pierre thiam

Jaclyn is joined by chef, author, and social activist, Pierre Thiam. Together, they discuss Pierre's journey as a chef, the importance of kindness to the environment, and how kindness transcends cultures. 

Pierre is Executive Chef of multiple award-winning restaurants around the world, and his company Yolele Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa. He has cooked for the King of Morocco, French President Emmanuel Macron, and Former UN Secretary General Ban Ki Moon. Through his advocacy and many media appearances, he has become known as a culinary ambassador, dedicated to promoting West African cooking throughout the world. His TEDTalk, given at TEDGlobal 2017 in Arusha, Tanzania, has been viewed over one million times. Thiam sits on the board of directors of IDEO.org and SOS Sahel, and on the advisory board for the Culinary Institute of America.

This podcast is one of the many ways we live out our organization's mission to educate and inspire people to choose kindness. Visit our site kindness.org and sign up to become a part of our global community which spans more than 100 countries. It's free to join and when you do you'll be the first to get access to our latest research, tools, and even episodes of this podcast. Let's build a kinder world, together. Contact us at podcast@kindness.org or on social at @kindnessorg. 

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Important links from this week's episode:

• pierrethiam.com
• kindness.org

Follow Pierre on social:

• IG: @chefpierrethiam
• Twitter: @chefpierrethiam
• Facebook: @pierrethiam

Credits 

• Host: Jaclyn Lindsey
• Guest: Pierre Thiam
• Producer: Melissa Malone
• Associate Producer: Becca Reed
• Assistant Producer: Nina Zaborney Kline
• Music Composition: Chris Christiana
• Design: Ben Gibson, Christine Do, Smithfield Studio

Transcript available at this link. 

Pierre Thiam is a Senegal-born chef, restaurateur, entrepreneur, and cookbook author whose passion in life is teaching people about West African cuisine. On this week's episode, he dives deep into the inspiration behind his newest cookbook, "Simply West African: Easy, Joyful Recipes for Every Kitchen." Pierre says he aims to show his readers that West Africa isn’t a faraway place, but rather all around.

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On today's episode of All in the Industry®, Shari Bayer has a special “On the Road” show from the Culinary Institute of America’s Worlds of Flavor conference, which took place November 2-4 at The CIA at Copia in Napa, CA, with the theme 'Africa and the World: Reclaiming the Past, Crafting the Future'. Worlds of Flavor is a 3-day International Conference and Festival that includes culinary demonstrations, presentations, panels, and workshops, plus, its famed world marketplace tastings and live fire and teaching kitchens at its beautiful campus. Today’s show includes two guest interviews from the conference: first, Pierre Thiam, Chef and Owner of Teranga and Yolélé with locations of NY and El Cerrito, CA, who is a celebrated chef, restaurateur, award-winning cookbook author, entrepreneur, and environmental activist. Born and raised in Senegal, Pierre is known for his innovative cooking style; at once modern and eclectic yet rooted in the rich culinary traditions of West Africa. Pierre is the founder of Yolélé, which distributes African food products around the world, including fonio, a climate-friendly and nutritious ancient grain from the Sahel region of West Africa. His critically acclaimed restaurant Teranga, located in Harlem, NY, serves fast-casual West African fare directly sourced from farmers in the region. Pierre is the author of three cookbooks including, The Fonio Cookbook, released in October 2019 and will add a fourth with the release of Simply West African (Penguin Random House; 2023). Shari's second guest is Zoe Adjonyoh, a chef, writer, entrepreneur, and founder of Zoe’s Ghana Kitchen Ltd. Zoe has been pioneering modern West African food in the form of supper clubs (London, Berlin, New York, Accra, Wales, Russia), her own restaurant in Brixton, pop-ups, street food, and events since 2010. In 2017 she released her debut cookbook Zoe's Ghana Kitchen, which was republished and released nationwide in the US in 2021 and landed her a spot on the New York Times Best Cookbooks of 2021 List. Zoe’s mission has always been to bring the great flavors of West Africa to a wider audience, and her work has been acknowledged through positive press and publicity including being named one of London’s hottest chefs by Time Out and one of “The 44 Best Female Chefs” by Hachette Cuisine France. Today's show also features Shari's PR tip to tell your story; two Speed Round games, and Shari's Solo Dining experience at Chef Christopher Kostow and Martina Kostow's Jew-ish Deli, Loveski, at the Oxbow Public Market in Napa, CA. 

Photo Courtesy of Pierre Thiam and Zoe Adjonyoh.

Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. 

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Chef, author, and co-founder of Yolélé Pierre Thiam saw the opportunity to start his business after discovering the dearth of West African cuisine in New York City and observing how smallholder farmers in Senegal made fonio, a nutrient-dense ancient grain, and West African staple. While working on the company, he thought about the positive social and economic impacts it could have both in West Africa and across the world. 

In this episode of Spill & Dish, George Hajjar, associate editor at SFA, speaks with Thiam about starting his business, the importance of collaboration, and the global food supply chain.

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This week's guest is US-based African chef, cookbook author and activist Pierre Thiam.

Pierre (who was born and raised in Senegal and now lives in the Bay Area) has dedicated his career to making West African cuisine and ingredients accessible to new audiences in the US and beyond. He’s the executive chef and co-founder of Teranga, his acclaimed fast-casual group of restaurants in New York City, where he sources food directly from African farmers, and is the co-founder of Yolélé, a purpose-driven food business that makes African ingredients available to US home cooks and restaurants, while connecting smallholder farms in West Africa with the global food economy.

Pierre is also the author of three cookbooks, including his most recent, The Fonio Cookbook: An Ancient Grain Rediscovered, which highlights simple African-inspired recipes for the home cook such as Fonio Fritters with Sweet Potato, Tamarind Roasted Chicken with Fonio and Fonio Chocolate Cake with Raspberry (among others!).

Learn more about Chef Pierre online at https://www.pierrethiam.com/ 

Purchase his cookbooks and fonio products at  https://www.pierrethiam.com/products

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This week we share stories about indigenous foods and food sovereignty, here in the U.S. and across the globe. We’ll explore the richness of indigenous ingredients, the power of small-holder farms, and the importance of representation. First, we explore the lasting impact of settler colonialism on the food sovereignty of indigenous people in the U.S. Then, we look to Yolélé Foods to understand how they are expanding the market for fonio while benefiting farmers in West Africa, where the grain originates. We hear from The Sioux Chef, Sean Sherman about his foray into the world of indigenous culinary history and look at battle to identify Palestinian cuisine as just that, Palestinian. 

Further reading:

Sioux Chef: sioux-chef.com

North American Traditional Food Systems: www.natifs.org

Reem Kassis: reemkassis.com

Reem Assil: reemscalifornia.com

Valerie Segrest’s TedTalk: tedxseattle.com/talks/food-sovereignty

In March, HRN began producing all of our 35 weekly shows from our homes all around the country. It was hard work stepping away from our little recording studio, but we know that you rely on HRN to share resources and important stories from the world of food each week. It’s been a tough year for all of us, but right now HRN is asking for your help. Every dollar that listeners give to HRN provides essential support to keep our mics on. We've got some fresh new thank you gifts available, like our limited edition bandanas.

Keep Meat and Three on the air: become an HRN Member today! Go to heritageradionetwork.org/donate. 

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Kat Johnson and Hannah Fordin catch up with Claire Alsup, a former HRN intern and the current director of business development at Yolélé Foods, a company with a mission to introduce West African ingredients to a broader audience and create opportunity for smallholder farmers. Halley Crane, another HRN conversation sits down with them too. They exchange thoughts on ancient grains, regenerative farming practices, and the food scene in the Bay Area. 

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New York City-based Senegalese chef Pierre Thiam has heightened the profile of West African cuisine in the United States with his restaurants and award-winning cookbooks Yolélé and Senegal. His new mission is to popularize the ancient supergrain FONIO in the U.S. and help farmers across the drought-prone Sahel region.

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Born and raised in Dakar, Pierre Thiam is the executive chef of Nok by Alara in Lagos and the owner of Pierre Thiam catering in New York. He is a also a James Beard award-nominated cookbook author, an ambassador for the culinary traditions of Africa and an advocate for responsible tourism. On today's episode, Pierre tells the remarkable story of his journey from busboy to chef and restauranteur in New York City and speaks about his commitment to fonio, an ancient grain indigenous to Senegal that Pierre is working to cultivate and export.

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