In this issue, we celebrate the real-time excellence happening across Nigeria’s food and drink industry, but also stir a deeper conversation: What would it take to become a major, deliberate, world-class contributor to global cuisine and drinks culture?
Chef Gibbs wants to see Nigerian cuisine on the global stage, pushing for standardization and recognition of its culinary practices, and Chef Stone envisions expanding culinary education globally. Chef Britty encourages future pastry chefs to be curious, challenge norms, and create with cultural grounding, while Chef Ridon, the youngest chef in the industry, wants his patisserie journey to be "Unforgettable." Chef Feyikewa emphasizes the importance of connection and meaningful experiences through food, and Michael Williams believes Nigerian cuisine should be valued more. Judah Habila aims to build an honest, inclusive, and Nigerian-focused wine culture, and Chef Wu highlights underappreciated Nigerian ingredients like iru, egusi, and hibiscus. Check out our
