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ÌTÀN(ē-tohn) Kitchen

@itan_kitchen

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Empowering the next generation of culinary leaders.
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Founder: @michael__elegbede
Program Director: @to__yosi
Operations: @vlad_the_foodchemist

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HAPPY INDEPENDENCE DAY, NIGERIA! 🇳🇬

A nation rich in culture, creativity, resilience, and stories worth telling.

From the ingredients that nourish us to the traditions passed down through generations, our food remains one of the many ways we express who we are.

Today, we celebrate the people, knowledge, and heritage that make Nigeria uniquely ours.

Here’s to preserving what makes us, while continuing to create what comes next.

Happy Independence Day from all of us at ÌTÀN.

#ìtànkitchen #independenceday #nigeriaat65 #nigeriancuisine #october taken in ÌTÀN Test kitchen by @itan_kitchen

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17 hours ago

@kitchenbutterfly

Beyond recipes, there are histories, cultures, and stories waiting to be discovered.

In this session, our scholars explored food through the lens of research, heritage, and cultural identity, gaining a deeper appreciation of the stories behind what we eat.

Because understanding food also means understanding where it comes from.

#ìtànkitchen #theìtànexperience #culinaryeducation #foodhistory #futurechefs taken in ÌTÀN Test kitchen by @itan_kitchen

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2 days ago

Slow Cooking, Sometimes, the secret is knowing when to slow down. #ìtànkitchen #culinayeducation #slowcooking #finedinning🍽️ taken in ÌTÀN Test kitchen by @itan_kitchen

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3 days ago

FOOD COSTING & FINANCIAL PLANNING with Chef moyo @moyo_rb

A great dish is only one part of building a successful culinary career. Understanding the numbers behind it matters just as much.

Our scholars had a session with Chef Moyo, founder of @atijeexperience , exploring food costing and financial planning and essential skills needed to navigate the business side of the culinary industry.

From understanding the cost of ingredients to planning finances and making informed business decisions, the session encouraged scholars to think beyond the kitchen and approach their culinary ambitions with commercial awareness.

Because becoming a chef is not only about creating good food. It is also about understanding how to build a sustainable business around it.

Good food needs good business sense.

#ìtànkitchen #culinaryeducation #foodcosting #financialplanning #futurechef taken in ÌTÀN Test kitchen by @itan_kitchen

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4 days ago

OZOZ SOKOH @kitchenbutterfly

Ozoz Sokoh is a food explorer whose journey has taken her from geology to gastronomy, and from academia into the world of food research, history and writing.

She is the author of Chop Chop: Cooking the Food of Nigeria, an award-winning cookbook that explores the richness of Nigerian food and culinary traditions.

Since 2009, her platform, Kitchen Butterfly, has documented Nigerian foodways, ingredients, history and contemporary expressions of Nigerian cuisine.

We are honoured to have Ozoz Sokoh as part of the community shaping the next generation of culinary professionals.

#ìtànkitchen #foodhistory #nigeriancuisine #culinaryeducation #futurechef taken in ÌTÀN Test kitchen by @itan_kitchen

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9 days ago

HAPPY BIRTHDAY @michael__elegbede 🎉

Today, we celebrate the person behind the vision.

Thank you for creating a space where food is approached with curiosity, where knowledge is shared generously, and where the next generation of culinary professionals is given room to learn, question and grow.

Your work continues to remind us that building the future of food starts with investing in the people who will shape it.

From all of us at ÌTÀN, we wish you another year of greatness🎉💕

Happy birthday, Chef Michael. 🥂

#ÌTÀNKitchen #TheÌTÀNExperience #CulinaryEducation @michael__elegbede taken in ÌTÀN Test kitchen by @itan_kitchen

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9 days ago

A chef’s education doesn’t end at the classroom door.

Sometimes, you have to step out, look around, and learn from your environment. #ìtànkitchen #market #fish #culinaryeducation taken in ÌTÀN Test kitchen by @itan_kitchen

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10 days ago

ANUOLOWAPO SEAFOOD MARKET

The kitchen isn’t the only place where culinary knowledge lives.

Our scholars visited Anuolowapo Seafood Market to learn directly from local fish smokers, exploring how fish is prepared, seasoned and smoked using traditional methods passed down through experience.

From selecting and preparing the fish to understanding the role of seasoning, heat and smoke, the scholars experienced a different kind of classroom: learning directly from the people who practise it every day.

At ÌTÀN, we believe culinary education is also about recognising the knowledge that exists within our communities and learning from it.

Sometimes, the best lessons begin outside the classroom.

#ìtànkitchen #culinaryeducation #nigeriafood #foodtradition #fish taken in ÌTÀN Test kitchen by @itan_kitchen

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11 days ago

MENTORSHIP HIGHLIGHTS | CHEF JOKÉ BAKARE

A mentorship session with Chef Joké Bakare, founder of Chishuru and Michelin-starred chef.

Through the session, our scholars had the opportunity to learn from her experience, ask questions, and gain perspective on building a career in the culinary world.

Mentorship at ÌTÀN goes beyond learning techniques. It creates space for scholars to hear directly from people who have built their own paths, navigated challenges, and continue to shape the industry.

#ìtànkitchen #mentorship #culinaryeducation #futurechef taken in ÌTÀN Test kitchen by @itan_kitchen

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16 days ago

Omotoyosi Odusanwo es chef, investigadora gastronómica y educadora culinaria nigeriana.

Su trabajo aborda la cocina nigeriana como un sistema vivo, en constante transformación, donde convergen historia, migración, ciencia, cultura y creatividad.

𝙊𝙢𝙤𝙩𝙤𝙮𝙤𝙨𝙞 𝙊𝙙𝙪𝙨𝙖𝙣𝙬𝙤 𝙘𝙤𝙣𝙛𝙞𝙧𝙢𝙖𝙙𝙖 𝙚𝙣 𝙎𝙖𝙣 𝙎𝙚𝙗𝙖𝙨𝙩𝙞𝙖𝙣 𝙂𝙖𝙨𝙩𝙧𝙤𝙣𝙤𝙢𝙞𝙠𝙖 𝙀𝙪𝙨𝙠𝙖𝙙𝙞 𝘽𝙖𝙨𝙦𝙪𝙚 𝘾𝙤𝙪𝙣𝙩𝙧𝙮 𝟮𝟬𝟮𝟲.

📅 5–7 octubre
📍 Donostia / San Sebastián

#ssg26 by @itan_kitchen

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17 days ago

CLASS HIGHLIGHTS: FERMENTATION

Fermentation is a technique. It is a way of understanding how time, microorganisms, ingredients and environment can transform food.

In this class, ÌTÀN scholars explored the principles behind fermentation and how controlled transformation can influence flavour, texture and aroma.

Beyond following a process, the goal was to understand what is happening, why it happens, and how that knowledge can be applied in the kitchen.

Better cooking begins with deeper understanding.

#ìtànkitchen #culinaryeducation #fermentation #culinaryeducation taken in ÌTÀN Test kitchen by @itan_kitchen

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17 days ago

MAKOKO FISH MARKET

Before seafood reaches a kitchen, it has already passed through a world of people, knowledge and movement.

We recently visited Makoko Fish Market to see that journey up close, from the early morning arrival of fresh catches to the traders who sort, clean, smoke and sell them.

But the visit was about more than what was being sold.

At ÌTÀN, we believe the kitchen is only one part of culinary education.

Sometimes, understanding food means going back to where the ingredient begins.

#ìtànkitchen #culinaryeducation #NigerianFood #makoko #fishmarket taken in ÌTÀN Test kitchen by @itan_kitchen

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18 days ago