Delicious or Disaster Season 3 has been unveiled by Nigerian food creator Chef T, with 40 contestants, a ₦10 million prize pool, upgraded production and a September 25 premiere.
Delicious or Disaster Season 3 has officially been unveiled by Nigerian food content creator Tolani Tayo Osikoya, popularly known as Chef T, as the cooking competition returns with a bigger production, new contestants and a ₦10 million total prize pool.
The third season was officially introduced at a media event at MAB Studio in Ikeja, Lagos, bringing together representatives from the culinary and creative industries, sponsors, former contestants and members of the new cast. The programme is scheduled to premiere on September 25, with new episodes released every Friday at 6pm.
The latest season marks another stage in the development of a show that Chef T says started on a much smaller scale but has gradually grown into a more structured culinary production.
Delicious or Disaster Season 3 gets a major upgrade
Chef T described the third season as a significant expansion of the show. Unlike the early days of the competition, when production was carried out in a modest apartment, Season 3 has moved into a purpose-built studio with a dedicated set and kitchen.
She recalled that the first season was filmed inside a two-bedroom apartment that also served as accommodation for members of the production team. The space was converted into a set during the day before being packed up again after filming.
By the second season, the production had moved to a larger location and secured its first sponsor. For Season 3, however, Chef T said the team decided to build a more substantial production around the programme, with sponsors supporting the vision before the finished product was even available to them.
That progression has helped transform Delicious or Disaster from a food-content project into a more recognisable entertainment property built around Nigerian cuisine.
40 contestants compete for ₦10 million
One of the biggest changes this season is the scale of participation.
According to reports from the unveiling, the organisers received more than 500 entries before narrowing the field to the final 40 contestants. The selected participants will compete across 10 episodes, with four contestants appearing in each episode.
The competition will operate differently from many traditional cooking shows. Rather than having contestants remain in the competition throughout an entire season before one overall winner is announced, Delicious or Disaster will produce an episode winner.
Each episode will have one winner who receives ₦1 million, bringing the total prize money for the season to ₦10 million.
The organisers have also broadened the type of contestants taking part. Season 3 is expected to feature chefs, food enthusiasts, young adults, parents and other cooking talents, reflecting an effort to make the programme accessible to a wider family audience.
New faces join the judging panel
The new season is also bringing together judges from different parts of Nigeria’s culinary and entertainment communities.
A September 15 announcement listed celebrity chef Hilda Baci, food critic Opeyemi Famakin and several other figures among the judges. The wider lineup includes chefs, culinary entrepreneurs, food-business owners, actors and influencers, giving contestants access to different forms of culinary feedback.
Returning judge Folagade Banks, popularly known as Mama Deola, also spoke about the demanding selection process and the changes viewers can expect.
She said the team watched hundreds of contestant submissions because the producers wanted people who already demonstrated cooking ability rather than simply selecting participants for entertainment value.
Gbolabo “Captain Gibbs” Adebakin is also returning to the judging lineup, with Chef T crediting his involvement with helping the show develop further.
Nigerian food takes centre stage
Beyond the competition, Chef T has positioned Delicious or Disaster as a platform for showcasing Nigerian ingredients and food culture to audiences beyond the country.
At the unveiling, she described the programme as a Nigerian-owned cooking show built around Nigerian ingredients and African food. That emphasis places the competition within the wider growth of food content, culinary entrepreneurship and food-focused entertainment in Nigeria.
Lagos State Commissioner for Agriculture and Food Systems Ruth Abisola Olusanya also attended the event and highlighted the connection between agriculture, food production and the culinary industry. She noted that the food system extends beyond farming and markets to the transformation of agricultural products into meals and experiences.
That connection gives the programme a wider cultural and commercial dimension, particularly as Nigerian food creators continue to use digital platforms and entertainment formats to introduce local dishes to larger audiences.
From a small project to a growing culinary brand
The story behind Season 3 is also a reflection of how food content can develop into a larger entertainment venture.
Chef T has described the programme’s journey from an apartment-based production to a professionally built studio as evidence of the growth of the idea. The new season now has a larger contestant pool, multiple judges, sponsors, a dedicated production set and a structured prize system.
Former contestants have also spoken about the experience of appearing on the show. Hillary, who competed in the first two seasons, recalled difficult challenges that pushed contestants to think quickly under pressure.
New contestant Amarachi similarly described her participation in Season 3 as an opportunity to move outside her comfort zone.
With Season 3 set to begin on September 25, Delicious or Disaster is entering its latest chapter with considerably more production backing and a larger platform for contestants to display their cooking skills.
For viewers, the new season will combine competition, food, personalities and the pressure of cooking against the clock, while continuing Chef T’s effort to put Nigerian food and ingredients at the centre of a locally produced culinary entertainment show.
