Eko Flavours Season 3: N5m Winner Hannah Ayorinde Urges Aspiring Chefs to Embrace Hard Work

Winner of Season 3 of Eko Flavours, Hannah Ayorinde, has urged aspiring chefs to embrace hard work, determination and commitment as essential ingredients for success in the culinary industry.

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Ayorinde, who clinched the N5 million grand prize at the Lagos State culinary competition, expressed excitement over her victory, describing it as a rewarding experience.

She gave the advice following the grand finale of the competition held on Saturday night in Lekki, Lagos, where she emerged ahead of more than 100 contestants to claim the top prize.

The competition, organised by the Lagos State Ministry of Agriculture and Food Systems in partnership with Culinara Group, also saw Jagila Colman emerge as first runner-up with N3 million, while Moyin Fashina finished as second runner-up with N2 million.

Speaking after her victory, Ayorinde encouraged prospective participants to prepare adequately and remain focused on their goals, stressing that success in the competition requires dedication and perseverance.

Her victory highlights the growing opportunities in Nigeria’s culinary industry, particularly through initiatives designed to discover talents, promote entrepreneurship and create pathways for young people to build sustainable careers.

Eko Flavours, a culinary talent development initiative of the Lagos State Government, is designed to nurture aspiring chefs and connect them with business opportunities across the food industry value chain.

The Season 3 finale also featured renewed calls for young Nigerians to explore culinary arts as a viable career option, with stakeholders highlighting its potential for job creation, entrepreneurship, wealth creation and economic growth.

The Lagos State Commissioner for Agriculture and Food Systems, Ms. Abisola Olusanya, said the culinary industry offers opportunities beyond food preparation, encompassing business, tourism, employment and the creative economy.

She encouraged young Nigerians to look beyond conventional professions and embrace culinary arts as a pathway to professional fulfilment and economic advancement.

Meanwhile, Co-CEO of Culinara Group, Mrs. Jennifer Odufuwa, said the initiative had evolved beyond a cooking competition into a platform for developing entrepreneurs, food creators and business owners.

She noted that participants from previous editions had established businesses, secured brand partnerships, developed food products and gained professional opportunities within the industry.

Odufuwa said the theme of the third season, “Nothing Wasted,” underscored the importance of ensuring that talent, ideas, culture and opportunities are fully harnessed.

Also, Co-CEO of Culinara Group, Mrs. Olufunke Adu, disclosed that the contestants underwent intensive training and mentorship to prepare them for opportunities beyond the competition.

She announced that episodes of Season 3 would air weekly from November 4 through mid-December.

Adu added that the top 25 finalists would remain in the culinary development pipeline, with access to further training, business support, brand ambassadorships, commercial partnerships, culinary school scholarships and international exposure through collaborations with industry stakeholders, including the Canadian culinary sector.

Organisers said Eko Flavours would continue to strengthen its network of culinary professionals by providing participants with the knowledge, mentorship and connections needed to transform their skills into sustainable businesses and careers.