IAD Weekly Seminar: Can Traditional African Cuisines & Food Systems Inspire a Model of Development?

The IAD seminar series examines a broad range of critical concerns in contemporary Africa including food production, human resource development, migration, urbanization, environmental resource management, economic growth, and policy guidance. The weekly presentations are made by invited specialists.

Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine dining world. He is the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His company Yolélé Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America.