The final day of the GTCO Food and Drinks 2026, held at Plot 1, Water Corporation Drive, Oniru, Victoria Island, Lagos, delivered more than a feast for the palate, offering an immersive, hands-on learning experience that fused culinary artistry with science, culture, and creativity.
A major highlight of Day 3 was a captivating dessert masterclass that drew food enthusiasts, aspiring chefs, and curious attendees eager to learn technique-driven baking and flavour innovation.
Dessert Innovation Meets Food Science
The session was led by award-winning New York-based pastry chef, Camari Mick, widely regarded as a “dessert doyenne.” She guided participants through the preparation of her signature sorrel (zobo) lemon tart with a meringue topping.
Blending refined French pastry techniques with Caribbean and Southern influences, Mick demonstrated how to craft a smooth curd filling using eggs, sugar, sorrel (hibiscus), lemon juice, butter, and gelatin. She broke down each step with clarity, explaining key techniques such as precise whisking, temperature control, and emulsification to achieve a rich, velvety texture.
The masterclass quickly turned into an interactive learning session, as attendees actively participated, assisted in the preparation process, and asked questions on ingredient alternatives and baking methods. The participants were visibly excited throughout the session, engaging the chef with curiosity and enthusiasm.
Mick also introduced elements of food science, explaining flavour balancing particularly the interplay between sweet and tangy notes as well as basic concepts like pH reactions in cooking. Each question raised by participants was thoroughly answered, leaving them satisfied and more confident in their baking skills.
The demonstration concluded with the preparation of a glossy meringue topping, made by whisking eggs and sugar over heat before whipping to stiff peaks. Guests were then treated to a tasting of the finished sorrel lemon tarts, with many expressing delight at both the flavour and the knowledge gained.
A Memorable Learning Experience
The session underscored the festival’s commitment to not just showcasing food, but empowering people through knowledge and hands-on experience. From the creative use of local ingredients like sorrel (zobo) to the emphasis on technique and experimentation, the masterclass highlighted the evolving landscape of modern culinary practice.
As the event wrapped up, the Day 3 masterclass stood out as a fitting finale where learning met excitement, and every whisk and bite reflected the joy of discovery.