Dainess Chef School has hosted the third edition of its annual Culinary Expo, bringing together chefs, hospitality professionals, culinary students, food entrepreneurs and industry stakeholders to explore how Ghanaian cuisine can be reimagined through modern techniques while preserving its cultural identity.
Held at the Ghana Academy of Arts and Sciences in Accra under the theme “Culinary Innovations: A Ghanaian Perspective,” the expo featured practical demonstrations, industry discussions and knowledge-sharing sessions focused on technical excellence, creativity and innovation in Ghanaian cuisine.
The annual event forms part of Dainess Chef School’s efforts to develop culinary talent and create opportunities for professionals and aspiring chefs to strengthen their technical skills, exchange ideas and explore new possibilities for Ghanaian food.
‘We have the ingredients, talent and heritage’
Principal and Co-Founder of Dainess Chef School and Executive Director of Dainess Foods, Pamela Sarkodee, described the expo as a Corporate Social Responsibility initiative aimed at contributing to Ghana’s wider culinary ecosystem.
She said Ghana already possesses the ingredients, talent and heritage needed to compete internationally but requires stronger infrastructure for culinary innovation, including training, industry networks, policy support and greater exposure.
According to Ms Sarkodee, the objective is not to replace Ghanaian culinary traditions with foreign cuisine but to develop new ways of presenting indigenous ingredients and dishes.
“Culinary innovation, from a Ghanaian perspective, is not the wholesale adoption of foreign cuisine.”
She said innovation should involve the “intelligent, respectful, and creative reinterpretation” of Ghanaian grains, tubers, spices, leafy greens, seafood, fruits and other elements of the country’s culinary heritage.
Traditional ingredients meet modern techniques
The expo demonstrated how familiar Ghanaian ingredients can be transformed through contemporary culinary techniques.
Among the demonstrations were the transformation of plantain using gelification techniques and the production of boba pearls from cassava flour.
General Manager of Dainess Chef School, Frank Antwi, said culinary education must extend beyond learning recipes.
He identified food safety, nutrition, food science, presentation, costing, technology and customer expectations as important areas that modern chefs need to understand.
Mr Antwi also highlighted molecular gastronomy as one avenue through which chefs can explore changes in texture, temperature, aroma, appearance and presentation while maintaining the identity of Ghanaian cuisine.
Call for stronger professional standards
The expo also placed emphasis on professional standards and certification within Ghana’s culinary industry.
President of the Hospitality Alliance of Ghana and chef, Joseph Wilson Tetteh, called for stronger professional certification for chefs, minimum standards for culinary training institutions and closer collaboration between training institutions and industry.
He noted that inadequate equipment and inconsistent training standards remain challenges in parts of the sector and advocated structured practical training alongside classroom education.
Chef Wilson also encouraged commercial kitchens to adopt standard operating procedures to ensure consistency in recipes, taste and service.
Food as Ghana’s cultural ambassador
Speaking on behalf of the Minister for Tourism, Arts and Culture, Eunice Martey Anakwah said Ghana’s culinary sector has significant potential to contribute to tourism promotion and cultural diplomacy.
She described food as Ghana’s “most delicious culture ambassador”, pointing to dishes such as jollof and kelewele as well as locally produced chocolate as vehicles for communicating Ghanaian culture to international audiences.
She said presenting traditional foods to international standards could help strengthen Ghana’s tourism offering and promote the country beyond its borders.
Ms Anakwah further stressed the importance of continuous training and retraining to ensure that Ghanaian culinary products and services meet the expectations of international visitors and consumers.
Chocolate, content creation and culinary storytelling
The expo also featured a chocolate demonstration by Shirley Temeng, Chief Executive Officer of Chocolate Mall.
She introduced participants to aspects of chocolate production and its applications in baking, confectionery and other culinary processes, while highlighting the importance of understanding chocolate composition and percentages when selecting products for specific applications.
The session also drew attention to opportunities for greater local value addition to Ghana’s cocoa.
Other demonstrations were delivered by culinary professionals and organisations including the Chefs Association of Ghana, White Restaurant, Alisa Hotel, Dainess Chef School and Chocolate Mall.
A session by Chef Abbys, titled “From Content Creation to Global Recognition,” explored how culinary professionals can use storytelling, creativity and digital platforms to build audiences and promote Ghanaian cuisine internationally.
Building Ghana’s culinary talent pipeline
The third Culinary Expo was supported by the Ministry of Tourism, Arts and Culture, Ghana Tourism Authority, Chefs Association of Ghana, Commission for Technical and Vocational Education and Training (CTVET), and Food and Drugs Authority (FDA).
Dainess Chef School said the expo reinforces its commitment to nurturing culinary talent, promoting innovation, strengthening professional standards and creating opportunities for knowledge-sharing across Ghana’s hospitality and culinary industry.
Established in 2018, Dainess Chef School says it was created to provide advanced professional culinary education in Ghana. Its programmes combine practical training with professional instruction, food safety, creativity and real-world kitchen experience to prepare students for careers in the food and hospitality industry.
