Hospitality students at the Hotel and Tourism Training College (HTTC) received hands-on training in culinary artistry and fruit carving from visiting chef Lopez K. Ahligo during a skills-sharing session held at the institution on Saturday.
Chef Ahligo, a seasoned culinary trainer with dual Togolese and American nationality, interacted with students and demonstrated advanced fruit carving techniques, sharing skills he has developed throughout his professional career.
“It is always an honour interacting with young people and passing on skills that can help transform the hospitality landscape,” he said.
The visiting chef has played a notable role in advancing hospitality and gastronomy in West Africa, with a career that blends culinary innovation, mentorship, and leadership.
Emmanuel Kaweesi, the Dean of Academics at HTTC, praised the chef for taking time to mentor the students and enrich their learning experience.
“It is our policy to bring on board renowned experts like Chef Lopez to complement the training we offer. The aim is to produce an all-round professional with both class and industry knowledge and skills,” Kaweesi said.
Students who attended the session described the interaction as both inspiring and educational.
“He is so passionate about fruit carving and he makes everything look so easy. It is one area I hadn’t fathomed but I have now picked interest thanks to Chef Lopez,” said Mary Babirye.
A culinary journey shaped by passion
Born on March 7, 1979, in Lomé, Chef Ahligo developed an early interest in cooking, inspired by his mother, whom he describes as an exceptional cook. His exposure to traditional cooking techniques and authentic flavours helped shape his passion for the culinary arts.
He later pursued formal training at the Art Institute of Washington in Washington, DC, where he earned a Bachelor’s degree in Culinary Arts. During his studies, he specialized in fruit and vegetable carving and decoration while also building expertise in hospitality and restaurant management.
Chef Ahligo began his professional career in the United States, gaining experience in several establishments, including the Washington Hilton.
In 2016, he returned to his home country of Togo with the aim of contributing to the growth of the country’s culinary sector. Since then, he has worked to promote traditional Togolese cuisine while blending it with modern culinary techniques and supporting professional hospitality training.
