Celebrity chef and television personality Eric Adjepong is stepping out of the kitchen to shake things up in his new collaboration with Tanqueray No. TEN. He's excited to share his tips and insights, from mastering perfect pairings (especially with the martini revival) to offering advice for those whose resolution is to become an at-home chef.
Guilty Eats: What global cuisines will gain popularity in 2025, and why?
Eric Adjepong: "As far as global cuisines go, I think anything from the continent of Africa will be gaining popularity/traction in 2025. It’s piquing people's curiosity; I think people are curious about the food, and the timing is perfect. We’re seeing a lot of restaurants, including mine at Elmina, start to tell those stories from different parts of the continent, including different regions, and I'm excited to see it really rise and become something more mainstream."
GE: How has technology influenced food trends? (AI-designed recipes or smart kitchen gadgets?)
Eric Adjepong: "Smart kitchen gadgets have definitely played a role in food trends in recent years in terms of accessibility. I think there's a lot of synergy between technology and food to where it helps the new cook or the novice cook come in and have a little bit more control, authority, and comfort in the kitchen. It takes a lot of the guesswork out. For example, people might use AI for crafting menus that you can be inspired by, or you can use time and temperature control thermometers that tell you exactly when your roast is done. It can make cooking less intimidating and more approachable, streamlining the process and allowing the chef (whether you’re new or experienced) to focus on flavor and other things that will make your dish very unique."
GE: What role will cultural storytelling play in shaping food trends moving forward?
Eric Adjepong: "There’s a definitely a particular interest right now in cultural storytelling as it relates to food. I think one of the best experiences is eating something and getting a story or the background to it while you’re enjoying the meal. It can be a big part of introducing a new cuisine to a larger audience, and I think adds to the romance of the food when you get to hear the story behind it. That’s what I am trying to do with my own cookbook, Ghana to the World – celebrate the West African culture through its cuisine, share my own stories, and my love for the recipes and flavors of the diaspora that continues to influence and impact my life."
GE: Are there specific aphrodisiac ingredients you'd recommend for a Valentine’s Day menu?
Eric Adjepong: "I think asking your grocer for oysters, whether you choose to eat them raw or do an Oysters Rockefeller, is a great option for an aphrodisiac to add to your Valentine’s Day menu. Anything handheld, really, is great for that added intimacy.
As for my favorite cocktail to include, I’d go with the Tanqueray No. TEN Last Word cocktail. It’s a drink that offers a bright, zesty, and complex flavor with depth in every sip. It brings a layer of sophisticated botanicals, with hints of juniper and citrus, balancing the vibrant citrus, herbal, floral, and subtle cherry notes. Plus, the liqueurs add a refreshing complexity, giving the drink both a brightness and depth that I love."
GE: What are your go-to garnishes to make dishes visually stunning for events like award season parties or the Super Bowl?
Eric Adjepong: "There’s a lot that goes into planning for an award season watch party, but I always suggest that hosts add a little special flair to their offerings beyond the traditional beer and wine—like setting up a self-serve cocktail bar. With cocktails, I find that it’s not about the quantity of ingredients, but the quality, and that of course includes garnishes and choosing a quality base spirit like Tanqueray No. TEN. A great cocktail that’s sure to wow and entertain guests is the Pomegranate Sgroppino. This twist on the traditional Venetian palate cleanser is as beautiful as it is delicious, featuring a scoop of pomegranate sorbet, orange."
GE: What inspired your collaboration with Tanqueray No. TEN, and how does its flavor profile complement your culinary style?
Eric Adjepong: "I’m a long time gin lover, but I started working with Tanqueray in November 2023. I’ve been really inspired by the intrinsic ingredients and flavor profile of Tanqueray because I love using botanicals. I'm always using herbs or citrus and seasonal botanicals in my food and obviously that pairs well with everything Tanqueray.
Now, we are focusing on Tanqueray No. TEN and the stunning new bottle that was introduced in last year. I’m really excited to share more with everyone over the next few months about how Tanqueray No. TEN cocktails can be paired with elevated dishes and curated twists."
GE: What are some unexpected food pairings that go exceptionally well with a Tanqueray No. TEN martini?
Eric Adjepong: "There’s a lot that pairs well with a No. TEN martini, but consider anything creamy or sharp to be a great fit. Cheeses and charcuterie work very well, or anything from caviar to your favorite style pizza."
GE: For those aspiring to improve their cooking skills this year, what’s the first skill or dish you recommend mastering?
Eric Adjepong: "Similar to creating the ultimate martini experience, I’d say the first skill I’d recommend perfecting is the art of preparation. You don’t have to go overboard-a dry martini and charcuterie board are simple yet delicious, and both make great conversation pieces. Proper preparation and selecting quality ingredients like Tanqueray No. TEN allow you to truly enjoy the company of your guests without spending the entire night in the kitchen."