Chef Pierre Thiam: Senegal: Modern Senegalese Recipes from the Source to the Bowl
World-renowned chef Pierre Thiam joined the West African Research Center and the Dakar Women’s Group on Wednesday, June 7th, to discuss Senegalese and West African cuisine, linking it to the importance of local produce, cereals, vegetables, and fruit.
Chef Thiam, who is known around the world as the ambassador of West African cuisine, headed up the 2017 Tastes of West Africa Culinary Institute that took place in Senegal in February. His restaurant, Nok at Alara, in Lagos continues to receive rave reviews.
In Dakar on Wednesday, Chef Thiam presented as Q&A with faculty from the City College of New York and Barbarao Syrrakos of the Dakar Women’s Group. During this session, Chef Thiam shed light on the background of his leaving Senegal in the mid-80s to go and try his luck in US higher education. While working as a waiter, his fascination for cooking was born and from that point forward followed his calling to become a chef.
Chef Thiam also discussed Senegalese cuisine and the need to preserve traditional recipes, especially since they are particularly healthy. He insisted on the re-introduction and importance of local produce for both their nutritional quality and richness as an effort to keep the people healthy.
Chef Thiam is famous for his appearance on Anthony Bourdain’s Parts Unknown, CNN’s Inside Africa, and Food Network’s Iron Chef. His two books showcasing West African-influenced cuisine are: Yolele! Recipes from the Heart of Senegal and more recently SENEGAL: Modern Senegalese Recipes from the Source to the Bowl.
