
know um digestion is good for your
health so one of the most super you know
famous Super Foods in in the world
really so you see my onions are
softening really really
nicely wonderful I think everyone can
smell the onion can you guys smell it
already
yeah so this is served this is great
because as a chicken dish this is served
with a lot of things but you can
actually Ser with some flat breads or
even just some plain rice um so I’m
doing uh chapatis or rotis uh today to
go with this okay just to accompany it
and one of my favorite things is to
actually eat that with the chicken dish
okay um the chapatis I’m making are with
a whole meal flour which is a really
really great flour to actually have um
in your louder in your cabs in the
kitchen and it’s such a simple simple
recipe because you don’t need much you
just need some oil some water or I use
ghee which adds so much more flavor to
it as
well and then knead that to a door
really now I’m actually making this with
chicken but if you don’t have chicken
you can do this with lamb you can do
this with beef that works really well as
well um I was a little surprised because
I also found really lovely Curry leaves
fresh Curry leaves uh in in Lagos it
makes me so so happy to actually get all
the ingredients all the spices in the
city um I’m kind of loving Legos at the
minute because it’s so so you you touch
you touch it right it’s like similar to
India as well so you know in terms of
spices the Indian communities I love
that so along with while the onions is
softening I’m going to add some of these
Curry leaves in
there now these are fragrance so they
like give a lovely kind of warm
fragrance to the dish so yeah um I use
them in everything and even the salad
I’m doing today I’m actually using some
um fried Curry leaves so there’s a
difference between um fresh Curry leaves
and using curry powder curry powder is
obviously a blend of spices Curry leaves
are like a herb right but there is a
difference between fresh C Curry leaves
and dried Curry leaves okay so if you
ever get dried Curry leaves and you
realize they don’t have that much
moisture in them what you can do is just
take a pesin morar crush them up yeah so
it releases some kind of flavor in it
and add that at the end because they
don’t have as much moisture um but these
are fresh and these are perfect so you
can see all the onions have softened um
you know the leaves are kind of like
frying quite nicely um I think that’s
where the magic happens now so you kind
of add all your ground spices I always
say add your ground spices so add your
turmeric add your chili add your
coriander whatever you’re doing add as
much or as little as you would salt salt
or pepper so you want to actually add
enough to actually taste it but not for
it to feel overpowering at all
right now if at any point in time when
you’re actually adding your powdered
spices you feel oh this might actually
burn what you want to do is take a
little bowl add all three spices in a
bowl add a pinch of water maybe about 50
MLS of water just a splash and then you
add it in the pan and that just ensures
it doesn’t burn oh wonderful
but you can see it looks so good
great okay it’s smoking but that’s a
good sign it’s not burning I promise you
um along with that I’m also going in
with my wet ingredient which is my
tomatoes so this is where the moisture
comes
in does anybody have any questions so
far we can take questions during any
questions
no okay good I think I’m doing good
that’s
good now the one thing you realize is
there’s so much moisture from the
tomatoes there’s moisture from the
chicken when it goes in or the lamb if
you’re using the lamb um you know you
don’t need any more water in this dish
right and so is this a dish that you
grew up making I grew up cooking this
with my mom but also she used to make
this a lot at home but because it’s from
the south of India I think all the
flavors I come from the west of India
which is in Mumbai but the flavors are
so close to the southern coast okay they
seem familiar and they seem like really
kind of the flavors I wanted to always
eat um and this is a recipe that I’ve
also shared in my cookbook
okay so that’s looking good because
that’s kind of your base now nearly
ready and at this point I’ve marinated
my chicken so I’m going to add my
chicken in there
so this chicken would have stayed
overnight got all the flavor de bed yeah
and also you’ve cut them into bite-sized
pieces you want to make sure you cut
them into really small pieces so that it
it just Cooks a lot quicker as well
right and I prefer chicken thie to
chicken breast because I just think it’s
a it’s it’s a much better cut of meat it
has so much more flavor and fat in it
which is really what you need now I want
to go in with a little bit of heat
because I’ve added my chili powder so
I’m using something called as kashmiri
chili powder but any kind of mild chili
powder is perfect for this recipe you
know any but it let it should lend more
color and less
heat I prefer the heat to come from um
ground black pepper okay um because it
just has so much more intensity uh and
warmth and this is costly crushed black
pepper um which is just perfect because
it just it it has a lovely bite to it as
well so with this you said you can eat
it with bread bread palow you know or
you can just even the the other thing I
love to do is actually sometimes if you
make patas which is flat layered flat
breads you can stuff it in bread in in
flat Breads and then fry the bread oh
okay wow so it’s almost like a a bread
and and a chicken dish in one really but
also if you have some leftover rice just
mix that in okay that’s really good we
do that as well we we stuff something
called mooy which is like a bean cake
and we can like stuff it in bread and
what is usually the stuffing in that um
the moo yeah um it’s bean cake and then
you put it in bread well not everyone
but it’s like a secondary school hack if
you know you know yeah okay a good
amount of salt because you want to
season really
well now at this stage what I’m going to
do is I’m going to turn the heat down so
I can actually make sure it just Cooks
quite
nicely and just cover this with some
foil
so that’s recipe one done that’s recipe
one done so we’re just going to give it
about 5 or 10 minutes just to kind of
cook through Steam really nicely and all
the flavors to kind of Infuse in the
chicken and then at the end of it we’ll
just garnish with some coriander
wonderful yeah amazing um I’m going to
start with the other recipes and one of
the reasons I’m actually doing the salad
first is because I want the salad to
kind of marinate and all the flavors
that I love doing and adding to it now
this is like a cucumber salad but it’s
it’s such a good salad because it’s the
one that I feel like you can add um you
know uh to any kind of meal over Summers
and it’s just got all the flavors that I
absolutely love so the one thing I
really like doing is actually using
cucumbers okay these are Cho cucumbers
uh they’ve not been deeded we’ve just
chopped them diced them really finely um
and along with that I’m also adding a
little bit of heat so I like adding
Kashmir chili it’s like my best friend
okay so you want to make sure you
marinate your cucumbers now of course
I’m using cucumbers but you can use any
kind of vegetable you think actually
works but the water is is actually
something that kind of helps all the
flavor come out from the Cucumber right
so the cucumber is a very finely di very
finely diced but you want um you know
kind of a few ingredients that will add
texture right to the dish so you want
peanuts you want lime you want a bit of
salt so and Al like coconut so things
that add flavor texture all of that so
I’ve got some coly crushed peanuts here
which I’m going to add to
it so that gives it a lot of texture as
well as a lot of lovely flavor if you
have salted peanuts great add salted
peanuts I’m also adding a pinch of the
chili just put a little bit of heat and
then a little bit of lime
juice so mix that really well
this will kind of sit in that marinade
Nicole so to be honest it’s it’s great
if you can make this in advance perfect
if you don’t that’s fine too you can you
can do it last minute who likes spicy
food here I shouldn’t even ask cuz
that’s like a lot of hands going up um
so I’m adding just a tiny bit of bird’s
eye CH because I like a little bit of
heat in in food um and yeah this this
kind of can sit over there so I’ll add a
little bit of salt to the as well okay
um and that’s kind of done because you
want to add a little tempering on the
top which I’m going to do now so while
this sits we’ll do a little bit of a
tempering so it’s a it’s a really simple
tempering with just some black mustard
seeds it’s got some coriander and then
at the end we add some um freshly grated
coconut so
simple roasted peanuts chili salt great
um but I want to do the tempering first
and to this tempering what I’m going to
do is I’m actually going to add some
ghee now ghee is clarified butter so
it’s um butter that we normally would
use um you know for cooking um to make
breads wonderful so how do you know what
to you have some cookbooks yeah how do
you choose your
recipes um so Nicole I normally I’m or
from India of course but I travel the
length and breadth of India quite a lot
when I’m actually exploring and
identifying recipes and understanding
more about communities but I love
actually you know visiting family homes
meeting people talking to people and
actually seeing where the inspiration
really comes from finding out more about
spices um I was told you know a few days
ago that um you know there’s there’s
over 30 different states in Nigeria 36
yes yes so there’s over 28 different
states in India so it’s a subcontinent
so I think when you think about
diversity you think about the cuisine
there’s so much more that there is to
India than just one region in
perspective so I think it’s about that
exploring more and finding out more um
which is what I really love doing uh I
think it’s not that hard to choose what
recipes you want because there’s so much
to choose from but the hardest part I
find is um to kind of think well what am
I going to exclude from the book when
you’re adding that many recipes and also
you want to mix you want things to be
easy simple you know kind of quick to do
as well um yeah that’s probably how I
try and do it and I don’t think I’ve
actually achieved all of that in terms
of actually trying to make sure I you
know add as much as I can to cookbooks
but um yeah uh an average about 100
recipes is what we tend to normally look
for okay so you just did something here
you added Mustard Seed I did I just
added black mustard seeds to a frying
pan now when you add mustard seeds they
tend to like crackle pop and snap so
that’s exactly what I’m waiting for I’m
waiting for that little Sizzle to happen
um for it to kind of crackle a little
bit it’ll start sizzling in a bit you
can see they start to sizzle and and do
a little bit of a dance in the pan and
you know that the oil is hot enough when
they start actually sizzling and and
crackling but the KE is nice and hot the
oil is nice and hot and once this is
actually this has been marinating in
some lime juice salt
peanuts I don’t know you can go wrong
with the salad like that so I’m going to
add a few of these Curry leaves to the
salad okay if you come close andle you
can actually hear
it I don’t know if everyone can it’s
like popping yeah
yeah okay I’m going to take that off
now and that’s what I’m actually going
to add to my salad okay
is there an alternative to mustard seeds
there isn’t but what you could do is
actually just leave it out or maybe just
use crushed cumin okay so if you have
cumin seeds and hot oil it’s just
perfect you know um I want to garnish
this with some fresh coriander it’s one
of my favorite
herbs so again because this has got so
many other ingredients I want to let it
sit so I’m going to just leave it there
for now while I get on with the rest of
it so okay the chicken’s nearly done but
again the longer it stays in the spices
and flavors the more flavor yeah so at
this point I’m going to
add some
coriander I like coriander’s herb um
just to kind of garnish and add that
little bit of freshness and also color
to dishes it just looks so white vibrant
and so
fresh that smells
amazing so I’m going to just shut this
um just stick a lid on or put some foil
on and I’m going to turn the heat off
just to kind of leave it but in the
meanwhile what I’m going to do is I’m
going to actually start making my breads
so this is whole meal flour so it’s
called ATA in um in Hindi okay and it’s
a great bread because it’s just so
versatile you can kind of stuff it you
can just add anything to it that you
want um I’ve got some flour here and I’m
going to add some ghee to it as well
because I like using ghee I mean why not
why not why
not um so about a tablespoon of ghee I
would
say and you want enough water to kind of
make you know a good amount of those
this is about I’d say 250 g of plain
flour of whole wheed flour you can if
you want use plain flour instead of this
but you know the the signature or the
classic way of actually cooking chapatis
is using whole meal
flour so I have actually heated a pan
now traditionally when we make chapattis
we actually roll them out and they are
made um they are cooked over
hob uh on an open flame now I wouldn’t
advise you do that if you’re not used us
to using open Flames um you can just
cook it over a pan okay and that works
really well because you just need it to
get brown Speckles over it and that’s
great um but again if only if you’re
used to it you can actually cook it over
the over a pan for about a few seconds
okay and
then cook it over the Open Flame which
is what we’ll be doing do you want to
try that I’m
not I’m a better Observer Observer do
you cook um a little bit but oh you I
wouldn’t tell a I wouldn’t tell a chef
that I can cook no yeah I mean this is
homecooked stuff so I don’t know you
know so you see the dough is already
coming
together now this will need to rest I’d
say give it at least 20 minutes half an
hour for it to rest so you can just wrap
it up in cing film and this is perfect
to kind of rest yeah but like magic I
have one
ready um
so I’m just going to quickly wash my
hands and the Pan’s hot so I don’t
really need to waste any time with it
what I’m going to do is I’m going to
I’ve already made the dough but this is
this dough has been resting for about
you know an hour okay um I portioned it
out so you got a few portions of the
door and you need some dry flour on the
side now what you want to do is you want
to roll it out
[Music]
so thank you
CeCe so a little bit of dusting
flour and you want the heat on the pan
just on a medium okay because when it
goes in the pan it’s literally just kind
of dry roasting in the pan with no oil
for about a few seconds on each side
okay
but it’s just three ingredients there’s
nothing more to it so it’s it’s a great
bread to kind of have as an everyday
bread and it’s good for digestion as
well because it you know it’s got the
whole meal and the whole grain in it
right so even when you fry it you don’t
add oil you you do you don’t fry it you
dry fry dry fry yeah so you kind of dry
in a dry pan so this is just the pan on
it and the bread go in WoW few seconds
in there flip it over few more seconds
and then on an open
flame so I’m going to make
two cuz I think you might like two to
eat with a
chicken I’m sure people want to try it
so yeah I mean these are easy recipes to
actually try at home as well so they’re
not really kind of comprehensive not
long drawn um and they’re everyday
recipes but you you can see it’s already
got the brown Speckles yeah and that’s
what you want you want it to be as kind
of lightly browned when it’s at this
stage and I think there’s something
really nice about things being flame
roasted correct me if I’m wrong but I
think there’s something really really
lovely about FL flame roasting breads
flame roasting auin all of that um wow
and you get a lovely flavor from it as
well so you know yes doing it over over
hob just feels like and also because
I’ve been doing making bread since I was
really young um I think it’s just
something that I really love doing so
this is the first one done and then to
that I also want to add a little bit of
ghee delicious delicious delicious
absolutely delicious I us Su just eat
this on its own to be honest ni it was
it’s just warm and comforting and just
makes you happy I
think and I have to tell you the truth
um my chapatis were never always so
round okay they used to be the shape of
the map of
India or even Africa but I mean nobody
it doesn’t matter yeah it doesn’t matter
as long as it tastes good yeah you’re
eating it tastes good that’s that’s all
that matters exactly so just a few
seconds on each side so that’s the
bread’s done okay our salad’s nearly
ready cuz it’s stewing in in the line
three out of four three out of four
we’re doing well
wow if you’re cooking this over a pan
the one thing I will say is you do it
for a few seconds the first time around
you flip it around for a few seconds and
then you just flip it again for another
30 seconds until it’s like a rich BR
color like this but you can get the same
result over a pan the only advantage of
doing it over the hob is that it does
puff up a bit so that helps the air
pockets come through which is great
wow look at how it smells up you can
smell
it just going to brush that with a
little bit more ghee
so that’s the breads done so far that’s
done um I want to start doing the raita
Because I think that’s it’s it’s nice to
complete a whole meal with a really nice
yogurt dressing to go with it so it’s a
really simple one okay um most Indian
raas will actually use vegetables in
them okay potato raita okra raita um
cucumber raita
and I’m doing it with Ain which is such
a classic flavor okay so what we’re
going to do is we’re going to um use
just a few ingredients not a lot I’ve
got um again some coarsely crushed black
pepper which I’m actually going to be
using in the Raa and along with that I’m
using cumin seeds Okay now these the
thing about any kind of spice any whole
spice is you actually can crush them and
release a lot of flavor you can fry it
and that releases essal oils as well but
if you grind it that releases essential
oils too so fancy pestl mortar uh cumin
seeds going
in and I’m literally just crushing them
oh
wow so we traditionally use the bigger
me pestil mot but I think if you’re at
home you want like a smaller quantity
but if you smell that that’s smells
really good wow that smells amazing just
with doing a bit of grinding with what
the grinding does is actually make sure
all the essential oils in the whole
spices are kind of getting released
right so I’m going to add a few more to
it but also the color is different so if
you look at the whole seeds the color is
different to the coly crushed yeah and
that’s because you realize there more
oils coming out from it has like a
lighter color when you
absolutely and you don’t want them whole
you want a little bit of kind of a bite
to it but you want to be able to taste
that Smoky roasted flavor that warming
flavor that you get the two ingredients
in this Raa black pepper for the Heat
and also my roasted cumin seeds now I’ve
got some Greek yogurt here you can use
any kind of strained thick yogurt um
which works really well and along with
that I’m going to to go in with a little
bit of um water because I want to dilute
it and kind of run it down ever so
slightly now I want that blend and
balance of flavor because I always think
Indian foods not just about spices and
heat and texture and flavor it’s also
about the sweet the hot dangi all of
that together so with this I’m adding a
pinch of sugar okay and I’m also adding
some salt Nicole if you can pass me the
salt that’s over there um water in a
jug brilliant
thanks so this dish is this would have
the balance between the sweet andet and
the warm and the Savory that you get but
what you want to do is while you’re
actually doing this you also want to
roast some Ain so I’m going to dilute
the yogurt down ever so slightly which
is what I’ve done it needs to be a
little bit
runny and I’ve got my egg plant obene
and what do you want to do is cut them
into really thick slices
and they are quite thick but what
happens is when you actually kind of put
them on a baking tray a baking paper
with some parchment paper on it you need
to brush them with some ghee or some oil
and roast them in the oven okay now when
you do that it gets a lovely like
charred flavor on it it softens quite
nice nicely as
well and how long do you typically leave
it in the oven I would say about
200° um and you want I mean if it’s a
how it’s a home oven you you want it for
no more than about 30 minutes so I
suppose at about the 25 minute mark
check make sure it’s kind of cooking all
the way through if it’s charred maybe
turn it over ever so slightly and then
keep cooking for another 5 10 minutes
do you eat a lot of Indian food Nicole
sorry do you eat a lot of Indian food um
I do actually I love uh butter chicken
oh I love butter garlic Nan I love it
that’s pretty much most of what I order
to be honest butter chicken such a
favorite for most people it’s such a you
know iconic dish from India um yeah I’m
quite I’m quite happy you eat the same
and I love a lamb briani yeah yeah
that’s one of my favorites as well just
to make with like some meat and yeah and
the flavors of saffron cardum all of
that so this goes in the oven and I
would say you know 25 30 minutes is what
you want
okay but again at the 25 minute Mark
just make sure you check it through now
while that’s actually roasting away um I
want to add some flavor to my Rita so
what I’m going to do is just add some of
the cumin that I’ve ground
now you don’t want to add all of it
because we’re going to start layering
this so a little bit of cumin a little
bit of coly crushed black pepper real
favorite and then I’ve already got some
Orin that I’ve roasted which kind of
makes it easier and simple um
um so I’m going to layer those on you
can see I’m just putting a
few and then just pouring the yogurt
over
it just steep them in the little bit of
yogurt
again now I still want a little bit of
color to this so I’m going to add a tiny
pinch of chili powder okay um and it
doesn’t get hot it just gives a lovely
red vibrant color to it
so and then the remainder cumin that
goes in which is the one we freshly
ground
okay and then finally to that I’m going
to add some fresh coriander
and what’s this dish called again this
is an aine uh eggplant raita okay but in
Hindi where I’m from it’s called bangan
Kara okay so this is my bangan Kara
which is ready and I’m the good thing
about actually roasting the Obin and
then steeping them in yogurt is that
they will soften okay they will add more
flavor to the Obin and the egg plant as
well so you know that you’ll get loads
and loads of flavor and texture when
you’re actually eating any kind of
cooling yogurt that goes with it
um can I get the serving dishes for wow
is that four out of four four out of
four we’re nearly there we’re we’re
going to Plate now so we’ll see how that
goes does anybody have any questions as
we’re
plating if you ask the right questions
you might get to taste the dish if the
chef
permits okay we have a question yeah can
we get a microphone please
for the lady in Brown
please um good afternoon ma’am um my
name’s pron but first of all I’m going
to say I’m jealous of your hair
microphone I’m going to say I’m jealous
of your hair but okay not my question
what ingredients have to to remain
constant for the dish to remain the
dish like if I can’t get all the
ingredients and I’m on a tight budget
what ingredients do I need to have like
so that I can get that dish then the
rest I can explore what ingredients in
particular are you asking about no like
if I can’t get every ingredient I know
but you need to be a little specific so
that she can tell you the substitute
okay like
some of the spices she mentioned I don’t
really know them okay like the mustard
seeds
maybe like so he’s saying there some of
the spices that you mentioned that he’s
not familiar with so how would be how
would he what would you suggest as an
alternative I think generally what I say
is if you have a long list of spices you
want to look at your spices and go well
I can get this that or the other as long
as you don’t get rid of your m
ingredient and you’re kind of going well
I’ll I’ll take away a few of the spices
which I don’t have I can still make the
dish and that’s the main thing it’ll
alter the flavor ever so slightly but
it’s not going to change it completely
so just use the spices that you can find
you don’t have to have everything right
okay but you just want to add more
flavor to the to the dishes you’re
making okay thank you next question the
lady in
brown yeah
good afternoon Ma I’m my question is
that the bread making that you did you
did the p h pastry for the bread I want
to hear your view on raising agent
because I can I knew that she did not
add any raising agent but or probably do
you had any raising agent to the bread P
to the bread P Tre do you have any
raising agent there okay you didn’t have
any raising agent in the bread I didn’t
you didn’t okay so what do you like
what’s your view on raising agent to
bread
pastry this is this is a whole meal
bread okay and the thing about whole
meal is it actually has the Grain and
the husk so you’ve got the Grain and
you’ve got the husk that covers it and
if you use when it gets ground down into
a flour you use both to knad the bread
now this is not the kind of bread say
like a nan that needs a raising agent
for Nan for instance You’ either need a
raising agent like say baking flour or
baking soda and you’ll also need yogurt
okay because you want the dough to be
really soft those are the two elements
that you actually want to focus on when
you’re cooking NS but for an everyday
bread when you want the bread to be
digestible and you want to make it most
days of the week I would say you just
want really the simple ingredients and
because this flour is so specific it
actually is great because you don’t need
it to rise you just need it to to rest
for about 20 minutes and that’s what
does it but the main ingredient for
chapati flour is your flour your ghee
and your water and a maybe a pinch of
salt you don’t want anything else okay
but I think if you’re using plain flour
I think the best way to do is actually
use you know plain flour that’s kind of
already got a raising agent in it and
that in itself will soften if you’re
using plain flour that has no raising
agent you can’t find a raising agent
what I would say is actually instead of
adding water add half the amount of
water along with the plain flour and add
half maybe about a couple of tablespoons
of yogurt okay yogurt always when added
to any kind of bread softens the bread
really really well and keeps it soft for
longer okay thank you you’re
welcome
okay
question another question okay
here good afternoon everyone my name is
Elizabeth I noticed uh you have have a
lot of spices and you do it so well
because you have been doing over time
but for a Nigerian who wants to explore
the Indian food I feel there should be
measurement you know clove is very so
how do I know what measurement what
little that will give me the consistent
taste then you know kardamon is hard so
if I don’t grind it will it melt when
I’m cooking with it so the measurement
you know you just picking everything so
she says you know for measurements you
know as somebody who is new to Indian
cooking she wants to know kind of like
how she would measure each of the spices
so that she does it pain it so I think
the best thing to do okay
so I didn’t measure anything that you
saw me cook today and I think that’s
down to the fact that I’ve been cooking
for as long as I have however um I
didn’t start out like this I used to
follow recipes from books or the ones my
mother would send me and that’s how I
learned to cook um but when I actually
think about anybody who’s beginning
their journey into Indian food the best
thing to do is you want to make sure you
measure everything so you leave every
ingredient out that’s the key you want
to make sure all your ingredients are
laid out before you begin the cooking
process yeah so that you’re not feeling
like you’re trying to find everything in
your kitchen and then trying to cook as
well okay but what you want to make sure
is follow the recipe that you’re
following to the tea yeah because most
recipes should hopefully work really
well mine do I can assure you that but
all the cookbooks that I write they’re
all measured so there’s half a teaspoon
of this one teaspoon of coriander powder
you know one teaspoon of mustard seeds
or Curry leaves a handful of Cur it’ll
tell you exactly we used 250 g you know
flour for the chapatis but we used about
80 g of onions to fry the onions so I
think I can tell you in a gauge because
obviously I’ve been cooking for as long
as I have but I also feel like it’s
really important to help people kind of
understand more about the cuisine by
telling them how how much to use and how
long to cook for those are the two
things you really want so I hope that’s
really helpful thank you very much and
last question the break we don’t have
time Chef we only have five more minutes
okay so I’m going to just put the breads
here but I just Nicole wanted to show
you this is the
chicken um and I’ve got the salad with
it I’ve got the raita with it can I have
the PES and water quickly
please and just really quickly on the
chicken itself I’m going to add some
roasted Kuts so these are dry roasted I
don’t need many I just need a handful of
them again we’re talking texture texture
so just going to crush them ever so
slightly a tiny bit more
yeah oh lovely and just all over the
chicken texture flavor color warmth
depth all of that so yeah you’ve got
your Andra stir fried chicken you’ve got
your um chapattis with whole meal bread
your bangun your orine eggplant tra and
a cucumber salad with coconut uh Curry
leaves and roasted peanut wow look at
that it only took 60 Minutes less than
60 minutes and look what she came up
with thank you all so much thank you for
coming and this has been an absolute
pleasure thank you Nicole thank you so
much we loved it thank you thanks
everyone
what oh
really get some pictures
sorry I would like to yeah try
it thank
you okay
well done cha
thank you of course oh yeah you did
great okay take pictures
okay I think I think maybe you might
have an
interview okay
responsible and
child was looking for the ice cream
factory stand where is the ice cream
factory stand before we get into this so
we are at the second stand at the right
of the
entrance second stand at the right of
the entrance all right so what do you
have for me today yes if you’re craving
something sweet creamy and delicious
then head over to the ice cream factory
second stand at
[Music]
oh
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it’s GT Co food and drink 2024 and I’m
here with Chef Monica how are you I’m
good how are you I’m beautiful you are
so beautiful oh my God how was the
session amazing I think Nicole was just
wonderful so wonderful also you know
just such a pleasure to cook A Feast for
everybody I hope you’re hungry you need
to go and try I am I am and the aroma
did not even allow me rest for a
minute I love so I mean I had huge
Indian influence in my upbringing my my
mom’s best friend was Indian Auntie
didn’t be and so every single time I you
know get close to Indian food it feels
like home for me um I will do anything
for chees Nan like literally I will it’s
my favorite thing it’s my favorite
pastime and so whenever a new Indian
restaurant opens up in Lagos I’m one of
the first people to go there so Indian
Cuisine is a big deal for me and I know
as an African because we have very rich
flavors is something that you know I can
really relate to exactly so what has
been your journey cuz a lot of people
I’ve spoken to a lot of people right now
and some people left what they were
doing they’re people who left careers of
how many years and you know decided that
food was their calling what was it for
you I think for me I grew up in Mumbai
in India and I feel like Mumbai is a
little bit like London where I’m now and
it’s all about you know various
different flavors colors but also people
from different communities come to
Mumbai to make it their home so I was
really lucky because I was able to get
you know my Bengali neighbor would send
like you know f K or we had like boring
Muslim neighbors who would said biryanis
yeah so Sunday sometimes used to go to
my Cindi friend’s house and actually
have you know dishes from there so I
think my upbringing was all about
diversity about regionality and about
varied Cuisines so that in itself that
introduction felt so special and then on
top of that my grandmother was an avid
cook she used to cook for politicians
actors Bollywood Stars I love that so I
think because of that it just seemed
like osmosis so food became um a therapy
for us we when we were upset we’d eat
amazing comfort food and it also became
a a you know a cment for joy I love that
I love that how would you rate the
master class Den on den no other answer
to no other answer I love it so much I
love your energy thank you so much we
hope to see you again next year thank
you so much for bye guys
[Music]
he
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oh
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oh
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oh
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oh
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oh
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w
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oh
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oh
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he
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oh
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he
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w yeah
[Music]
good afternoon everyone how are you
doing everyone okay
yeah come on let’s make some noise for
Alo zilly there’s only one there’s only
one Alo
zil due to popular demand I’m
back the reason I’m back is because you
wanted me back so it’s your fault
Italian food is where we’re at today
today we’re making fresh pasta of course
Italian without fresh pasta
is like an Indian without Curry I
suppose the tomatoes are going to be
roasted and then it’s going to go into
my sauce my duck
dress and you know Italian food really
is that simple who wants e my
dessert we’re super excited to have you
here what we want to show you guys today
we start from the salt and the chili as
a basics of a lot of things and then we
add H Salt and chili and you got basic
dipping sauce and then you’ve got salt
chili you add herbs you turn it into a
relish then you add proteins you turn it
into a salad then you add liquid liquid
can be coconut stocks or fat we want to
make things salty we don’t use one
ingredients we use a lot of different
ingredient to make it salty so that we
have different dimensions in
[Music]
salt today we’re going to make crab
stuffed shrimp okay yes it’s a recipe
that I learned from one of my aunt and
we bonded over this recipe so it’s very
special to me that’s why I want to share
it with you all it’s a part my lineage a
lineage I’m sorry part of my Heritage so
I brought it to Africa to share with you
all of cooking everything takes time you
have to have patience to cook okay
absolutely but if you’re going to when
you’re making this one onion one bell
pepper a stock of green
onion is it the real bread made in
Nigeria you’re using he said is this
bread Nigerian bread is it the real
Nigerian bread it absolutely
is absolutely
is simple it’s very simple to make this
is only part one though but I chose this
dish because my aunt my great aunt she
taught me how to make this dis
[Laughter]
[Music]
Je G G please keep clapping on until she
makes her way up anyway we’re doing two
desserts today the first one is
chocolate poda creme all right well
let’s get started we’re going to start
working with chocolate I’ve got a bunch
of different percentages here that we’ll
talk about later eat up about a liter of
heavy cream okay and then to that I’m
going to add a little bit of salt we’re
going to be using egg yolks I’m going to
go ahead and add some sugar to these egg
yolks I’m adding a/4 cup so we’re going
to add the chocolate now and then we’ll
give it a quick whisk to get it used to
that hot milk little qu inch and then
we’re going to put them in the fridge
and get them
chill
Che G please keep clapping until she
makes her way up anyway we’re doing two
desserts today the first one is
chocolate poda crem all right well let’s
get started we’re going to start working
with chocolate I’ve got a bunch of
different percentages here that we’ll
talk about later eat up about a liter of
heavy cream okay and then to that I’m
going to add a little bit of salt we’re
going to be using egg yolks I’m going to
go ahead and add some sugar to these egg
yolks I’m adding a/4 cup so we’re going
to add the chocolate now and then we’ll
give it a quick whisk to get it used to
that hot milk little quarter inch and
then we’re going to put them in the
fridge and get them chilled
[Music]
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we’re going to make one of our favorite
cocktails called Eliza he’s putting all
of the ingredients together um and he’s
going to shake it up for us um is
everything in here already Okay so we’re
just going to put a little bit of ice in
the Shaker and then he’s going to give
it a shake so it’s about 3 oz for one
Shaker which made three Cocktails so
about 3 oz of black girl magic red
blends 1 oz of orange Carousel 3/4 ounce
of simple syrup sugar rim dehydrated
orange to
garnish I know you want to taste this
it is so delicious trust me you’ve not
had any cookies as nice as that before
we have about one cup of
blueberries white sugar and brown sugar
flour some eggs we have some salt and we
have some baking powder so let’s get
right into it I’m adding one teaspoon of
vanilla so we we add the salt to B out
the sweetness from the sugar so now
we’re going to pour the white chocolates
and we’re going to pour the blueberries
and we’ll mix it with a spatula to show
you what the consistency looks like so
that when you want to make it at home
for Mommy and Daddy and your siblings it
comes out very nice make sure that you
follow the measurements to the tea
[Music]
good afternoon everyone how are you
doing everyone
okay
yeah come on let’s make some noise for
Aldo zilly there’s only one there’s only
one Aldo
zilly you to popular demand I’m
back the reason I’m back is because you
want me back so it’s your fault Italian
food is where we’re at today today we’re
making fresh pasta of course Italian
without fresh pasta is like an Indian
without Curry I suppose the tomatoes are
going to be roasted and then it’s going
to go into my sauce my duck
breast and you know Italian food really
is that simple who want see my dessert
what’s up
everybody can we make some noise for
gtco food and drink masterclass
[Applause]
2024 how are you doing I see some
beautiful faces in the audience in fact
all of you I love that I get to do this
I love that I get to taste free food
number one also see your lovely faces
and we get to explore different cultures
and different Cuisines so G as we come
through the this year we’ve done the
basics of Thai food we’ve had some
Indian we’ve learned a little Sun about
the American South and now today we’re
learning something about Mexican food
who’s
excited I don’t believe you guys oh who
is
excited yes let’s hear it all right so I
want to know let me get a sense of who
are the ogs in this audience who has
been to one of the master classes before
today yeah let’s get one word from you
what was it like
it has been an amazing and insightful
section so lovely the food and the taste
the aroma it was so interesting shout
out GCO for that man let’s get one more
person I want to know what you’re
expecting today with a pink
hijab
yes what are you expecting from today’s
session oh um um I’m hoping to learn
more because I’m an Enthusiast when it
comes to cooking so I really hope to
learn more you’re really looking forward
to it all right who else wants to learn
something about Mexican culture and
Mexican food yes all right let’s
introduce our chef of the hour and you
guys have to give him a good Nigerian
warm loving welcome okay he is renowned
for his Mastery of Mexican Cuisine he is
also the founder and head chef of four
acclaimed restaurants in Mexico he
trained at prestigious universities in
Mexico and abroad and his C Journey has
taken him around the world world to work
at different Mission star restaurants in
New York in Barcelona and in Paris now
this is the man that is coming to teach
you a thing or two about his culture so
can we make some noise and get a drum
roll going for our Chef
Angel he’s already on stage my bad hello
hello hello hello how are you doing good
how are you welcome to Lagos Nigeria
it’s so good to have you it’s your first
time in Nigeria first time so I always
have to ask what do you think about our
country and what do you think about our
food so beautiful people first of all I
so happy to be here with you guys uh
beautiful food I don’t know there are
some food that taste kind of like the
same well not it doesn’t taste as the
same as in Mexico but we have uh similar
ingredients so that’s what we’re going
to do we’re going to do some Mexican
Cuisine with ingredients that you can
find in here hopefully and I hope you
enjoy it and you like it yeah we will
can we get our for Chef angel
please so before we get into the cooking
I he you want to tell us something about
your about Mexico you know really take
us to your country before we explore the
food do you have a video to show us I
have a video to show like everybody
knows where or however anybody knows
where is Mexico like uh which part like
yeah okay so we are in America if you
don’t know and if you don’t know Mexico
I’m going to show you a video that it’s
just a little piece of my country can we
put it on
Engish the first
video do we have the video
ready you have a
audio so while we get the sound together
okay can you put it back again please
all right
[Music]
Perfect all right that’s my flag
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so that’s a little bit of Mexico the
whole country is a really huge country
like we have uh 32 states and every
state has their own kind of food because
we have the the Pacific Ocean the Gulf
of Mexico and we have different like uh
we have deserts so the food it’s
completely different in every state so
it’s like it’s amaz to be in Mexico and
to I eat the food I even know I don’t
even know all the food from my country
because it’s so big and it’s so
different but in my town that I’m in
pbla pbla is uh it’s down it’s in the
center of Mexico really close to Mexico
City and it’s where everything happened
like uh when the Spanish came to
Conquest all
it was we didn’t have we didn’t have any
pork we didn’t have any H spices and we
didn’t have a lot of ingredients that
now we use a lot in Mexican Cuisine H
however uh they didn’t have tomatoes
like tomatoes from Italy they came from
Mexico chocolate came from Mexico so it
was like a nice uh we call it mes or mes
where we blend the all all the ancient
culture with the Mexican culture and we
we have this Mexican Cuisine so one of
these uh most important dishes from
Mexico is mole so mole is like a sauce
there are different kind of mes mole
poblano mole negro like black mole green
mole pink mole white mole so everything
you put with chil spices um some other
ingredients and you make kind of like a
sauce that’s a mole so the most
important mole in Mexico it’s mole
poblano where it’s the St where I come
from and another representative dish
from Mexico is Chile and noada so Chile
noada it’s a
Chile ER fill it with some fruit and
meat and then we put it with a sauce
of nuts a wild noot sauce with cheese so
that dish is the most representative
dish also from Mexico that comes from
pbla and there is only a small season
when you can do it because the
ingredients so I have a video of that
dish so we can put it
on the second video please can we get
the second video
please so can you put the Audi also
please in P the land where the
ingredients for chile and noada are born
and the place where Pua Farmers grow the
seasonal fruits the Walnut and the
poblano pepper are essential to make
this dish repres representative of
Mexican
[Music]
culture Chile and noada used to be a
dessert that emerged approximately 200
years ago becoming a typical dish of P’s
[Music]
Gastronomy I’m Chef Angel Vasquez owner
of the aguo restaurant in Puebla my love
for cooking stems from the influence of
my father since I was a child all the
recipes in the restaurant are family
heirlooms including the one for chile
and noada that we
prepare there’s a lot behind this great
dish from pbla that represents us as
Mexicans it has its origins in the
countryside and over time has evolved
generation after
generation the fruits required for
Chilean noata include milk Paar panoa
Apple Peach I think some of us add long
banana and Castilla Walnut p pomegranate
and
[Music]
parsley ground pork is also added to
this
filling it’s topped with a noata sauce
made from Castilla Walnut with very
yummy unpasteurized goat cheese that you
can only find here in pbl’s
markets a bit of cherry sugar and
cinnamon are added and some people also
include white
wine you have to peel the fruits one by
one and then chop
them all the peppers must measure 18 cm
once chosen they have to be
charred then you have to open them
remove all the seeds and stuff
them the significance of the batter is
that it Cooks by Steam on the inside so
that when you eat the pepper it is warm
inside
you can tell by feeling the peppers and
how they start to crackle and how they
start to smell these are scents that I
really enjoy I love the textures of the
apple and pair they’re very coarse and
tough it’s a different
sensation it’s a lot of passion to wait
for the casserole to properly heat up
then to sauté the onion garlic and
tomato to start making this sauce and
then adding the fruit
[Music]
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it’s a chili that has a certain
spiciness and at the same time is filled
with sweet
fruits when you bite into it you can
feel the crunch of an apple a pear you
find the sweetness of a raisin the
stubble of an
[Music]
almond every bite causes an explosion of
flavors it’s difficult to
describe a tradition that has endured
generation after generation in my family
and a great pretext for
[Music]
Gathering I’m Chef Angel Vasquez and
these are my roots
[Music]
thank
[Applause]
[Music]
you so so what it’s h really important
for me is that that dish it’s 200 years
old so when I was invented when it was
invented so and when we Tred to do is
just to keep I would like to people know
that dish for 200 years more that’s what
you have to do with your food like uh
because now people they don’t have time
to cook and they are rushing and running
every time so it’s very important to
keep your roots to keep your roots so
people can still EA in your food as the
way that your grandparents eat it all
right so now we’re going to start so
that’s just a presentation of Mexico
just to get the vibes from Mexico in
this kitchen and we’re going to do some
stuff first we’re going to do tamales so
tamales is like
um tamales we’re going to do tamales
tamales is something that we put inside
of a corn husk you know what I mean corn
Hosk those that are over there so we put
uh we put food in there and what we do
is we’re going to put some uh how do you
call
this no how do you call the uh
shortening it’s like vegetable fat in
Mexico like we use a lot of pork but in
here I don’t know if you
don’t let’s see
it’s
working it’s not
working here maybe here all
right
nope can someone can someone help us to
is it plugged in anybody chfs it’s not
plugged in yes you got it’s not plugged
in here no this is a right okay okay
there it is now it’s working so what we
have to do is whip the
fat until we got it right really creamy
as you can see and then we have here
corn flour this corn flour is not the
the there are two corn flowers in in N
Nigeria the one that is really white
that is corn starch and this one is corn
flour that they sell it also in here
like in uh specific markets so what
we’re doing here this this flower is
like if you take the corn Hosk you cook
it with uh with some like steam water
and kale and and then you grind it and
you get this this flour okay so once
that you have
this really wipe with uh shortening or
fat we’re going to
add the corn
flour if you have any questions the
audience always put your hand up and
we’ll get a mic to you we’re here so
that you can learn as much as you can
and go home and recreate these meals in
your houses and W your family
members so what are we doing now Chef so
we’re going to add the the corn
flour okay until we make like a paste
okay
see and then we’re going to add some can
you bring the chicken stock for me the
salt and the baking
powder and is this the base for the
tamali sorry is this the base for what
you’re making today yes for the tamales
so this is something that we eat
yes this is something that we eat like
in the morning in the afternoon in the
evening on the street so people like uh
on the street can eat this it’s really
cheap to do really cheap to buy so it’s
like what Mexican people it’s it’s to
have like a really quick bite but it’s
like really healthy because you have you
have the corn you have fat you have
we’re going to put some meat in there
but you can do it this one even H salty
or sweet like s or or or
sweet so this one we’re going to do
we’re going to do it h salty that’s what
we are adding chicken stock so we have
the shortening or fat or or that could
be H pork fat the flour short um baking
powder baking powder do I put salt I put
baking powder already Yes okay baking
powder and salt okay and then we’re
going to have this
mix and if it was sweet there’ll be no
chicken stock this one is going to be
salty if you want it to make it sweet if
you want to do it sweet you can add
water okay and sugar sugar okay so this
is like the the
consistency you want to see it there was
see okay and then we have in here some
um we have in here some dock that we
already
cook so it’s dock that we cook and we
pick you can do it with chicken you can
do it with beef you can do it with pork
whatever you wanted to do like uh turkey
so just pick the dog and then we have
this sauce that is called mole so mle
this one that Sol mole that we have is
uh mix spices raisins
plantain ER dry
chilles ER
cinnamon ER pretty much sugar and then
what we do is we mix everything and we
we create this powder you see this
powder okay so I’m GNA if someone can
kind of like a someone want to try it
like you try it first try it you want to
try just take a piece in here like this
okay what is this just just put it in
your mouth it’s mole mole good luck no
I’m just kidding just kidding just
kidding so it’s a chilles it’s spices
it’s a it’s sweet but it’s salty at the
same time so are there raisins inside
it’s raisins plantain yeah I can taste
it and it tastes like chocolate also
like like sweet chocolate so what we do
it’s like a Chili sweet mosa you know
mosa the plantain the one is much of
that nobody like that one but it tastes
a lot better and also like brown sugar
it tastes kind like brown sugar too it’s
not brown just regular sugar yeah and
then we have this in here like
chicken or dog and then we have this one
are corn Hosk in the beginning they you
let it dry in the Sun and then when
you’re going to use it you soak it okay
and then you take a piece of this
interesting okay we take a little bit of
the mole and we just fold
it like
this so is the husk for the shape sorry
do you use the husk so it can get that
shape and and because and to cook it
because we’re going to steam it okay and
then we steam it like 45 minutes
and then the magic comes and we have the
tamales in here magic it’s magic you
know like magic uh I need that plate
pleas do you have any questions in the
audience that we’d like to ask our Chef
we have one in front can we get a
microphone to the gentan in the
blue right here yeah thank you good
afterno my name is p Emanuel I want to
find
out um can’t you use fish must it be
meat all true then secondly is it the
real corn we know in Nigeria or is a
Mexican corn I can’t hear I I didn’t
understand he said can you use a
different type of protein can you use
fish for example instead of duck yes you
can use fish and this corn is it
Nigerian corn is it from our soil this
one this corn yes is from our soil is it
Nigerian corn no no I bring this you
know it’s not n i I bring the I bring
just the husk okay but we can use the
corn husk yeah I’m sure so this is what
we have once that you cook the Tamal
this is the Tamal so it’s kind of like a
cake like a cake but inside you have the
meat the sauce and then we’re going to
Plate it I’m going to Plate it for you
and we’re going to to all the people
that do uh ask questions get and if I
ask something to you that I already say
and you answer right you’re going to
have a bite of the Tamal okay so ask
your questions all right so what we’re
going to do is this is really hot we’re
going to turn it off so we have the
Tamal in here we have some
mole we’re going to put some
mole like
this and we always do like sour cream
like we like to use a lot of uh cream
and cheese so we put some sour
cream you said there’s some similarities
of Nigerian food and Mexican food yes
what have you notice that
similar well this one is something like
uh maybe you not going to find the other
two recipes maybe you can do it but this
one is something that I want to really
show to you guys because it’s like my
Heritage you know like Tamal like like
in all the country in all the country
you eat
tamales different
kind uh but but in every country you
drink you eat tamales so we put some
onions in
here some sour cream
nice and this is our first dish okay I’m
going to put it here
so my helpers are going to be doing some
tamales and they’re going to be passing
to you okay the second recipe that we’re
going to do is we’re going to use
plantains okay so these plantains that
you have a lot in here M we already
cooked
them she’s expert to doing
this so plantains we already cooked them
in in water water and then we’re going
to mix
it are they ripe or unripe sorry are
they ripe Plains or un rip plantings
doesn’t it matter it’s ripe ripe ripe no
no not ripe uh how do you say it when
they are already kind of cooked boiled
no no no ripe when it’s brown like brown
yes skin yes RIP plantains yes RIP
plantain so it’s right plantain we put
in water and we cook it then we take it
out from the water and we are going to
mash it
it uh maybe we can mash it in
here
okay so we’re going to mash it and we’re
going to add
sugar nice is it say dessert or it’s
just a regular meal it’s it’s a no it’s
like a appetizer okay an appetizer okay
we’re going to add sugar and we’re going
to add
cinnamon so in Mexico like we like to
eat like a kind of like sweet and sour
at the same time and
spicy so we have here some cinnamon some
sugar we’re going to make mix
this until we get a
paste what’s that uh salt we’re going to
add salt just keep doing
it so you ask the first question just
get one of these one
please so you’re going to tell
me you have a spoon like uh disposable M
as well please disposable spoons or
disposable spoons put you on the
spot all right let’s get you a spoon so
you can dig it we have do we have
thisable spoons here bring a lot bring
bring them all yes first about how it
looks I want to I want to tell them what
do you feel what what does your heart
tell
you just get it like cut it in the half
like more a little bit more yes don’t be
afraid how is
it spicy you like
it do you do you know the Nigerian moo
that is being wrapped with red h no is
it green green um banana leaves yeah
exactly it’s just exactly that the same
taste with it you like it yeah yeah very
nice very nice take take it take it to
your te let me take the second
one that’s for you man take it you can
take it with you don’t worry you can
take it okay take it to your seat so you
can be watching for him please thank you
very much and for
chef chef do people want to try some
more who wants to try who they want to
try some more who wants to try this one
I’m going to let you select all right
these lady from here over here calm
down all right just uh here take it to
your place and enjoy you’re
welcome so now that we have here the
plantain
butter we do you add already
flour you had flow already so hey
everybody here pay attention come on
guys guys all right guys we’ll see you
here all right we have here this
plantain with cinnamon sugar salt and a
little bit of flour and then we’re going
to do these
balls let’s let’s do some bowls in
here and then we’re going to fry
them what’ you call this ah cetta cro CA
like a
croquet okay so and we’re going to put
some cheese
inside okay okay that’s interesting so
let me see I think this is too hot what
kind of cheese are you using is it cream
cheese like you see the video that the
the cheese that we present that’s uh
fresh go cheese okay so but you can use
any kind of cheese like that like Fresh
So you put it inside and you can when
you fry this it’s going to be in the
side it’s going to melt so you have like
this the Sal of the me of the melted
cheese with the sweetest with the sweet
sugar with the sweet of the plantain the
spices of the cinnamon and salt so it’s
going to make your your mouth like you
know like when you start like salivate
yeah uh and then we’re going to serve
this with also with Mo
poblano okay
so let
me so in here we have some cheese like
some fresh cheese local fresh cheese and
we’re going to do these
crocketts Chef should you take more
questions from the audience sorry should
we take more questions from the audience
yes do you have any questions in the
audience we have someone all the way
over there to my
left in the black shirt yeah good
afternoon I want to ask he cocket he
said can I use banana instead of
planting I’m not a fan of plain you’re
not a fan of plain I yeah I don’t like
plain who are
you what did he he said instead of
plantain he’s not a fan can he use
bananas
bananas yes instead of plantain yes H
you can use it but you’re not going to
get the same texture because plantain
they are really soft and then it’s going
to be hard to get the the it’s it’s it
has too much water the
bananas but you can try one one Tamal
come
here what do you try the CET
to would you try the CET as well just
take here go you can take a take take
one and take it
please the moment another
moment just take it take it with you
yeah can take it your
yeah we have another question over there
the man in the black shirt
okay in the first recipe you mentioned
fat you said we whip the fat what’s the
is it um vegetable fat is it animal fat
what which of the fats are we using in
your first recipe the tamales in your
first recipe you use shortening of fat
yes what kind of fat are you using H
pork fat like the traditional way to do
it is pork fat okay you know idea what
other substitutes can you use sorry what
else can you use if not for shortening
shortening it’s either either you need
like a fat you don’t use butter well you
can use but butter butter but with the
sweet ones okay sweet butter can sweet
ones you can use butter yes okay okay so
I need a plate this plate a a question
up in front where is it I see you don’t
worry the plate the square
plate um is the other one like this one
that I told you ah it’s here
okay good afternoon Chef yes my question
is in the plantain you added which
flour in the plantain in the mixture
which FL was it I I don’t I can’t hear
you I’m sorry in the FL yes in the
mixture which flour did you add
uh uh wheat wheat flour yes okay okay
now for the second course these
crocketts we’re going to use the same
the
same we’re going to use the same mle and
it’s going to
be like different flavor you see where
is my
uh here thank you
okay here we’re going to put some more
in
here every time that we use mle pretty
much of the time we use sesame
seeds because also we have sesame seeds
inside of the Crockett of the mle and
then we put the Croquettes in here
nice and we can put some
what tips do you have for people on
plating their meals cuz this looks very
nice I’m sorry what tips do you have to
Plate your food to make it look when
you’re plating the meal yes for pres for
serving it yes what tips do you have so
it looks so elegant and beautiful well
what I think it’s uh there is something
that that it says h less is more less is
more okay right so if you
put less stuff in your food but you need
to have like really the good stuff like
the sauce in Mexico everything is about
the sauce so like in here like
everything needs to be Saucy like so
this one is the second plate this is the
Crockett with Moet I’m going to show you
like when you cut one you get the cheese
inside this one is C with yes can you
reheat one of these one okay let’s get
some volunteers to try this morning
reheat it and then cut it so Chef should
you ask them some questions yes what
question do you
have uh I have some question I have have
a question should I help you out yes if
you can say what city in Mexico our Chef
is from you get to try the coret I saw
your hand shoot up first what’s your
name I we have answer can we get a
microphone to him please with the white
shirt and the cap it’s not hard though I
said
it yes come down come down come and try
one can we give a round of applause
please
Moment of Truth let us know what you
think do you want to grab a spoon and
dig
in can I get a microphone wait wait one
no just I I I wait wait wait wait wait
wait wait wait yes I can give you
another one for you okay
here this let’s let this in this one in
here oh
let them so put it there put it
here
wait what are you
thinking okay put it
there it looks like what moar yeah it
does scallion scallion scallion well the
sauce is very deep and strong is a
little bit
different yes can we get a microphone
please okay here enjoy guys now we’re
going to do another M here here on this
SI we’re going to do a pink mle so for
the pink mole we’re going to use sesame
seeds
peanuts almonds
okay and we’re going to toast everything
I already toasted
before but what we want to do is to take
out all the oil from the
seeds so we need to toast it we have
fried
plantain where is the camera we have
fried fried plantain
also we have
iisus okay I can take it with you we
have
cinnamon um
Saran and
clove and then we have a Chipotle this
one Chipotle this Chile is the Chile
Jalapeno dry so if you take Chile
jalapenos and you put it in the sun
it’s going to they’re going to get dry
and you’re you can have Chipotles okay
so this is a spicy so we’re going to use
one Chipotle so what we’re going to do
is like almost all the mes like that
mole that that you taste already some of
you the black mle this is kind of like
the
base okay like sesame seeds peanuts
almonds okay and we do it the same stuff
we we toast this we cook it and then
we’re going to grind it
okay can you tell me what time is it
like like yeah I still have like 20
something minutes we need we have more
24 more okay okay so we’re it a little
bit more and then this mle like all
almost all the mes we either or some mes
we add white chocolate or black
chocolate okay for this one in
particular we’re going to add white
chocolate and then we’re going to cook
in here some the ibiscus the
Chipotle is that hibiscus leaves sorry
hibiscus leaves that you’re putting into
your meal yes yeah okay so we take this
the steam from the Chipotle mhm and then
we’re going to put some water in
here and we’re going to hydrate the
iisus can you turn it smells nice the
toasting
that smell very nice then we have also
some uh beats beetroot okay that is H
cook
okay this one is not working what
measurements do you
adding in this one of the ingredients
yes okay H it’s like 100 gram each of
the nuts yes
okay wait wait wait wait wait just turn
it
on right all right so when the spices
start to sound and they start talking to
you you’re going to put it in
here and then we need to make a paste
with that just GR
please and we’re going to start can you
bring me the spoon like The Wooden Spoon
please it’s going to be no the cork
yes should we get another question from
the audience do we have any questions
okay we have one up here can we get a
microphone chefan welcome
thanks so Chef I see in all the mes so
far there’s chili do all moule have
chili and how many different varieties
of mole out there in
Mexico Chef we have a question over here
what’s your question wait
wait there you go hold on we have some
can I help
you okay I think that’s Jeff can you
help us
please
wait yes can you put it like this no
this can you try the other side
where
is so Chef yes I have a question H hi
chef hi all all the mle so far has had
chili is all mole have chili and the
second question is how many different
varieties of mole are there in Mexico I
didn’t hear anything I’m
sorry how many varieties of mole are
there in
Mexico and do they all have chili yes
like variety they are like I don’t know
I there is not a number so it’s like
there are we have the same mes as CIS
you know what I mean so mole is a
sauce uh made of Chile spices uh and
maybe some herbs also it’s kind of like
a kuri but we use a lot of dry chili
some some are made with dry chili some
are with made with with fresh Chiles
like Mo poblano we have Chile ancho
Chile Pasa those are dry Chiles and we
have almond cinnamon raisins
um H sugar H clove pretty much that
that’s it and the pink molet that wear
going to do right now we’re going to use
Chipotle only so and we’re going to do
it like more like this one is like a
molet that is like more fast to do
because the moano we take like two days
to do it because we we kind of like the
same as you did yesterday with we mile
it we we grind it in a
stone yes okay so that’s why we get that
that powder all right so you get a Tamal
for you because you answer a question
you want to take it
please all right
so it it works or not no yes they
changed it to a different blender well
if it doesn’t work you can do it in a
grind there what stop there all right
bring give it to me so what I wanted to
do in the if you don’t do it in a in a
blender
because you need to get all the oil from
the in the food processor okay do it in
here is going to be difficult but what
we’re going to do is we’re going to add
some oil in
here and we’re going to add
this so Mexican Cuisine is like labels
so we do a lot of
labels so first we toast then we
fry and then we’re going to keep cooking
it so we fry this NS
we fry it then we’re going to
add these plantains okay and this is
boiled plantain or is it fried plantain
I’m sorry did you fry the plantain
beforehand yeah we fried it before we’re
going to toast the cinnamon and the
clove in here by the time that we keep
cooking
this then we’re going to add this bit
root
and then we’re going to add the ibiscus
and the
Chipotle so hibiscus and the chili is
going in there
yes you has to blow it this way can
smell it you get it you get it like the
smell of of the n and everything itell
it smells really good and then we’re
going to add the the
cinnamon staran clove
cinnamon and we’re going to we’re going
to grind it can I have the grinder
please the blender I’m
sorry so we’re going to blend it I’m
doing it really quickly so you can see
it but normally we do it like with more
time okay wash your hand how long would
it normally take to make a mole to make
this m like you need to fry the the
seeds maybe like 10 more minutes or to
get all the flavor and then you start
cooking it
this and then we’re going to need a
clean one another you have any other
questions in our audience another clean
yes can we get our mic please in the
middle row and we’re going to grind
this and we’re going to have like a
paste it’s not them
how long does it take for
the can you guys smell the flavors in
this kitchen yeah smells good doesn’t
it more helping out to
you so you if you’re doing like a green
mle like like we do a lot of paste so
this is like the base that we have and
then we’re going to fry it
again you see we have this past and then
we’re going to fry it so Mexican food is
like uh we were saying that is labels so
you toast this the spices and then ER
you fry the plantain you cook the beat
the beetroots and then you put it
together you boil it you grind it and
then you have this paste and then we’re
going to fry it again can we have some
oil
please do you fry it in oil or do you
just fry it straight I’m sorry do you
just fry it like that or do you use some
oil I’m going to put on some oil okay
okay so we put some oil in
here and then we’re going to fry this
paste
so everything about it’s about cooking
and keep cooking and keep cooking so
that’s why the food is so
flavorful can you see
it so you’re still getting more more
flavor of the paste
Chef how was it
Tamal you like
it and then that you have this paste
start getting like a a stick in the in
the bottom so it’s a lot of Pat also
because the not the sesame
seeds we we keep
steering how long would this process
take huh how long would this process
take I’m sorry how long would would you
fry it for just really quick and then we
are going to add chicken stock
okay we have a question in the front R
yes what’s your name my name is Oro hi
so what what’s the main ingredient that
brings out the aroma what’s the the main
ingredient that brings out the aroma
okay thanks what is what’s the main
ingredient that gives that smell that
Aroma uh
the
cinnamon uh the sesame seeds the
cinnamon uh um EST
staran th those are the smells that you
get but pretty much did you get the
smell over there so it’s it’s because
the knots all the Nots that the that we
toast and then we
fry okay you want to take a Tamal one
tamale for you one Tamal for
you all right so now that we have this
it’s time to
cook I can take a
SP like when you when you are doing mole
you keep adding a stock and you keep
cooking and maybe you can let it there
like 1 hour just keep just stiring and
let it cook so start like bubbling a
little bit so let let the magic happen
you you can cook like really quick
because you don’t get all the flavors
you know what I mean like in Mexican
Cuisine is like that
so you start cooking this and then we’re
going to add white
chocolate
Okay so the white chocolate is going to
give it h some uh a sweet part and we’re
going to add sugar
also that’s making everybody
happy we have another
question over here
yes okay good afternoon everyone I’m Leo
Skywalker my question has um two arms
first of all the tamales we find um in a
lot of movies or like on um Casa Grandes
on
nelon how many type of tamales are there
is there tamales for people who are
vegan or people who are not vegan or is
there also um then secondly um there was
this um sauce was this soy sauce that he
added
on one of what he did the other time I
need to find out what kind of what’s the
name of the sauce is it dark the dark
Source bis sorry what what’s the name
the mo the first mly yes yes chef is
asking how many tamali do we have can
you make it how many different varieties
do you have Tamal can you make it vegan
tamales yes tamales tamales you can do
with mle with green sauce with red sauce
H sweet uh with uh
with with goat H you can use Banana Leaf
instead of the Corn you can use Banana
Leaf great uh you can do whatever
whatever you whatever your imagination
give you to put inside of a tamas
excellent it’s as many recipes as you
can find okay and if you do it sweet
like you can add pineapple okay you can
add uh past cream inside oh and and you
can have like a this uh sweet tamales
also you can add chocolate also okay yes
wow that’s good to know thank you so
much then then what’s the name of the
sauce you added the dark sauce that you
added the first on the other table what
sauce did you put in your was it soy
sauce was it soy
sauce it’s mole okayo just taste one
okay sounds like omole he’s actually
taste One Taste one thank
you that’s what you ask all right so
this is the m the pink mole we’re going
to we’re going to Pink mole we serve it
with chicken with with goat with beef
with whatever but here we’re going to
use some of the beads
also so
let’s we’re going to sear the beads that
we have in here
so we rast the
beads and we’re going to cook
just to keep it warm and to give it
another
consistency okay soole you just keep
like cooking and cooking and cooking
we’re going to
do it right now really quick you have 10
minutes 10 minutes
okay all
right so we you just going to
se H
beetroot so what do you eat the with
this m I’m sorry what do you eat this
mle with I I I I can’t hear you what do
you eat it with this mle uh you can eat
with chicken you can eat with beets you
can eat it with any kind any like a soft
meat okay like a white meat goes really
well white meat yes or vegetables okay
okay what about
rice is that is that a Noo-noo
I’m sorry what about rice with rice also
with rice like also like in like in
Thailand like uh we eat a lot of rice so
every dish every
m h recipe comes with a bowl of rice it
could be red it could be white and the
rice that we use there uh we cook it
like a like a sauce like we add some
garlic onions tomato we blend tomato and
then we made like a sauce with the
onions garlic and tomato
and then we fry the rice we put that
liquid then we put more water salt and
then we steam
it so and and and you and you can get
you can have also in there H carrots
and a
pie if that that’s a red rice we can do
it green so if do it green we use like a
water of of
coriander and then H we can do it white
so white we don’t put anything we just
put like a corn and then just like a
liquid like chicken stock or something
so okay let’s going to do
this so we’re going to put this pink
mole in
here so Mex you can put everything is
about the sauce so if you take too much
time to do a sauce you need to have
enough sauce
and then we’re going to put in here some
beads it smells caramelized and
sweet
useful and we’re going to put some of
this stuff in here okay beans sprs
yes all right so we have here another
dish can you put it there so that’s
a pink
mle and then we have an
extra recipe for you that we just made
this
morning and Vicki like it a lot
so we have this how do you call
this IG IGI iusi
okay
[Applause]
woo so we’re going to do this in Mexico
we have H we drink a lot of water like
fruit fruits fruity water like
watermelon melon mango iisus H and we
just do it with water sugar and then we
drink water all day okay and we have one
water that we call it h orchata the
Pepita de milon so we use the same seeds
to do this water so we toast these seeds
a little
bit and then we add
some uh evaporate
milk we put we put
vanilla we put some some
sugar do we have ice
yeah and we put some
cinnamon and we need water can we use
this
water yes
interesting
okay and
then I and we put some water
yes
[Applause]
[Applause]
more sugar more
ice
yes
more a little bit
more okay and then some put in here in
the
glasses just put some ice there just uh
just one yes that’s
it and the next a little bit
less Chef how does it taste it’s really
good really
good who wants to have a try
[Applause]
so next time next time next year I want
to see someone selling this water
[Applause]
outside sorry Chef I’m going to let you
select people to dry this drink can you
wipe a little bit yes can you wipe ah
yes yes all right you’re going to Fe the
first one I’m going to try the first one
okay wait wait let me put some cinnamon
here oh I love cinnamon that’s my
favorite thing
right what you guys think is going to be
good
yeah how you oh that is good it’s good
isn’t it yeah
so who wants to
try all right let’s get you with a with
a um animal Prince C and let’s
get you and the pink at the back calm
down can we give it up for our this has
been wonderful thank
you what what do you think um it tastes
nice tastes like melon with milk yeah
melon Bo a bit milky nice thank you what
do you think it tastes like banana
smoothie mhm yes tastes sweet yeah thank
you very much up for them as to go back
to their
seats all right so any
question
none all right that’s it thank you guys
so much for attending this master class
can we give it up for our chef chef
angel thank you for you guys who have
been an amazing audience and to
gtco we have Mar stick around and have a
fantastic day see you
guys sorry we have to wrap up quickly
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all right it’s GT Co food and drink and
I’m here with Chef Angel he just rounded
up his master class how are you doing
really excited for the master class
thank you lovely lovely was the turnout
what you expected yes yes everything
turns like the crowd was so in love with
everything you were doing and I couldn’t
help but see that a lot of people in the
crowd made similarities between U
Mexican food and Nigerian food how did
that feel for you well this fits really
great and that’s what I wanted to like
people get like because sometimes food
from another country it’s it can
intimidate you yes very but if you try
to find the same ingredients and you
know you eat the spicy also and you eat
sweet and you eat so I try to find some
stuff like similar that would make it
that make you go to do the first step to
start enjoying the food so prior to
today had you heard that you know maybe
a chamale tasted like moo or today was
the first day that you were hearing that
the what that you know someone said that
it tasted like mooy like which is our
local food tamale so I haven’t tried
them one more but I’m I’m going to try
right now you definitely should cuz they
look alike and yeah they really do look
alike so I could understand when you
know the guest said oh yes this tastes
very very similar also um in terms of
putting Mexican food on the world map
when most people think of Mexican food
first thing that comes to their minds is
tacos um and also in Lagos there’s a big
taco culture every Tuesday we have
different places that have tackle
Tuesday so how does that feel for you
also because sometimes people can be
like Mexican food has been gentrified um
is that what you feel well actually you
know it feel really good to to know that
in all around the world right now
Mexican food it’s at least you know a
little bit of it yeah uh but Taco you
know like taco in Mexico it’s like it’s
every what whatever you put in a
tortilla that that qualifies ex when
you’re eating you always get whatever
you are eating like camole or whatever
you get a tortilla so you just take some
pieces of what you are eating and you
put in a tortilla and then you eat it so
it’s like a everyday Stu so every day
every day every day could be like a like
a new Taco we have like a especially
tacos like places where they say always
like in the dinner for the dinner of of
on Friday I did a dinner okay and we did
like a beef T Taco so they like it a lot
so but that’s like a something that they
used to eat in the north part of Mexico
lovely lovely but I mean altogether I
think the acceptance for Mexican Cuisine
is only growing more and more and for
you being one of the faces um that must
feel really really good thank you yeah
yeah thank you so much also for coming
to GT C food and drink we’re expecting
to see you next year hopefully thanks
for the invitation I hope you like it uh
we love beautiful country beautiful
people thank you thank you all right
guys that’s start with Chef Angel stick
around for more of the master classes
we’re just going to have a fun time now
bye bye
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to the final day of gtco food and drink
if you’re excited to be in this class I
want you to give a big round of
applause come
on okay so today you’re here to witness
one of the finest chefs in the world he
has been dubbed France’s finest Chef he
has won numerous Awards over his career
right he has accumulated four Michelin
stars consecutively do you know what it
takes to get one Michelin star okay I
want you to give him a big Round of
Applause Just For That
you may recognize him from your TV sets
because he was a judge at Master Class
Master Chef
Australia he has opened numerous
restaurants starting with his restaurant
in London Mason noi from there he opened
restaurants in London he opened
restaurants in France and also South
Africa we’re hoping that after this
master class he opens a restaurant in
Lagos today we’re we going to be
learning about classic French cuisine
with a Twist without further Ado let’s
get cooking please give a warm leoan
welcome to Jean nolli here we
are how are
you hello Chef
bour how are you nice to see you
Chef nice
okay how are you darling how are
you so how are you you okay what a warm
Chef we love him
already so good
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afternoon I am Sean kristo I’m a chef I
love it I’ve been cooking for a very
long time and I hope I’m going to be
cooking as full as much as
possible you know many years to come
anyway I was hoping to bring you a
little bit of a French touch so I was
deciding of making
like of cooking steaks to make a ro for
cream sauce with some
mushrooms how to make a
g I was hoping to demonstrate how to
cook some green vegetable quick and I
mean no salt no saturated fat and to
keep all the the the minerals the all
the vitamins The Greenery the freshness
and so on and then I was hoping to do
something with a a caramel
display uh using some local
mangoes some raspberries some berries a
bit of
rum and there we
are Hi how are you I’m good Chef I’m
good
excited so everybody I’m it with my
friend so please so who here knows how
to cook French
food does anybody here know anything
about French food right so first things
grat very simple from the doin doin area
which is a middle well I should sou part
of France what we doing actually do do
is actually between Le GR and this area
where they created this recipe which has
been doing for of years okay and
basically speaking it’s using potatoes
the local potatoes of course sliced
without the skin
okay garlic con cheese or actually um
even so
AAL um buur
cheese a little bit of cream some thme
bit of
seasoning you know about minut chop done
that’s 100 years ago we don’t do that
anymore well we can but I don’t so the
idea is to use the same idea and
respecting the basic and all those
fantastic classic because obviously
those people at that time years ago
during the time of Chef
esier is to actually to understand the
cleverness how you can actually re reiz
something which is quite logically
speaking simple but it’s a recipe which
anybody and especially around the world
can understand and reproduce exactly the
same the same techniques so what we
having here so I need to wash my hands
first okay hygiene first always is this
H yeah
right
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so so we are here in Legos
just fix up the microphone so we make
sure we can hear you am I talking too
much or know right so we have
potatoes which are somewhere over there
it’s a big St by the way yes it is I
need some uh some um ah here we are so
one two three and the thing is it
doesn’t matter what over about cooking
you know what is okay it is a global it
is an international language yes as
simple that nothing else so when I first
arrived in a beautiful England 41 year
ago wow with one
bag couldn’t speak English I was
delighted why because I knew I’m
passionate I love cooking and I knew I
was going to a country which is very
similar to France so I’ve actually start
learning a lot more about my my my
currency my my my vocation on as to
speak English so here we are I will use
Annabel I will use the type of a gentle
slow growing potatoes okay I’m talking
back in England of course or Bel in
France anyway I don’t want to play so
there is always somewhere something
which is relative the first things you
need to to work out is the thickness of
the skin
okay trust me
why because this will indicate any
vegetable similar to the foots where you
stand more or less I mean who the hell
knows what is going on there nobody’s I
don’t even know the name of that
potatoes it doesn’t matter what matter
is am I going to have something which I
have to work hard to introduce salt
which I don’t want to do black pepper
obviously time believes rosemary garlic
and so on you know no so what I want is
to add my spices my seasoning only if
you want to step up
right
so the skin so make sure you taste your
potato SK so there’s no it’s not Bland
it’s there’s a bit of sweetness which is
great you know so now I’m testing I can
Ser obviously the starch and I can
understand where I stand in order what
is my next position right so then we
slice them very slice very very
finely and you can notice straight away
this is a great little
potatoes again the liquid a smell it
test is lovely and the more I get from
this liquid this liquid is the starch
and the starch is going to help me to
thien my gandin so instead of doing what
was happening 100 years ago using cream
cheese and so on which is great well
it’s not great anymore because we know
I’m going to use that liquid to eat it
up to th to try to get this to thicken
and to replace it instead of too much
cream simple of that so what you do you
SCE your slice your potatoes sorry for
that you slice your potatoes and when
you add a little bit of salt not too
much okay A little bit of sugar maybe a
bit of um um nutmeg curry powder if you
want to maybe some smoked paprika
whatever some herbs obviously we’ve got
some thyme we got some Rosemary some B
leaves and some Sage you will see that
the potatoes
are giving this lovely liquid and this
is very
important so it’s two ways of cooking
okay you cook like quick because you
haven’t got time that’s fine so make
sure you use some good ingredients
and make sure you know what you’re doing
or you take your time it’s like baking
you measure and you see things Rising so
what I got now is I get some liquid look
at this and this naturally will come up
so the potatoes are sweating and we’re
going to keep this liquid and remember
every time we do
so every time we do
so I won’t have to add too much
saturated fat from the cream so I get
the same thickness the same delivery of
flavors now because we are here in
Nigeria in Lagos so I decided which I
did before anyway with yams or we’re
going to put some
Plante why not yeah
okay so again sliced so what I was
trying to explain do not wash your
sliced of potatoes just keep the whole
lot keep the skin make sure you wash
your potatoes you know whatever just
remove it and that’s it so when you
think
half of it on on cordial here we
are mix mix
mix so when you think it’s not difficult
it’s simple but what I can understand
now and acknowledge is that there is
Flavor from the starch with the spice
with the smell with the herbs is you
know it’s taking time and what we doing
now we try to adjust because nature is
not perfect of course I mean perfect
nature is perfect but nature is like
human beings we have a different
character different you know
appreciation every day of course so you
can see those pottes will probably give
a bit too much liquid than usual so that
mean I have to put less cream and so on
so always adjust so I’ve got two type of
liquid I’ve some milk full fat milk why
not and some double cream okay and we
need to be extremely careful so you can
see just enough
and you can see clearly look at this
this is combining
superbly at that remember as soon as you
warm up your starch it will thicken and
then you break it down with a bit of
milk so more likely
speaking and especially if you are doing
a big portion you do 50 so what’s next
Che it’s like I’m going
out what’s next
Chef first you tell me what time is what
time is it please my darling um I think
we have
um I I don’t have my time
on would you marry
me you know what I’ve never I just
realized I’ve never worked with a glove
in my life say a stop for everything I’m
very sorry for the
mess no I look completely silly
now right
next the
dexterity your
skin the touch so important now I’ve got
that plastic
Globe now I’ve got a problem so you got
your asparagus when I came here that
aspu was crying for help that’s been in
water for about 3 hours ice
water came back to life look at that wow
so what I’m going to do
now I’m going to use we have more
minutes 20 minutes 20 minutes that’s
long time the 20 minutes where’s my
little knife please thank you thank you
for that so a small little
tip if you put a caramel on please yeah
thank
you you take the end of your
asparagus look at that I like things we
are pretty I love forms I love colors I
love shapes I get bored even not to
asparagus look at that what does it take
me so obviously I will keep this I will
have a container
I will dry them up put them in a soup or
whatever in a salad never lose anything
I just need to Quick quickly goe so then
nice and flat have you go a nice sharp n
please a knce sharp n please a nice
sharp
n can’t believe I’m using a
glove then you can use a
pillow and then you remove the fix skin
not too much just
enough there we are look at that you got
that beautiful
L done thank you my darling thanks so
now
next when you get bored you do more
things like this one then you get a
carrot or
turnips hey C come this way M what is
his name what is your
name carrot and what we want to do sorry
what is your name come over my
darling that’s for you a little
flower what is your
name don’t be embarrassed
please I’m sorry it’s not a sweet it’s
just a carrot but it’s a flower these
two ladies over there why don’t you give
this to ladies over there yeah you two
there now how do we do that
carrot flexible
knife and this is something I used to
make many many years ago I used to have
a soup soup
dour and I remember I took over a job as
an
HF early
80s and the the the owner said you have
to keep the
soup theour of the hotel so every night
I give the same silly soup I said said I
will but you know what I’ll have to
change it so now you can’t change it you
can add but you can’t change the recipe
so I kept the same soup and I start
making little flowers like that oh very
slowly please very slowly can you keep
an eye on the grat please
def def can we keep an eye on the grat
please the
grat I can smell the grat screaming
saying get me out get me out I’m ready
so you see you make your little
incisions
nice and easy so I’m sorry I completely
ignore you
everybody I forgot we have an
audence and you keep turning and
basically is all in your
form that’s it you need to resist and be
very soft so anything adjusting is this
little form and a bit of your index and
that’s what you do and then you do it
again and again and again and
again can we put the steak pan on the
heat I’m going to make the sauce now and
do the caramel thank
you yeah I do that right that’s right
leave it leave it on thank you
def yeah that’s fine have you got some
water cold water please yeah thank you
again so you need to be patient or
imagine if you have turnips beetroot
carrot potatoes you can do anything
anything colorful I think is a veg and
last minute using the same soup I was
going to say something else and
then and
then inside the soup beautiful just
enough to soften in a soup
next the grattin is smelling lovely now
the
sauce would you like to see how to make
the the steak sauce with the
mushroom so we have a selection of
mushrooms
now you notice all the residue can I ask
you to put your finger there please I
take it off you got gloves allow you to
put your finger we don’t do that but who
cares just do that just for you to have
DNE please Chef
DNE do you cook by the way sorry do you
cook do I cook yeah um a little bit just
put your finger and just smell it test
it what do you
think huh no so no but no nothing just
steak so what we do is we get the fat
draining we remove the saturated fat
away we keep the residue and we make the
sauce so this is not hot enough we’re
going to push it I’m going to cover it
to make sure we accelerate we got some
shallot we got some full and we go
selection of mushrooms so you can have
anything you spend a l money you can
have seps shant rolls which I think is
pathetically too expensive most of the
time unless if you use them as a garnish
or you can have
Oysters of course PTO Bello the chunky
of the mushrooms shaki nice and soft
texures so there is a variety of
mushrooms that you can use and will
complement your desire so basically just
cut them differently that’s it just to
give a bit of noble beautiful so the pan
has to be hot we remove excess of fat
you can see the fat is coming off I’m
over over exaggerating of course but you
can see that f is logically speaking
saturated fat okay this is not going to
make my sauce more tasty at all but
that’s going to make me taking more on
calories then when you come to that you
can smell this is now about to
caramelize
oh CH sake sorry for that can I have
another glove please another glove so
have you got a question in mine sorry
for
that then you put your Mushroom in
remember
80% mushrooms contain 80% of humidity
can you please put in it thank
you so basically say just need to be
brush thank you very much for that and
this is the perfect very
quick thank you so we’re going to sweat
the mushroom it’s going to take one
minute the liquid is going to come out
it’s going to mix with the residual of
the steak condense like a sa it’s like
having basically what we keep in mind is
to keep a little bit of double cream not
as much as we used to do in the 70s and
the
80s a bit of rock for something quite
strong stickon with be
lovely now you can see clearly thank you
for that that will be enough I’m going
to do the caramel in a minute here you
keep an eye on the
Graton then we put a little bit of a
splash look at that look how sweetties
they are look at lovely just a little
bit I mean of course I I should be
showing off W it’s just the flavors we
don’t want too much Flames because it’s
going to be a bit acidic so the alcohol
content has to be dissolved and we up
with something completely dry nice and
soft and importantly the mushroom are
crunchy say textures anybody can
overcook the mushroom for the second you
want that bite with the steak and so on
and then I’m going to move this in a
small pan why not
so add some
cloves thank you very
much and then there
goes that can be on thank you and then
sauce cream Just a Touch not too much
very important when I said cream sauce
is really really re nothing at all on
the side look at that fabulous it’s
amazing bit of the cheese oh you cook
with the cheese and then you make the
cheese it’s two ways no not too much at
first so remember with the RO look at
that
smell
o wow you can smell clearly what we
doing now is trying to infuse the cheese
we don’t want to boil it too much and
then we get the steak back and luckily
speaking we got a little bit of liquid
out of that we the stti back Bing Bang
Boom done
Le on I’m going to let you play this D
wow now
caramel I let you play that you put a
bit of herbs I’ll let you do that yeah
now do we have some
questions that
grat like I said it’s the first time I
do it
with with Plante wow oh I love now next
would you like me to do a bit of a
decoration with caramel yes we no
otherwise I’m going yes yes we B all so
next caramel sugar water same portions
don’t mix it cook it in a pan Which has
been sterilized so basically speaking
any
pan water bring to the
boil put the water in the bin way in a
sink the pan is totally clean then you
put the same amount of sugar
water slowly don’t mix it because the
more you mix and the more you bring
impurities and you might and I said you
might most
probably most probably crystallize your
caramel so now it’s back
liquid what I need is
little I know you want me to go
if my wife if my wife was
there there’s flies there if my wife was
I should be kicking my bik side well
nobody’s going to test her yeah do we
have Chef D we got some ice please ice
cubes here thank you look at that
cream I know you want me to go no no
Chef you have to kick me out of the
stage by the way you know how long I’ve
been waiting to be on the stage how long
but then again we have a very very
special man after me Tom Parker ball and
please L and gentlemen don’t leave cuz
I’m going to be watching there this chop
is the most unbelievable I’ve been
watching him on Master
Chef he’s very
passionate and he’s a true food lover a
g thank you my darling so now are you
ready I’m going to be two minute okay
now we need to ask questions I need one
minute on my own one quick questions two
books one upon Master
Chef so first question how old I am no
no wrong question no
no okay um
where what year did Chef open his first
restaurant in London
what was that what year did you open
your restaurant in London I forgot
actually I know it I tell me which what
was that tell
me no
96 well
you
that’s
okay so oh I need some spoons please
spoons thank you
soup spoons okay how many Michelin stars
does Chef have Vana scoop Vana cream
yeah thank you I’ll let you do that on
your own so who answer that ah how many
Miss I close my eyes that person over
there yes come over come
over oh my
God I only have two
books so Chef has to pick
it’s a long stage here you know that
it’s fabulous hey I’m going to say
gtco when they do
something they don’t mess about what a f
EV oh my god I’ve been around the planet
I swear oh my darling how are
you me so you got a book can you give
the book please this lady look at the
stage look at everything look how many
people involved it’s just
fantastic now I got
a you’re very
welcome we got to I’m going to sign it
for you later so the caramel has
been I know it’s quite warm it’s very
humid doing caramel today is really
crazy but who cares never say no always
go for it so the caramel is now getting
harder I’m going to sit it I’m going to
try to tight everything
up I can’t work with a glove by the way
I’ve never actually can I have a plate
please so I need to remove it very nice
and
easy
wow okay one so we need to be very very
delicate now I’m going to ask you to put
some ice cream into
that next
so now
Ricky can you come over please Ricky
Chef Ricky again the caramel is getting
out so I’m going back next to the stove
to make sure again a bit of warmth to
allow the caramel to be soft enough to
be quick because it’s very humid and the
caramel is not going to last long now
the caramel is getting hard on my spoon
and I’m using it to try to tight my my
little spares okay now I’m going to ask
you my dar to hold that like this don’t
move thank you now ice cream ice
cream should we do another question Chef
thank you for the apron all next
question how
long G this is
bloody I’m going to let you do that I’m
going to ask a
question how long GT Co Festival has
been going
successfully how long how many years
so come over
seven
no no I don’t know is it
seven no it’s six yeah six years my come
over
here yeah oh oh
so for the apron or the
book
so I know I’m going to be quick what is
your
name cilia cilia
congratulations so we have oh would you
like the apron from Master Chef
Australia no no no no no you have a kiss
and a book where’s the book where’s
where’s the book
ah I reserve this one for
later okay now this one it has to be
sorry hold that my okay that one is
enough one is enough now now we
done now we’re going to
put you can sweat your fots very quickly
with a bit of rum
cers nice and gentle or you can just
sweat them on the side and to get that
natural little colors and mod it for you
guys for the winner so if I can have
some mint please a little bit of mint
thank you a little bit of mint beautiful
now final questions and I’m out of the
stage and I am very sorry to
Tom Parker balls to be L and I’m sure he
will forgive me but please don’t go stay
now
finally I’m just waiting for those some
mint
that’s it so we have the steak or for
cheese beautiful with some herbs
Al Al thank you put theb to yourself
thank you
m look at that those beautiful
vegetables
syphony into that we got a steak we got
a sauce and we got this lovely little
syphony well done luckily a s sugar and
we done I’m out one more questions I
know you want me to go out you know what
you need to do is to disconnect me what
you need to do is this never
Chef you take things
there
okay right now I’m going to ask you to
put this yourself take your time where
is it oh there
okay delicately my life depend of you so
you need take it off put on the top so
just put your dexterity just grab it on
the that’s way the tip of your fingers
and you place it over there are
you is
it
ah
yes thank you are you pleased
yeah that’s it and voila wonderful Chef
stone final
question lady and
gentlemen is the
boss Chef stone who’s been running the
kitchen years on Years thank you mate
and your team everyone it’s been a Del
working here final question for this now
you ask a question
okay how many
seasons was Chef on Master Class
Australia thank you how many seasons
thank
you how many season were how many
seasons were you on Master Chef
Australia hello this lady has been the
first one no it’s not fight darling it’s
not it’s
not this lady on the
there what was
that no more than that a lot more than
that over there seven no oh seven seven
seven no no well it’s blood easy now
no no six six huh yes yes come here we
have a
winner well
done that’s it for you
I love you you so much
Chef thank you to Cheers thank
you thank you
everyone thank you by way
yeah e
hi
so what’s my
all I know he’s not going on the moon
five four three oh that voice too lovely
voice by the way guys we’re here with
Chef Jean Kristoff and he is oh G ofite
honestly you have absolutely amazing
Vibes I have to say you should probably
steal my job and then maybe I don’t know
you teach me a thing or two about
cooking how is it how would you rate the
master class everybody loves you I
mean such a man of the
people no it’s about cooking there’s no
F there’s no celebrities I know you look
like but you’re passing on a message
yeah and it’s using ingredients local
lovely ingredients and that’s it giving
a bit of techniques J and that say why
because eating cooking is a necessity it
is we eat every day and it’s better to
eat perfect perfect honestly I’m not
even going to lie I’m very spoiled when
it comes to the taste of food because
you just as you said it has to have that
element you have to feel joyous when
eating now French cuisine is when you
think of French cuisine you think deam
is like I just you know it’s perfect and
in terms of like how good French cuisine
is um you’ve been in Nigeria how many
times have you been to Nigeria it’s my
first time how are you how how is it
back you again do you love it oh yeah
[Music]
after so you’re coming back you’re
coming back what every year no if I’m
invited by of course we’ll invite you
what do you mean Bank um who I have to
say I’ve got to say that because I do a
lot ofers and this is seriously
fantastic super amazing well organized I
mean look at that you got the best of
the equipment the stage is enormous you
got some lovely a team of lovely people
back and forth look at that the setup is
superb the lineup of chefs is fantastic
and when you go oh my God and that’s
what that’s what I do you know I’ve been
I’ve been doing that for so long so I
know I mean for Michelin stars no joke
no it’s no the Miss star no it’s a big
deal people have I know people who don’t
have Mich stars and they they as good
you know I mean respect to Mich but what
I’m saying is you see all the food
stores over there old the stores yeah
outside it’s 40° and they cook and
they’re still cooking yeah they’re not
complaining and they are with passion at
least I’m having a good time they’re
there they do it all the time a passion
this is this is fantastic it’s fantastic
guys you’ve heard that from chefan
Kristoff and I mean what else can I say
he has said it all thank you thank you
so much we’re moving on to the next
master class thank you so much
Chef
than if I yeah was beautiful
[Music]
do
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hell
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every know
happy
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oh Happ you
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know
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I know easy to understand me you know I
love you but
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[Applause]
like
my I
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me
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oh
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Young
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now gang hang on a second okay hang on a
second okay about to leave me if you
leave I go crazy if you leave I go crazy
if you
leave and also to all of our vendors as
well please do not leave the vicinity
with the p tals that were given to you
if you’re leaving you’re sold out do not
leave with the POs please we beg of you
keep it okay return it back to all of
the officials you can find them they’re
scattered around look for everyone
that’s wearing a tag a crew member tag
or also go to the information center
there and hand it back to the officials
it’s very important the POS is not for
you please return it all right don’t
leave without it don’t leave with it
okay and don’t forget you can open a GT
account free of charge outside the hall
a GT account free of charge you can see
the gtco staff outside opening free
accounts for everyone and while you’re
outside make sure you visit the street
food vendors there’s so much going on
there and it’s for you to eat drink and
enjoy yeah speaking of the people
outside we got taller Guinea foul taller
Guinea foul listen yeah there’s enough
chicken has enough reputation turkey has
enough reputation let’s give our
attention to guinea p as well so go to
Talla Guinea p and see what they’re
about all right they have the full and
half full is for 9,000 NAA half is for
4,500 and the next 20 people that go
there to buy they get a free drink tell
said I should tell you people so go
there they at shop number four buy the
right at the Village Market go outside
Shop number four you’re looking for Shop
number four the next 20 people that go
there now free drink if you like seeing
is believing go and see for yourself
exactly you go there and check it out
now while you’re in the hall if you make
your way towards the children’s play
area you pass a stand known as Rony
spice stop at that that stand and buy
all the spice that you can get they have
lemon pepper spice Jala spice stewed
spice different spices that you can use
to marinate and basically spice up your
dishes at home Ronny spice make sure you
don’t leave here without buying some
spice from Ronnie spice I tried their
meat rub and it’s the bum all right it’s
the bum okay and speaking of meat rug we
have a master class that’s about to
start in about uh if my time if my
calculation is correct in 5 minutes it’s
the master class uh it’s the topic is
the art of Whole Hog Barbecue okay from
6:20 p.m. to 7:20 p.m. 1 hour session
with uh Ryan Mitchell so make your way
down to the master class venue and it’s
going to be one like never before it
starts in 5 minutes the master class
topic is the art of Whole Hog Barbecue
learn how to marinate the meat right the
tenderizers that you need the right
temperature to barbecue it to give it
that
juice
check counting down to 6:30 because by
6:30 e belly and soul are are going to
be selling their chicken dumplings for
as low as 5,000 naira right now the
price is $ 8,000 but once it’s 630 E7
belly and soul will be selling their
dumplings for 5,000 naira and they’ll be
doing that for 45 minutes so from 6:30
to 7:15 you can buy their chicken
dumplings at 5,000 naira instead of
8,000 so go to E7 belly and soul in the
meantime if you’ve lost your ATM cards
please make your way down to the radio
booth and pick up them I do have some
here with me and I’ve been saying this
if I can translate this to money I will
be balling man I don’t want to be a
mechanic I want to be a baller so make
your way down here and go find your ATM
card and for those who wants to open
your bank account and also get an ATM
card uh you can get you can replace your
ATM card get an instant replacement of
GT Bank ATM cards just kindly find your
way to the experience Center for
replacement and just go there go
experience technology like never before
here at GT Co I should do that I I think
my GT card is expired I should do that
is that is that a metric so you don’t
buy you know I’m telling you I should do
that in the mean time remember to keep
all your valuables safe and uh enjoy
[Music]
yourself you know but if you don’t know
you know
[Music]
now now
[Music]
know now you know now know now know know
[Music]
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up
[Music]
yes yes I’m going to I’m going to take
the I
[Music]
you
know you don’t know
[Music]
how much
[Music]
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is H
[Music]
sty where you
[Music]
yeah I’ll keep I’ll keep one up
here yesing
yeah bring it out and I’ll do it
individual
uh we’ll do
this I’m ready
yeah yes you can bre it up
and when you I’m going need the gloves
when you get done
okay
okay um when you get when you
take when
you you mhm
made it
happen yep
y car the
car let’s go straight
yeah e
[Music]
in front the
bag and you can you can put the inside
the
B e
spe
I
ladies and
gentlemen ladies and
gentlemen M check M check
mike
check the Pete master class is starting
shortly
no
good evening everyone
good evening GT Co food and drink
2024
hi if you are interested in the pit
master class it is happening here the
pit master master class is happening
here so if you’re interested you’d have
to move forward so that you can learn
and hear everything that will be
happening here we give you about 60
seconds so you can move forward we have
a pit master master class Happening Here
on stage but you have have to move
forward if you’re interested in learning
the art of barbecuing we have a
superstar Pit Master here if you like to
learn the art of barbecuing please let
assemble here where it would happen but
you can’t come too close to the stage GT
Co food and drink
2024 we have a pit master master class
happening here if you are interested
please let assemble right here before
the
stage um and we will start in about 45
seconds thank you and thank you for
joining us
everybody we have a pit master master
class Happening Here ladies and
gentlemen if you are interested in
learning the art of barbecuing this is a
good time to make your way close to the
stage so you can have a good spot where
you can learn and where you can taste so
if you’re interested in tasting for free
I’m telling you you want to come forward
right now we will start in about 30
seconds so you still have enough time to
make your way to the front and secure a
good spot this evening ladies and
gentlemen thank you for joining us as
the final day of the GT Co food and
drink
2024 I’m feeling all sorts of emotions
it’s mixed feelings I’m excited but I’m
sad I wanted to go on for 10 more days
so we can continue to buy and experience
authentic flavors ladies and gentlemen
this is a final boarding call for anyone
who is interested in learning the art of
barbecuing please make your way to the
front you have about 20 more seconds but
please do not exceed The Astor
you can just stay by the astrop but
don’t exceed that line just so that we
have enough space and there’s no
interference with everything happening
on stage we have about 15 more seconds
ladies and gentlemen if you are
interested in learning about the art of
barbecuing you definitely want to make
your way to the stage area right now but
please get a good spot and don’t exceed
the astrov area thank you for joining us
at the food and drink brought to You by
gtco you have made the past couple of
days very well worth it we thank you for
coming we thank you for engaging all our
stores and vendors and in about 10
seconds we’ll officially go live and
start the pit master master class so
just in case you’re wondering what is a
Pit Master we’ll be grilling and we have
the art of barbecuing for everyone to
learn and I’m sure you’d also be tasting
so if you are interested this is a final
final Bing call because we’ll take off
very shortly make your way to the front
you have about 10 seconds to go and
would officially commence this master
class again we welcome you to day three
of GT Co food and drink 2024
all right good evening
everyone it’s only the people who answer
me and smile at me that would taste
whatever we’re grilling on stage so if
you like yourself you better smile at me
good evening
everyone now I see more smiles and that
makes me happy good evening and welcome
to the final day of the gtco food and
drinks 2024 we’re super excited that
you’re here and we have a master class
happening right here it’s a Pit Master
Class pit master master class feels like
a tongue twister pit master master class
and we’ll be teaching you the art of
barbecuing now I have a special guest
who’s come all the way all the way from
North Carolina in USA we flew him all
the way just to teach us today and I
promise you it’ll be well worth your
time now he’s a legendary Pit Master
he’s a Pit Master per Exelon he’s an
extraordinary excellent innovative fit
Master he grew up with his father you
know learning the art of barbecuing and
he initially was not going to chat this
course he decided to do something else
but some way somehow you know Faith
brought him back to his barbecue roots
and then he’s been able to do
extraordinary and carry on the family
Legend family um Legacy beg your pardon
ladies and gentlemen are you ready to
receive our Superstar Pit
Master no that energy is not giving we
have to give him a Nigeria and welcome
ladies and gentlemen are you ready to
receive our Superstar Pit
[Music]
Master now let us give a legendary
welcome a Nigerian welcome to the one
and the only the exceptional the
phenomenal the pitm per excellent the
pitm extraordinaire the one and the only
all the way from North Carolina in
USA Ryan MIT
wow keep the Applause coming sustain it
sustain it sustain it in Nigeria we’re
extra so we’re going to give you a very
Nigerian welcome give him a round of
applause ladies and gentlemen we brought
him all the way thank you now we thought
hold on Ryan we thought you know G Cole
thought who who is the best person to
facilitate this master class I mean cre
master master class and then we thought
none other than you so we brought you
all the way and we hope you’ve be having
a good time in Nigeria having an amazing
time by far the best introduction I’ve
ever had thank you is this your first
time in Nigeria first time in Nigeria
give him a Nigerian welcome come on
ladies and gentlemen have you tried any
of our quis I’ve had the my share of
jolif rice J fries what you have to say
about our jellof fries cuz there’s a
current war going on what you have to
say about it it was amazing it was it
was amazing great the best I’ve had best
best you’ve had best I’ve had okay did
you guys hear I think that war is
already set and we have the winner
Nigerian jop if you love Nigerian jalop
Make some
noise that’s it that’s it all right so
he will be teaching us and facilitating
this master class on the art of
barbecuing he’s an exceptional Pit
Master in fact if you check his Bloods
you’ll see barbecue running through it
and so today we would hand over to him
he’ll tell us what we’re up to what we
have here and what he’ll be teaching us
over to you Ryan absolutely well first
of all listen we’ve cooked barbecue all
over the US
this time two years ago we were in
Brazil Australia um this is a this is a
full circle moment for me and my family
um everything we love about hospitality
and barbecue is inspired by our
ancestors from the motherland so to be
here is just absolutely amazing right
we’re also happy to have you here
welcome to Nigeria once again 150 years
um in barbecue my family is has been bar
150 years uh Whole Hog Barbecue is I
claim to fame uh so I’ll be doing some
chop North Carolina vinegar based Whole
Hog Barbecue here for you today um I
hope you enjoy it um some of the recipes
are very specific um in in the origin of
barbecue and also the consumption of
barbecue because honestly pork was not
native to our ancestors when we got to
America so there’s some very specific
ingredi ingi with our apple cider
vinegar that we that we use in our
ingredients so I encourage questions
please the hard work is is already been
done we’ve been cooking since
11:00 so the food is done we’re going to
chop we’re going to season there may be
uh some gifts for the best questions so
I encourage you to do that and uh and we
can jump right into it all right thank
you so you’ve heard it from Ryan we’ll
take questions at different points in
time if you have any question questions
relating to barbecuing please signify by
raising your hand and definitely a
Hostess will hand over the microphone to
you all right so let’s get started let’s
get started all
right my amazing helper Alexander is
going to bring out the first piece uh of
half of the whole hog and we’re going to
start the deboning process um again this
hog has been cooking for 7 and 1 half
hours um so she’s pretty done uh whole
hog Barbie has a very distinct flavor
profile each area of the animal tastes
differently uh so we’re going to make
sure you guys experience that
today yes sir grab it right from the
bottom
yep yes
sir right here
all right take the
gloves all
right all right just in case you’re just
walking towards this area and you’re
wondering what’s happening here it’s a
pitm master class and we have an
experienced Superstar pitm here who will
be teaching us the art of barbecuing and
we will be asking questions at any point
I mean he’s coming from a wealth of
knowledge and experience and not in the
way that we usually would say it in this
part of the world his family won 50
years in barbecueing he’s managed to
keep that tradition alive and so we’ll
be speaking with him today he’ll be
teaching us the art of barbecuing so
Ryan is here feel free to listen and ask
your questions all right so this first
half is going to be the the shoulder
half all right each half of the barbecue
each half of the hog has a very distinct
profile okay flavor profile so um the
shoulders have a different taste than
the POR than the pork belly pork belly
has a different taste than the hams and
we’re going to chop them up and season
them uh and give you guys a great a
Great Taste if we have enough left over
okay the deboning process is is where it
all starts once it comes off the grill
okay so that just simply means we’re
going to take the bones out of the
animal and the unedible parts of the
animal um you know Whole Hog Barbecue is
um is a waste not want not mentality
that we had on the farms growing up the
the hog is one of the few animals that
you can eat uh from head to tail from
the Ruda to the Tuda is that and that’s
what the uh ancestors called it back
home all right so we’re going to start
deep
boning you got your knife there
after about 8 to seven hours these bones
pull out really easily so that’s kind of
a tip to where you know it’s kind of
completely done all
right so let me let me start by asking
you this what temperature was this um
cooked with uh this temperature this
animal is uh this animal was a 100 uh
I’m sorry 75 lbs uh we smoked it at
about 275 300° for over eight and a
right around seven hours so that’s
usually The Sweet Spot for an animal of
this size
um this hog was a very this Pig was a
very muscular animal uh you can tell
it’s been fed natural you know and it it
came in a natural state and was raised
humanely so it was a little bit um just
a little bit uh took a little bit more
rendering which we used our apple cider
vinegar on the smoker to render in some
of the flavors and to tenderize the meat
as well
we also want this class to be as
interactive as possible so if you have
any questions please feel free to
signify by raising your hand along the
way and then a Hostess will hand over
the microphone to
you all right process again um we use a
offset smoker for this particular uh
cook all right in the US we use what we
call Pig cookers Barrel smokers by which
we take the charcoals and we make a
square inside of the charcoals and we
use a process called banking banking the
whole hog
um is a grilling process by which you
put the entire animal over a hot bed of
coals and you only put the coals under
the larger pieces of the animal okay
while you leave the middle uh open and
bare okay this is a very specific
technique that was unique to the
Carolinas uh because we started cooking
hogs in the ground while uh you know
during colonization while we were on the
plantations okay so cooking hogs in the
ground uh was a way by which we lived it
was a way by which we fed our families
uh during you know times of peril we
learned how to cook food in the ground
to be stay away from enemies and all
sorts of things okay but in theground
pit cooking is the origin um for most of
all of Carolina Barbecue okay
this time the offset smoker uh we used
two be two two bags of uh of charcoal
and we used about seven pieces of uh of
this oak wood
okay and we kept loading it and
reloading it and reloading
it are you guys following our Master
Class great
when you deep on it don’t be afraid of
the fat where it’s fat there’s flavor
and it all mix in beautifully at the
end that’s interesting because we run
away from
fact fat Rend
here this was a beautiful animal by the
way shout out to the farmer
what farm did you get it
from uh it was it was sourced by Chef
Stone Chef stone thank you shout out to
Chef stone
absolutely
right all right I’ll get the next piece
we can start
chopping what we doing
next next I’ll get the upper half of the
hall okay
okay oh
yeah this is a huge
animal wellfed welled
all right now the shoulders in the US we
use uh if you’re not going to cook the
whole hog and you want to master
barbecue uh the pork shoulder is also a
goto but if you want to do it the
original way the whole hog is where it
is right
pretty
work
right now that we’ve got the animal
almost completely debone
start our chopping
process
right after we’re done with the boning
what are we doing next after we done
deboning we’re going to start our
chopping process and then we’re going to
move over to the seasoning okay uh and
then we’re going to give out some
samples okay okay so when we’re done
with the deboning we go on with
seasoning and we’ll give out some
samples and like I said only those who
smile at me get to taste
this you better smile at me process
ready
yeah all
right it’s been 150 years I’m I’m a
little curious how are you able to
maintain the family tradition and
especially with your you know stand
recipes are you allowed to be creative I
mean I know that you’re very creative
are you allowed to add some creativity
but still maintain your local recipe my
my uh my family you know North Carolina
is known for vinegar based barbecue so
uh there we don’t try to deviate much
from that you know my family has been
very uh strict about sticking to the
traditions in in the Carolinas in the US
uh in North Carolina Barbecue is a noun
what that means is it’s a dish okay okay
you’ll learn about all types of
different ways to barbecue we probably
call barbecue 10 different things you
can barbecue beef pork fish anything but
in North Carolina specifically the whole
hog is considered barbecue and it’s
chopped and seasoned and and fed and
served with vinegar um so over the
course of time you know we’ve navigated
a few you know variations uh but nothing
beats you know the traditional ways and
so we try to stick to that and most
people you know appreciate that because
of the history that’s behind it
um very good very
good uhuh some people even brought aala
to barbecue I love it I love
it your bowl will be enough to receive
the
barbecue I see you
you have a question do we have a roving
mic there we
go yeah it’s good you’re doing good
all
right very good very
good help you chop get them in the
smaller piece
pieces we’re going to shred these down
to some smaller
pieces and it’ll be ready to
season all right so we’ll take your
questions but we’ll follow our hostess’s
prompt um we just select someone
pressing steps forward and returns and
we’ll do it in that manner all right so
who’s the first person yeah I think I
saw you first just hold on step forward
just we’ll come to
you step forward I’ll hand over my
microphone to
you where are my my La ladies are you do
you have any questions
okay I’m ready sorry I’m sorry to ask
this because I want to really know what
is the recipe that you use for it that
you can remove the bone and you separate
the flesh so I want to know why more
softer like that
because cow meat doesn’t get easy to
soft like that
please what she’s asking for the recipe
you use to be um to get it this soft to
make sure that it was soft that’s a good
question
um well the way that we ensure that it’s
soft is by smoking it really hot and
fast okay so we have a process uh that
we use on the smoker most people go low
and slow for 12 14 15 hours but we have
a a smoking process that we develop it’s
called hot and fast I’ll say my dad
developed okay that means we get the
temperatures on the charcoal up really
really high okay up to about 4 or 500
Degrees and we put the animal on at this
hottest temperature okay what that does
is it allows the the muscles and the fat
to render very quickly and animal breaks
down very quickly and then it settles
down into a
275° temperature okay so that ensures
that by the end of the cooking process
that you are able to have
a a a a softer more uh delic meat thank
you does that answer your question where
is
she it was not you that asked the
question why are you
angry come and ask your own
question all right we’ll come to um
please just help with the selection
process so the next person will step
forward are you okay okay great so so
please help so and
then good evening everyone my question
goes like this yes sir have it let’s
have it how many minutes can I marinate
my barbecue chicken before start
grilling and what the sweetest um flavor
to put put to
it how many
minutes the best minute to marinate my
marinate your barbecue chicken chicken
before start grilling before you grill
it overnight uh for poultry you say your
chicken and full barbecue chicken yes um
usually 24 hours is the best
okay 24 hours overnight refrigerator 24
hours overnight the sweet spice to put
to it the sweetest spice is going to be
I would say uh smoked papara that we
also use on papa papa
yes so the young lady that asked the
very first question can you come here
for a
second thank you for being brave enough
to ask the first question ladies and
gentlemen please celebrate Ryan Mel he’s
handing over his book actually written
by his father all right thank you very
much thank you Ryan we appreciate that
thank you we got surprise now more hands
will go by I’m seeing all of you and
there’s free barbecue that will be
shared so the more you ask and the more
you smile at me you get barbecue all
right the question oh no have you
answered where’s the other
guy good evening please I wanted to ask
him what kind of animal this is you know
different different animal can require
different type of temperature to grow so
I want to ask him what kind of animal
this
is yes what animal what animal this is
because she’s talking about how
different animals require different
temperature
yes this is a pig this a pig a pig hog
okay H hog is very is a very specific
form of barbecue in the US okay that’s a
great question I mean every animal is
going to take a different type of heat
okay so if you’re going to smoke brisket
or beef uh it’s it’s a different type of
heat process the whole the whole hog
which is pork is another type of process
so we cook the entire animal okay and
everything in the hog is is edible and
that’s that’s a key point that was a key
point to our survival uh in in my
homeland okay we we barbecued the hog
from head to tail and everything inside
was used for food okay we didn’t always
get the very best parts uh throughout
the ver throughout the beginning of of
our colonization but over the course of
time we you know learned how
to get the pork chops we learned how to
get the bacon the pork belly and we
learn how to farm and we when we grew
our own food that way that’s a great
question um even then Chief so my
question is this I’ve been smoking for a
while too myself
but okay okay can you hear me now all
right thank you so my question is this
what difference in taste does the wood
have cuz people tend to use apple wood
oak wood correct different type of wood
so I’ve never used the wood before so
I’m asking what difference in taste do
this Woods have oak wood and hickory
wood are your two best types of wood to
use okay oak wood and Hickory those are
the two traditional Woods that we use to
Smoke Barbecue it gives it a much more
smokier flavor a much more natural
flavor especially if you’re cooking an
animal that’s uh that’s been raised you
know uh in an allnatural setting the
wood is going to tone down some of the
wild flavor uh gy flavor of the meat as
well um but also Oak and hickory wood
gives you the best type of smoke okay so
your smoke will be like a grayish white
type of smoke instead of a black smoke
so it’s better than Apple
wood in my personal opinion I would only
use apple wood on poultry okay chicken
uh sometimes beef I don’t actually use
apple wood on the on the hog uh just
because it doesn’t uh it the smoke
residue just just stains it
y thank you very much question man we’ll
come back to the questions he wants to
um we are seasoning okay he’s seasoning
right now and I’m sure we have questions
on seasoning so we’ll focus on the stage
and then we’ll come back into the
audience so he’ll take us through the
art of seasoning and then we’ll come
back into the audience for more
questions art of seasoning here we
go the art of seasoning ladies and
Gentlemen please listen pork is a very
pork has a very unique flavor profile
again pork can take at least six or
seven different types of seasoning okay
so we use salt pepper koser uh smoked
Papa crushed red peppers and a touch of
uh sugar okay and the star of the show
is our apple cider vinegar okay this is
our apple cider
vinegar barbecue sauce now apple cider
vinegar apple cider vinegar has a very
very unique uh position in the barbecue
culture for the Carolinas
um for those of you who don’t know uh
pork was not a native food source for us
uh when we got to the Americas okay so
um we had to learn how to digest it we
had to learn how to eat it we had to
learn how to grow it and survive on it
um and thanks to the Ingenuity of uh of
our ancestors and the amazing black
woman we started putting apple cider
vinegar on our smoked pork it was used
in the beginning it was used as a
digestive method okay so apple cider
vinegar has the probiotics the
enzymes um and all of the uh the
medicinal effects that help you digest
the animal if you’re not used to eating
it the other main the other ingredient
is is um it adds a a flavor uh and and a
rendering to your meat so for the young
lady who asked how long I was cooking uh
the pork for the apple cider vinegar is
also a way to uh use as a tenderizer
okay um once your once your product is
done apple cider vinegar is also a um
preservative okay you can add an extra
two or three days to your to your cooked
meat by using apple cider Viner it’s the
very first form of quote unquote
barbecue sauce uh but it has a very
specific purpose it wasn’t just a
condiment that was used to taste good it
had a purpose
um when you’re cooking outside and you
don’t have refrigeration you know apple
cider vinegar will give you an extra two
and three days of u a pres a
preservation on your food which is
extremely important um you know when we
were learning how to actually cook this
cook this
animal thank you that was a great
question so we’re
ready right we’re ready to season ready
to season we’re going to
go we’re going to go with the
black pepper first coar black
pepper here we’re going to go with the
crush red
peppers
here we’re going to go with just what
we’re going to do with a Just A Pinch of
Sugar just because this animal was
so strong and we’re going to do
salt this is kosher
salt and last but not least we’ll do the
smoke P
Breer once we got our seasonings in
place we’ll do a nice little roll up
and then we’ll come back at the end with
our apple cider vinegar do the honors
miss all
over finish the bottom finish the bottom
yep now this size of pan I’m just doing
this because I I’m eyeballing it but
this size of pan this is probably about
15 15 pounds of chopped pork um so I
know that that’s going to be almost a
quart and a half of uh of vinegar okay
so when you’re filling up your pans you
know how much vinegar to use but the
entire quantity here this animal a 75
pound animal is usually going to render
about
30% uh of of of edible product so we’re
going to end up with probably about you
know somewhere between 30 to 40 lbs of
chopped barbecue here and that is a
bottle of apple cider vinegar so we’re
going to add one more bottle here that
we have right on the
side yes
sir do it yes sir just do it all over
like
that
okay oh right
there right
uh I’m going to need probably just a
little bit more salt I know for
sure yes
sir thank you
sir no more sugar no I’m
good no we’re good on the sugar thank
you now at this point we mix and roll
okay we just start at the
bottom and we bring what’s at the bottom
to the
top very
simple you want to be able to see the
crushed red pepper flakes inside once
you get once you get done
now all right Chef can you give me some
more uh can you chop this down just a
little bit more that’s on the inside of
here that’ be
great more
questions we got some all right all
right we can take more questions now yes
please
so you might have to speak louder so we
can hear
you yes well put the microphone
closer a story attached to him being a
Pit Master or what a Pit Master
means okay a story attached to me being
a Pit
Master that’s a great question I’m G
give you a book before I even answer
that question that’s the question I was
waiting for there you go okay there you
go there you
go the question she asked
was um
basically how do we gonner the name uh
Pitmaster and what is the origin of the
word choice okay um during colonizations
on the plantation the eldest black male
was known to do all of the barbecue okay
um he manned the pits he made the Flames
he tended the fire he raised the animal
and cook the animal okay um there wasn’t
enough respect on The Craft
during those times and so he he was
referred to as uh pit boy okay so the
name pit boy stuck
with every black man in barbecue or one
man in barbecue for for hundreds of
years um and so right around
1990 um my father once we got into
barbecue uh and we started getting some
notoriety around the United States and
the respect level for barbecue was
beginning to was beginning to come about
because you know the Foodies were
getting interested in natural forms of
cooking and so my father decided that he
was no longer going to be referred to as
a culture we should no longer be
referred to as Pit Boys when we
represent the origin of the craft and he
started calling himself a Pit Master
Okay this is
1990 uh from there from 19 199 forward
um the term pitmas has taken a cultural
effect and that’s the origin of the name
change okay the name pit boy was the
beginning Pit Master was to put some
respect on what we offered to the craft
and who was doing the work not only on
the farms but in the restaurants all
across the United States the back of the
house was filled with black pit Masters
who were referred to as pit BS okay um
but that change was uh almost a cultural
revolution we don’t like to take credit
for you know the word itself but the
change and culture uh was something that
we hold dear to our heart uh especially
being from North Carolina great question
thank you all right s let me a little T
we’ll take another question but just
give us a few
seconds and we’ll come to you
me yeah just put some more meat in there
need a little bit more salt
y uh it’s got a little bit of yeah it’s
enough black pepper thank
you good job on the chunks just keep it
coming
m
to everyone who’s received well to the
two people who have received a copy of
the book make sure you read it and share
the knowledge and also share the book
we’ll come to you we we we’ll make this
as interactive as possible we’ll take
more questions very
shortly when she feels that we’ll be
ready to
taste questions do we have so I I have a
question yes ma’am I have a one second I
have a question yes if after seasoning
you realize that one of the
um um spices have overshadowed your um
protein yes how do you regulate it if
you don’t have anymore and I don’t have
anymore yeah usually what I’ll do is
I’ll add um a cup of like warm water it
depends on what it is if it’s too spicy
I’ll add a c warm water um or I add if
it’s if it’s uh let’s just say if it’s
the pepper or the papa I add a little
bit more sugar just aone it down then it
turns it down a bit okay okay all right
great all right so let’s take anything
but more vinegar usually vinegar is the
only thing you can’t take back but if
you don’t have any more meat if you have
enough meat you can you can always fix
it okay all right thank you let’s take
our question
wow that question must be powerful
please come forward we’ll take her and
then we’ll take
you so no no just here please pass you
have to step forward no her we’ll take
half first and we’ll take you just hold
on yeah that’s the
microphone okay do you want to speak um
a little louder yes
right right
the first step Ryan is to attend the GT
copit master master class which you
already here and then the second step
I’ll allow Ryan take it there you go
first step we got that covered right all
right second step is um you H have to
find you an establishment that is
cooking uh with wood and charcoal okay
um you say you want to enter the
industry and learn how to be a Pit
Master Okay um you know they say 10,000
hours and anything kind of makes you an
expert but it’s the it’s the dedication
you know to the hospitality the
dedication to the craft um understanding
the origins of the craft so when you
walk into a building you’re already
separating yourself already because you
understand the history of what it takes
to be a Pit Master but for your specific
skill set you’re going to want to find a
a restaurant uh whether it’s stat side
or whever that actually Cooks in that
same fashion that you use okay that you
that you aspiring to be which is over
open Flames there’s two types of
grilling right there’s indirect grilling
and then there’s direct grilling okay
direct grilling is going
to get you into a position faster to be
a Pit Master learning the art of the
direct grilling because every meat has a
different temperature it could take a
different temperature okay but you got
to find an establishment that um that
still practices cooking over natural uh
a natural heating element
okay we will
be in in in two in two years I’ll I’ll
be able to answer that
question all right so we take your
question all
right yes we’re ready
hold on hold on it’s a bit distracted
that’s perfect sure cuz I’m not the Pete
master I’m the moderator say it one more
go ahead I’m sorry good
even can um we can’t hear you so you
might have to yeah
hold
on you get her question sorry do you
want to repeat your question but make
sure you speak you know into the
microphone sing me correct grilled meats
that still has blood oh that still has
blood oh
right no
okay got
it
yeah so she’s asking for the standard
and how healthy is it to eat meat
grilled meat with blood for pork no red
so we cook pork up into almost 180°
internal temperature to make sure it is
well done okay there’s no other way to
eat pork okay beef you know has
has choices well medium well rare all
those different things pork is no is is
a nogo for anything other than done
there’s one type of pork done pork right
that’s healthy okay that’s it for
everyone tasting make sure you give us
feedback we want to hear feedback I mean
this is 150 years experience packed in a
plate so tell us how yummy it is all
right there’s a question here we have a
gentleman here
come on you Gunner come come he’s a
gunner so please let him ask any
question oh he’s not a
gunner all right go
ahead we can’t hear
you after 150 years in business what’s
your favorite family flavor
signature say one more after 150 years
in business oh yes what’s your family’s
favorite signature what what is our
family favorite signature dish food um
it’s probably going to
be well the chop ho hog made us famous
because no one else was committed to
doing it but our favorite dish is going
to be barbecue ribs okay barbecue ribs
was the first dish that we used to beat
Bobby fle on Food Network so that’s near
and dear to our heart barbecue ribs
a
question
question how can you
get online is this is this is there self
is there an e version he wants a copy of
the book is there an e version for him
oh yes yes yes on the website yes the
website U on the website yes it’s the
pitm ADM mitchell.com
the Pitmaster ATM mitchell.com
Pit Master at Mitchell mitchell.com all
right yes did you get
that the
master mitchell.com the P Master at
mitchell.com Mitchell is sp spelled m t
c h e l yeah you have a question have
you tried our barbecue do you want to
tell us about it try it first and give
us
feedback I have a GT bank card here that
belongs to uel olad if you’re coming to
claim me come with your BBN your nin
your birth
certificate and another ID
card Emmanuel olad I have your GT bank
card
here all right there there’s a gentleman
yes please give him the microphone
him evening everyone good evening my
question
us yes how can I what modification would
you suggest to get your consistency
using homemade grill using a homemade
grill using a homemade grill the most
important thing is going to be your
depth all right how far is your meat
from your heat Source okay so you want
to you’re going to want to start if your
homemade grill has at least one and a
half I say to two feet in depth your
Coes are lower that gives you a time to
learn how to how to cook the hog without
burning it up okay you don’t want to
have a homemade grill that has his heat
Source you know really close and compact
to the to the meat not for a whole hul
it can work on chicken and steak and
smaller Cuts but for a whole hog you’re
going to need some depth in your grill
in your homemade grill okay at least 2
feet okay good question all right does
that answer your question gentle man
excuse me are you good all right so we
we’ll take more questions but can we
have feedback can someone tell us we’ll
come to you sir please hold on do we
anyone has feedback on the barbecue
anyone you have been having barbecue
yeah just tell us how how we taste all
right go ahead
yeah thank you so much thank
you pork can be it can be our friend I
know it’s uh I know it’s not
traditional
but thank
you sorry can we not cross this line I’m
sorry I can yes
yes yes
[Music]
yes did you get her question Ryan yeah
okay um there’s been a few more spices
like we didn’t traditionally have or use
uh
papara um it was uh carrot uh it was
Sage uh and we use uh um we use uh Kon
pepper uh instead of crushed red pepper
uh but the crush red pepper kind of
works a little bit better um so for
there hasn’t been much deviation the
only deviation is apple cider vinegar is
not as pure today as it was 150 years
ago
it’s it’s not so it’s it’s a the apple
cider vinegar today is a lot less potent
than 150 years ago so that’s that’s been
the only real
change all right do we have any more
questions
okay oh God he said PhD thesis wow if I
can make it from scratch every from
scratch I can do it I think yeah all
right um yes please can you give him the
microphone all right please ask your yes
the man in cat Brown yes you
have I’m
sorry let’s get let’s get through these
three books out
here yes sir
sir can you keep the microphone um by
your mouth thank
you
okay okay seasoning
on the first stage marinating
so the whole hog is a bit unique right
so our recipe doesn’t require any
marinating of the animal in the first
stage we cook the animal in its most
natural state as possible um which is no
seasoning um about halfway through we do
put a little bit of vinegar just to
render the and tenderize the meat
halfway through the process and all of
the seasoning then is done at the end
okay uh the hog is not a is not a uh
animal that you need to marinate per se
uh maybe chicken beef pork they hold
marinades a little bit better but uh the
animal the whole because of how long it
Cooks um it’s not really uh we don’t
marinate if you you can marinate cuts of
the animal so let’s just say you were
cooking uh pork ribs right so you put
you some salt pepper little bit of garli
garlic uh a little bit of sage and and
um use some Papa to rub it and you can
make a rub that way and marinate your
pork rib but if you’re going to make
chop barbecue no need for
marinade thank you okay one second um
there’s a man on white you have to come
closer to the microphone oh no he
wants okay I got two more books let’s
see who got the best questions no no
there’s a microphone here excuse me here
no you have to come closer here
okay got
it
yes yeah yeah
yep
absolutely the holding temperature for
the animal okay so we get the animal up
to we get the grill up to about
400° and we let it settle to
275 so the holding temperature for an
animal of that size now the holding
temperature going to be a lot different
for a larger animal okay but this animal
was only 75 lb so we held the holding
temperature at uh
270° okay no injections no pre marinade
we cooked it in its natural base and so
when we got to the seasoning process uh
that’s when we added all the spices and
everything at the end okay but that’s a
great
question all right do we have any more
questions because we are wrapping up now
now you’ve asked one before just let’s
give an opportunity to people who
haven’t asked
before you’re welcome all right so over
there we both of you and then we’ll
close out all right so go ahead first
and then we’ll come to you last
question say say it one more time
hone the B is it compulsory
for there’s only one there’s only one
Alo
zil due to popular demand I’m
back the reason I’m back it’s because
you wanted me back so it’s your fault
Italian food is where we’re at today
today we’re making fresh pasta of course
Italian without fresh pasta is
like you can use them in a stew uh which
my grandmother still does um you can use
them in soups you can use them in uh in
marinades but if you’re going to chop
the animal up and serve a dish you do
not want to have any bones in okay there
you
go you’re
welcome and then our final question
before we wrap it all up
oh wow you’re the eating guy we we love
it give a round of applause to Ryan
Mitchel thank you so much
sir he looks so happy I love it it man I
appreciate guy give a round of applause
to the E guy please yeah I should have
saved you a book
um the drive man the passion is com
comments like yours um and also you know
the Legacy that I have in my family you
know there were times where I really
didn’t want to do this to be quite
honest with you uh I was I was heading
in a different direction trying to do
other things for my life but you know if
I would have not done it then it would
have been over years of family Legacy
lost you know so uh yeah so my
motivation is compliments like yours and
and my family thank
you all right is that why you asked the
question is it because of the
book what do you need the book for
you’re not a cooking guy you are an
eating guy the book is not about eating
it’s about cooking we will come back to
you let’s give the cooking people all
right one final question because we’re
now out of time
the gentleman you’ve been persistent all
right so give it
yeah
yes
okay he has hold on he has a question on
the taste it says it looks medium
cooked well that particular animal was
cooked up until uh 180 180 degrees so
that was done
um you can’t see the other the other
pieces of it but those charcoals and the
wood that we use renders are very black
smoke so it had the outer portions of
the animal looking really dark so you
know it took a lot of heat
but yes but you should never have medium
rare pork okay never ever okay there’s
only one way to eat pork like I told a
young lady and that’s done preferably
well done
okay
okay yeah more crushed red
pepper absolutely
Crush hey Crush red pepper make some
noise for
GT fres red
pepper add more if you love
some
nice more spice mean more crushed red
pepper Crush red pepper crushed red
pepper
yes thank
you all right ladies and gentlemen the
pit master master class is officially
over give a round of applause I know we
are making videos but give a round of
applause to Ryan Michelle thank you so
much for sharing with us from 150 years
of experience and knowledge thank you
thank you and my name is MOJ we will see
you at JY cold food and drink
2025 thank you man thank you thank you
so
much
hi
e
e e
great job and so it’s a massive thanks
to everyone but you know just a joy to
be here love that so it’s your first
time in Nigeria I know I know I mean I
find it absolutely intriguing that it’s
your first time in Nigeria and you’re
already making pie with suya that is
absolutely amazing I mean it’s just
finding we went to a place called last
night a very famous suya spot um
something caught um anyway yeah oh you
know you’re just standing there you have
a beer you’re standing eating it it has
all those flavors it has the flavors of
fire but you know this is just the
beginning I just love Nigerian food for
this great variety and depth and
definitely oh you know I think it would
take me a good two years to even begin
to touch the touch it that’s wonderful
so I heard people were giving you
suggestions on what to try I suggest
pepper soup it seems like you do like
your I love spice but not so much you
know Thai food can be very very spicy
and but I find with with with the
Nigerian food I’ve eaten it’s not cityy
spicy it’s not like you know boring with
sweat and uh it’s just
very vibrant and subtle and you know but
the pepper soup I had a goat pepper soup
that was I love you should you should
definitely try that it’s got loads of
herbs so it’s very healthy but it tastes
absolutely amazing so yeah you’ll
definitely love that but as a food
critic how would you rate you know um
the growing culinary industry in Nigeria
well what’s very funny I can’t really
comment you know because I don’t know
enough but in the UK it’s massive so
obviously wherever they’re Nigerians and
British Nigerians going be good food
100% but now it’s broken through so now
it’s mishan so now it’s one star two
star it’s like you
know Nigerian chefs and Nigerian
influence menus are the hottest thing in
L at the moment now that’s amazing which
is amazing I don’t like Trends I want
them to be there forever Trends by their
nature Fizz but for me to find out about
this amazing food culture that I knew
nothing about you know I’ve traveled a
lot in China in Japan in Thailand in
Mexico Spain Italy France everywhere but
you’re such a vast country and the
difference between the North and the
South you know You’ just got so much
here and trust me you would you would
you would have loads that would really
excite your Palace so I can’t wait for
you to try everything out and and just
you know but to start you start always
at in the capital Stadium water a
capital city it is oh yeah don’t worry
you’ll be to other parts of the country
and I’m sure you’d have loads to say but
thank you so much for chatting with me
it was so much fun hopefully you come
back next year we’re counting on it I by
then I’m sure you would have told us
every single thing that you’ve tried I I
not as I said sort of a very long and
exciting I’m ready for you to regil me
with the Tails all right guys that is
that for GT coof food and drink we’re
done with the master classes you can
hear the fireworks we’re celebrating the
end of something super duper amazing see
you next year
bye thank you so much I
love of course yes that’s mine thanks hi
guys
okay
for
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1 Comment
Lovely experience. Always so much to each. Drop a heart if you love GTco Food & Drinks Festival ❤❤