Returning from Togo, my heart is full, my spirit inspired, and my suitcase just a little heavier—not with cocoa pods or culinary tools, but with the incredible memories of an unforgettable journey.
Little did I know that this trip, which began as a humble mission to share knowledge about cocoa by-products, would end with me being awarded a medal for services to Togolese cuisine.
It’s hard to put into words the deep gratitude I feel, not only for the recognition but also for the hospitality and creativity I encountered in this vibrant country.
Workshops That Inspired Collaboration
My time in Togo was spent working with some of the country’s finest chefs, and together, we explored the full potential of the cocoa pod—beyond chocolate.
From the sweet tang of cocoa pulp to the smoky depth of husks, every session was a masterclass in creativity and collaboration.
One standout moment was the creation of a Cocoa Pulp Sorbet infused with local citrus, which left us all speechless.
Another was watching chefs transform cocoa husk infusions into both savoury broths and a delicate tea. It was a beautiful fusion of Escoffier’s principles and Togolese culinary heritage.
But it wasn’t just about techniques. We shared ideas, laughter, and stories—reminders that food is so much more than sustenance. It’s a bridge, connecting cultures and fostering understanding.
The Night Chocolat Stole the Show
As part of the week’s events, we hosted a Chocolat movie night, and the experience was nothing short of magical. Imagine an open-air setting filled with chefs, cocoa farmers, and food enthusiasts, all captivated by the story of chocolate and its power to bring people together.
The evening took on a life of its own when TVT, one of Togo’s major TV stations, arrived to cover the event.
Their presence added a celebratory feel, and I couldn’t help but smile as attendees shared their thoughts about how the film resonated with their lives and work.
Watching Chocolat surrounded by people who live and breathe cocoa was an experience I will never forget.
An Unexpected Honour
The greatest surprise came during my final day. After wrapping up a session on using cocoa butter in savoury sauces, I was invited to a formal ceremony.
Standing there, medal in hand, I was overwhelmed by the gesture. To be honoured in this way by a nation so deeply tied to cocoa was humbling.
For me, it was never about recognition, but about the joy of sharing knowledge and celebrating the culinary treasures of Togo. Yet, this moment affirmed the power of collaboration and the importance of respecting the traditions and innovations of others.
Reflections
Looking back, this journey was as much about learning as it was about teaching. Togo’s chefs taught me to see cocoa in new ways, blending their heritage with fresh techniques.
The warmth of the people, the richness of the culture, and the sheer potential of cocoa as a culinary ingredient have left an indelible mark on me.
The TVT coverage, the workshops, and the medal were all highlights, but what I will carry with me most is the sense of connection.
Food is universal, but it’s the people behind it who make it extraordinary.
To my new friends and colleagues in Togo, thank you. You’ve inspired me in ways I cannot describe, and I hope to return soon—to learn, to teach, and to continue building the bridge between our culinary worlds.
And to my readers, if you ever find yourself in Togo, seek out its chefs, its cocoa farmers, and its cuisine. You won’t just taste the flavours of a country—you’ll experience its soul.