Pierre Thiam

Join Chefs Todd Richards and Stephan Berrouet-Durand in conversation with Chef, Restaurateur, TED Global Speaker & Cultural Ambassador, Chef Pierre Thiam ! Also, check out Todd Richards' second book from which this podcast receives its name! Heritage Radio Network is a listener supported nonprofit podcast network. Support Roots, Heart, and Soul by becoming a member ! Roots, Heart, and Soul is Powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Pierre Thiam is an Author, Activist, and the Executive Chef at Teranga and NOK by Alara. His restaurants allow him to showcase West African cuisine with a focus on sustainability. He founded Yolélé to support smallholder farms in the Sahel region of Africa and advocate for the nutritious West African grain, Fonio. Pierre has also written four cookbooks so people can enjoy African cuisine at home. In this episode, Pierre shares how his passion for food took him from Dakar to New York City and how he uses his position to celebrate and preserve traditional food cultures. Pierre also shares how he promotes sustainable food systems, supports small farmers, and raises awareness about underutilised crops such as Fonio. Resources and links: Teranga website NOK by Alara website Yolélé website Pierre Thiam’s website Pierre Thiam on Instagram Pierre Thiam on X Pierre Thiam on LinkedIn Pierre Thiam on YouTube Connect: Future Fork podcast website Paul Newnham on Instagram Paul Newnham on X Paul Newnham on LinkedIn Disruptive Consulting Solutions website SDG2 Advocacy Hub website SDG2 Advocacy Hub on X SDG2 Advocacy Hub on Facebook SDG2 Advocacy Hub on LinkedIn This show is produced in collaboration with Wavelength Creative. Visit wavelengthcreative.com for more information.

🎧 Nos Nouveaux Modèles - Épisode avec Chef Pierre Thiam Dans cet épisode captivant de "Nos Nouveaux Modèles", nous accueillons Chef Pierre Thiam, le célèbre chef sénégalais qui révolutionne la cuisine ouest-africaine à l'international. 🌍🍽️ Chef Thiam partage son incroyable parcours, depuis ses racines à Dakar jusqu'à devenir un ambassadeur mondial de la cuisine africaine. Écoutez son récit inspirant, où il nous parle de ses défis, de ses succès, et d'un moment fort : sa rencontre marquante avec Bill Gates. Ensemble, ils explorent l'impact potentiel des ingrédients traditionnels africains, comme le fonio, sur la sécurité alimentaire mondiale. 🌱🤝 Il nous parle également de l'importance qu'il accorde à la collaboration avec les meilleurs dans leur domaine, ce qui l'a conduit à être un auteur et un entrepreneur à succès ayant un grand impact sur son environnement. Plongez dans cette histoire de résilience, de passion et d'innovation, et découvrez comment Chef Thiam fusionne tradition et modernité pour créer un pont culinaire entre l'Afrique et le reste du monde.

It’s our last episode of the season(!) and we’re talking hospitality — what it looks like, what it means, what it does for our souls — and we can think of no better expert to turn to than Pierre Thiam, the trailblazing chef, author, and activist. He talks about how sharing food is a literal blessing, how it can transcend borders, and he also reveals his firm stance on who makes the best jollof. And if you’ve ever wondered how much food is enough food when you’re hosting people? Pierre’s got the answer for that, too. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

This week, Pierre Thiam will change the way you cook with his secrets for mafé (peanut sauce), Senegalese barbecue and his favorite ingredient, fonio. Plus, journalist Jen Doll helps explain a puzzling new trend of dinner party hosts charging their friends; Adam Gopnik and Christopher Kimball reveal their favorite food books of 2023; and we make Pasta Rotolo with Spinach and Ricotta. Get this week’s recipe for Pasta Rotolo with Spinach and Ricotta here . We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotips Listen to Milk Street Radio on: Apple Podcasts | Spotify Hosted on Acast. See acast.com/privacy for more information.

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 . Sponsored by Verizon 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 . 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 Kindmaker 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. How kind are you? Visit kindness.org/KQ to get your KQ today! Contact us at podcast@kindness.org or on social at @kindnessorg.

This week, we are all about getting you ready for your Thanksgiving feast! First, cookbook author Amy Thielen sets us up with tips on keeping the holiday stress-free and enjoyable. She shares her remarkable thinking around “turkey secrets,” talks us through some of her favorite techniques for stuffing and starters, and leaves us with her amazing alternative to mashed potatoes, Fun House Baked Potatoes . Her latest book is Company: The Radically Casual Art of Cooking for Others. Then, Chef Eric Ripert talks us through simple seafood dishes to stand -in or accompany your turkey, like his Salmon Rillettes , a signature dish from Le Bernardin. His latest book is Seafood Simple. Then Chef Pierre Thiam brings West African flavors to the table with reimagined sidedish options like his Coconut Collard Greens with Butternut Squash . His latest book is Simply West African, Easy Joyful Recipes for Every Kitchen. Broadcast dates for this episode: November 17, 2023 (originally aired) When you shop using our links, we earn a small commission. It’s a great way to support public media at no extra cost to you! Your support is a special ingredient in helping to make The Splendid Table. Donate today

Send me a text message Embark on a culinary journey that promises to tantalize your taste buds with the vibrant flavors of West Africa. In this episode, Chef Pierre Thiam joins us on the couch to discuss his new cookbook, "Simply West African: Easy, Joyful Recipes for Every Kitchen." Chef Pierre takes us on a gastronomical adventure, introducing us to the diverse and rich culinary traditions of West Africa, how he's blended familiar dishes with a unique West African twist, all seasoned with the philosophy of "Teranga" - the Senegalese value of hospitality and sharing. Chef Pierre and I continue our discussion, emphasizing the importance of cooking with the senses and understanding the cultural connections behind the ingredients we use. He also helps us build our West African kitchen by sharing the essential tools and ingredients we should have in our pantry. This episode is not just an exploration of West African cuisine but a culinary journey that allows you to appreciate and understand the culture behind it. So, tune in, and let's bring the comforting and irresistible flavors of West Africa into your kitchen! BOOK: Simply West African by Pierre Thiam with Lisa Katayama on Amazon or Bookshop . SHOW NOTES & BOOKLIST: Find the episode show notes and a list of all the books mentioned here . MORE RESOURCES: Visit bibliolifestyle.com for more information and resources to help you in your reading journey. JOIN THE COMMUNITY: Join the BiblioLifestyle Community & the Bring Your Own Book (BYOB) Club for a fun, online book club experience! Come and share books you've read, get inspiration for what to read next, make friends, and encourage each other along the way. Learn more and join the community: bibliolifestyle.com/community .

L'animatrice invitée Madalena Pedro Miala rejoint Diaspora Food Stories pour cet épisode spécial mettant en vedette le chef et restaurateur Pierre Thiam. Né et élevé au Sénégal, le chef Pierre est connu dans le monde entier pour son travail de promotion des ingrédients et des cuisines d'Afrique de l'Ouest, ainsi que pour l'introduction du 'fonio', des céréales anciennes aux papilles gustatives Occidentaux. Au cours de cette conversation, Madalena revisite son enfance, son arrivée aux États-Unis et ses humbles débuts culinaires avant de se diriger rapidement vers le succès qu'il connaît aujourd'hui en cuisine et autant qu'auteur de plusieurs livres de cuisine célébrant la culture alimentaire Africaine. Cette conversation incroyable est également disponible en anglais.

Guest host Madalena Pedro Miala is joining Diaspora Food Stories for this special episode featuring chef and restauranteur Pierre Thiam. Born and raised in Senegal, Chef Pierre is known around the world for his work in championing West African ingredients and cuisines as well as introducing the ancient grain fonio to Western palates. During this conversation, Madalena revisits his childhood, arrival into the U.S. and his humble culinary beginning before fast forwarding to the success he is enjoying today in the kitchen and as an author of multiple cookbooks celebrating African food culture. The amazing conversation is also available in French. Listen and Connect Website Facebook Instagram Related Articles from Cuisine Noir Pierre Thiam Attempts to Create the World's Highest Pop-Up Restaurant A Modern Twist on Senegalese Cuisine with Pierre Thiam Diaspora Food Stories is produced by The Global Food and Drink Initiative, a 501c3 nonprofit. Together with your generous donation we can continue to preserve the oral history and culture of Black food and drink stories both in English and other languages spoken throughout the African diaspora. To donate, visit globalforgood.org.

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. Heritage Radio Network is a listener supported nonprofit podcast network. Support The Feedfeed by becoming a member ! The Feedfeed is Powered by Simplecast . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .

Pierre Thiam is a renowned chef, restaurant owner, cookbook author, and co-founder of Yolélé – a company working to introduce the world to fonio, an ancient West African grain built for climate change. But it hasn't been all sunshine and good harvests for Pierre. In fact, he was robbed just days after he first arrived in New York City from Senegal. It was 1989, and he had just traveled to the U.S. to study chemistry and physics. This chance incident, however, set Pierre’s life on an entirely different course. This week on How I Built This Lab, Pierre talks with Guy about his company’s work circulating fonio, a nutrient-dense and drought-resistant food source. Pierre also shares how he overcame cultural norms to embrace his cooking career, and his take on the connection between colonization and the vulnerability of our global food systems. This episode was produced by Katherine Sypher and edited by John Isabella, with music by Ramtin Arablouei. Our audio engineer was Gilly Moon. You can follow HIBT on Twitter & Instagram , and email us at hibt@id.wondery.com . See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .