Pierre ThiamEvery podcast appearance, updated as new ones drop

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) November 15, 2024 (rebroadcast) Celebrate kitchen companionship with a gift to The Splendid Table today.

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.

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 .

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 .

In today’s episode of One on One, Antoine Abou-Samra welcomes Pierre Thiam Founder & President, Yolélé, and Founder & Executive Chef, Teranga, USA SPECIAL GUEST BIO Pierre Thiam is a celebrated chef, restaurateur, award-winning cookbook author, and entrepreneur. Born and raised in Senegal, he is known for his innovative cooking style, at once modern and eclectic yet rooted in the rich culinary traditions of West Africa. He is the chef and owner of critically acclaimed, Harlem-based restaurant Teranga , which serves fast-casual West African fare directly sourced from farmers in the region, and 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 the author of three cookbooks, and this September 2023 will release his third, Simply West African: Easy, Joyful Recipes for Every Kitchen . He has won numerous awards and accolades for his cooking and advocacy work and he is on the board of directors for two global nonprofits, IDEO.org and SOS Sahel. Here’s a TED Talk he did on the power of the ancient African grain fonio to help Africa prosper. Thank you for listening! Don't forget to subscribe to/follow our podcast. You can also follow us on our different platforms: Instagram: https://www.instagram.com/atablefortwo.live/ Facebook: https://www.facebook.com/atablefortwo.live/ Linkedin: https://www.linkedin.com/company/atablefortwo/

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

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. Spill & Dish 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 .

On this week's Cooking Issues, Dave and the gang are joined by Chef Pierre Thiam (of Yolele Foods and Teranga). Hosted on Acast. See acast.com/privacy for more information.

Interview with Chef Pierre Thiam, Yolélé Foods and Teranga Restaurant co-founder. From the website: "Yolélé was founded in 2017 to create economic opportunity for smallholder farming communities; to support biodiverse, regenerative, and resilient food systems; and to share Africa’s ingredients and cuisines with the world. 'Sharing culture through food has always been my driving passion, and YolÉlÉ was created in that spirit.' — Pierre Thiam." "Yolélé is a Fulani term of exuberance used throughout West and Central Africa. It roughly translates to 'Let the Good Times Roll' (or, like in New Orleans, 'Laissez Les Bon Temps Rouler!'). People shout out 'Yolélé!' to get parties started and people dancing. The Fulani people are the world’s largest nomadic group, living across government-drawn country lines. Like the Fulani, Yolélé aspires to transcend borders, bringing African culture to all." https://yolele.com and https://itsteranga.com/home --- Send in a voice message: https://podcasters.spotify.com/pod/show/nancygandcorryg/message Support this podcast: https://podcasters.spotify.com/pod/show/nancygandcorryg/support

Punk Rock HR Episode 132: My guest today is Pierre Thiam. He was raised in Senegal, but he is a New York-based chef, author, restauranteur, social entrepreneur, and culinary ambassador. Pierre is best known for bringing West African cuisine to the global fine-dining world. He is also the Executive Chef and co-owner of Teranga, a fast-casual food chain from New York City. Pierre’s company, Yolele Foods, advocates for small farmers by opening up new markets for crops grown in Africa. Its signature product, fonio, is found at Whole Foods, Amazon, and other retailers across America. Chef Pierre is on my show because I think he has an interesting perspective on COVID and what’s happening to small businesses, but also the climate crisis and, more importantly, leadership. We have an awesome conversation that highlights how an immigrant who got stuck in New York City can truly get things done. To learn more, sit back and enjoy this conversation with Pierre Thiam. In this episode you’ll hear: Pierre’s origin story. The intense food culture in which he grew up. How important his life in Senegal was for his career. What West African flavors and fonio are. The multifaceted work that he does. The connection between politics and food in the US. His message for those who are feeling lost or worried about the current state of the world. Resources from this episode: Laurie on Instagram Laurie on LinkedIn Read more from Laurie Work with Laurie Teranga's website Learn more about Pierre Yolele Food's website Yolele Foods on Instagram Pierre on Instagram *** EPISODE CREDITS: If you like this podcast and are thinking of creating your own, consider talking to my producer, Danny Ozment. He helps thought leaders, influencers, executives, HR professionals, recruiters, lawyers, realtors, bloggers, coaches, and authors create, launch, and produce podcasts that grow their business and impact the world. Find out more at https://emeraldcitypro.com

On today’s episode of THE FOOD SEEN , we return to Senegal with Pierre Thiam . In his follow up cookbook to “Yolele! Recipes from the Heart of Senegal” , Pierre brings a more contemporary perspective to the flavorful food of his complex culture. “Senegal: Modern Senegalese Recipes from the Source to the Bowl” , exlores influences not only by it’s French colonialist past, but digs deeper into the exportation of African heritage to the Americas as well. Okra, rice, and black eyed peas, find their origins in Senegal, alongside more traditional meals Thieboudienne aka Ceebu Jen (aka “The Rice of Fish”) , the national dish, meant to be shared from a common bowl. While paying homage to his Senegalese roots, Pierre never forgets to abides by the terenaga tenet, a Wolof word that means more than just hospitality, it’s a way of life. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info .