Gracing the pages. Is it just me or do photos look better as magazine coversš
Honored to be featured on the cover of @lostinlagos12 magazine August edition!
I am Grateful to share this platform with incredible talents like @chef_charlez@taylaw_tamod@chef_benedict@opeyemifamakin and other passionate chefs and food enthusiasts.
#LostInLagos #CulinaryJourney #FoodCulture #ChefLife #StorytellingThroughFood #Gratitude"
In our bid to give guests a taste of Lagos on a plate, I was tasked with creating a dessert inspired by popular Lagos Island snacks. The result? A dish we call... drum roll, please... Lagos Island.
The slides provide some behind-the-scenes look at our journey in crafting this dessert, as well as an overview of the components on the plate also available dates for your booking.
Ekaboo si Ilu Eko
#popuprestaurant #kitchen #ekaboosilueko #dessert #nigerianpastrychef #afrofusion #rentachef #thingstodoinlagos #chefbritty #dettydecember
The possibility of impossible.
Sail the sands of the desert on a ship.
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I tried to capture the details and how much time went into making this dreamy piece of edible art in the slides.
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You can order amazing edible art pieces like this from my bake studio @uto.confectionery
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#pastryart #cakeart #shipcake #pastrychef #cakedecorating #edibleart #sugarcraft #waferpaper #photography #edits #pastrychefinnigeria #utoconfectionery #
Mango Jam variant sampling.
Check slides for my review.
I wasn't a big fan of mango Jam but I guess that has changed now
Well done Nora, thanks for the experience.
#internspotlight #testkitchen #sampling #mangojam
Terrazzo Jelly
For @theconciergeafrica tea mate curated box, one of the elements we created was Zobo, Ginger & Soda Jelly that leans fully into Nigerian flavours, just approached differently.
We took the familiar sharpness of zobo, stacked side by side with the warmth of ginger, and lifted everything with soda for a brighter, more playful finish.
Itās that balance of bold and refreshing that makes our local flavours so exciting to work with.
Designed to hold its structure beautifully at room temperature while still giving that soft, delicate bite you expect from a proper jelly. Clean cuts, vibrant layers, and a texture that behaves exactly as it should.
Special thanks to @chefkoks__ for guiding me through the ratios that came together perfectly on this one.
Handcrafted sweetness, always.
#pastrychef #jelly #gastronomy #UTĆā¢
Started my Day in the Life series with @chef.britty
Pastry is his rhythm, his pressure, and his purposeāthis goes beyond the kitchen, itās legacy.
Thank you for trusting me to document your story @chef.britty
#ChefBritty #PastryLife #ChefLife #FoodStory #KitchenLife FoodCulture
There is always a calm after the stormā¦
when the music fades, the chairs rest, and the last plate has been cleared.
But in that quiet, something lingersā
the laughter, the clinking glasses, the energy we built together.
Tonight, we breathe it in.
We take it all in.
Because this silence?
Itās not the endā¦ itās proof that something beautiful just happened and continues. #theblanc
HER.
Thank you for your presence, your elegance, your power.
The world moves differently because of you.
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Thanks to our amazing sponsor @pasabahce.nigeria and @borcam.nigeria , the crystal cut lead-free glassware and cookware made the evening glisten.
From training waiters to working with facility managers of a chain of shortlets, itās clear this part of my journey is expanding.
I studied Hospitality Managementā¦ I just chose to express it through pastry first.
Now, itās evolving into something deeper ā
service, systems, and guest experience.
Because at the end of the day, itās not just about what you serveā¦
itās about how people feel.
