By Laraba MUREY
The Embassy of Spain, in collaboration with the Nigerian Institute for Hospitality and Tourism, NIHOTOUR, has organized a special culinary masterclass for chefs in Abuja.
The masterclass, which aim is to encourage expertise and promote cultural exchange for both countries, welcomed sixteen talented chefs from various culinary backgrounds.
Spanish chef Alex Marugán, who is associated with the Michelin Guide, who led the exercise through hands-on demonstrations and interactive sessions, delved into the intricacies of Spanish cuisine, teaching participants traditional techniques and innovative cooking methods.
Marugán, who spoke on the sidelines of the event said, it was a good experience sharing culture as it provided an alternative to learn, read, and listen to other chefs from other countries.
“You know, this year, I come with a expectation but also with experience that last year so what I found here, and I thought that last year I thought that the same that I think this time is the Nigerian chefs are really interested in growing up so they are in a good way and they really want to improve how to cook and no more Coulter’s gastronomic filters.
“And I think that this is a beginning of a new way to grow, to improve and to get a new identity, with the old plates and dishes and culture but are they adding new new ideas and new kind of mentors and new knowledge.”
Earlier, the Public Relations officer, Nigerian Institute for Hospitality and Tourism, NIHOTOUR Josef Kareem, spoke on the need for proper food presentation.
“What we notice about our own Nigerian chefs is their approach to food presentation. Food it is often about what you see. Our food is unique to us, but when we present it, there are international standards of presenting food in international hotels.
“We want foreign tourists to come and experience Nigerian food. However, if we don’t take the time to present it in a way that is familiar to them, they may not find it engaging or even be interested in it.
“That’s the whole idea. So, what can we learn from their best practices in food presentation because our chefs are learning how to present food in a way that is appealing to guests, which is very important. At the food festival, you will notice the disparity. There are some chefs who are quite experienced, and you can tell from their presentations that they know what they are doing.
“On the other hand, there are also newcomers, but we give them slack because that’s the objective. We want people to come together and pick the best ideas from their peers, both local and foreign.”
Attendees expressed their appreciation for the opportunity to learn from a master chef like Marugán and praised the organizers for facilitating such a valuable experience. Many chefs expressed their intention to incorporate elements of Spanish cuisine into their own culinary repertoire, inspired by the natural flavors and techniques demonstrated during the masterclass.
