The grand finale was held on Saturday night in Lekki, Lagos, bringing together culinary talents, industry stakeholders and government representatives to celebrate innovation and excellence in the food industry.
Jagila Colman emerged as the first runner-up, receiving N3 million, while Moyin Fashina finished in third position with a N2 million prize.
The competition was organised by the Lagos State Ministry of Agriculture and Food Systems in partnership with Culinara Group as part of efforts to discover, develop and promote culinary talent across the state.
Eko Flavours is designed to provide aspiring and established chefs with opportunities to develop their skills, gain industry exposure and connect with businesses across the food value chain.
Lagos Highlights Economic Opportunities in Culinary Industry
Speaking at the grand finale, the Lagos State Commissioner for Agriculture and Food Systems, Ms. Abisola Olusanya, called for greater recognition of the economic opportunities available in the culinary industry.
She explained that agriculture extends beyond food production to include business development, employment generation, tourism and the creative economy.
According to her, the third season of Eko Flavours brought together individuals from different backgrounds to create unique culinary experiences, demonstrating how collaboration between different sectors can generate economic value.
Olusanya described the competition as a valuable learning experience that showcased exceptional talent, creativity and innovation.
She also acknowledged the contributions of partners and industry stakeholders whose support helped make the programme successful.
The Commissioner encouraged young Nigerians to explore career opportunities beyond conventional professions such as medicine, law, engineering and architecture.
She noted that culinary arts offers viable opportunities for entrepreneurship, professional development and wealth creation.
Olusanya further described the third season as an emotional milestone, being the final edition under the administration of Governor Babajide Sanwo-Olu.
She commended the governor for supporting the initiative over the past three years, noting that the programme had helped several young people and chefs improve their culinary skills.
Eko Flavours Goes Beyond a Cooking Competition
The Co-CEO of Culinara Group, Mrs. Jennifer Odufuwa, said Eko Flavours had developed beyond a conventional cooking competition into a platform for building entrepreneurs, food creators, employers and businesses.
She explained that participants from previous editions had gone on to establish and expand businesses, secure brand partnerships, build online audiences, develop food products and obtain placements in professional kitchens.
Odufuwa said the theme for the third season, “Nothing Wasted”, reflects the programme’s commitment to ensuring that talent, ideas, culture and opportunities are not wasted.
She stressed that discovering talented individuals is only the beginning, adding that access to mentorship, funding, visibility and markets is essential to helping participants achieve long-term success.
According to her, the initiative aims to provide contestants with the necessary support to transform their culinary abilities into sustainable businesses and professional careers.
Contestants Receive Training and Mentorship
Also speaking at the event, the Co-CEO of Culinara Group, Mrs. Olufunke Adu, said contestants underwent intensive training and mentorship throughout the competition.
She explained that the programme was structured to prepare participants for opportunities beyond the cooking contest.
Adu announced that episodes from the third season would begin airing weekly from November 4 through mid-December.
She also disclosed that the top 25 finalists would remain part of the culinary development pipeline, giving them access to further training, business support, brand ambassadorship and commercial partnerships.
Additional opportunities will include culinary school scholarships, professional development programmes and international exposure through collaborations with industry stakeholders, including the Canadian culinary sector.
The initiative is expected to strengthen participants’ professional capabilities and improve their access to opportunities within and outside Nigeria.
Winner Encourages Aspiring Chefs
Reacting to her victory, Hannah Ayorinde expressed excitement at emerging as the overall winner of the competition.
She encouraged aspiring contestants to approach future editions with hard work, determination and commitment, noting the importance of dedication in achieving success.
Her victory highlights the growing opportunities available to individuals seeking careers in the culinary industry.
The N5 million prize also provides financial support that could help strengthen her professional and entrepreneurial ambitions.
Lagos Strengthens Creative Economy Through Food Industry
The success of Eko Flavours Season 3 highlights the growing relationship between agriculture, hospitality, tourism and the creative economy.
The culinary industry creates opportunities across several areas, including food production, catering, restaurants, hospitality management, food processing, product development and event services.
Programmes that connect talented individuals with mentorship, investment and commercial opportunities can help strengthen the food industry while supporting employment and enterprise development.
For Lagos State, the initiative represents an effort to position culinary talent as an important contributor to economic growth.
With the continuation of training, scholarships and business partnerships for the finalists, Eko Flavours is expected to provide opportunities for participants to build sustainable careers and businesses beyond the competition.
The organisers reaffirmed their commitment to developing a community where culinary talents can access the knowledge, networks and resources needed to turn their skills into successful ventures.
