How I Built This with Guy Raz A climate-resilient ancient grain with Pierre Thiam of Yolélé (2022)
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Sep 21, 2023 Pierre Thiam, a renowned chef and the co-founder of Yolélé, shares his journey from Senegal to New York City. After a fateful robbery shifted his career focus to cooking, he passionately promotes fonio, an ancient, drought-resistant grain. The conversation highlights the grain's incredible sustainability and nutritional benefits, as well as its cultural significance. Thiam discusses the impact of colonization on food systems and emphasizes the importance of empowering local farmers through this unique culinary endeavor.
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From Physics to Food
- Pierre Thiam initially came to the U.S. to study physics and chemistry but was robbed shortly after arriving in New York City.
- This led to him taking a busboy job, which unexpectedly launched his culinary career.
Finding his Passion
- Pierre Thiam's interest in cooking was sparked while working as a busboy, observing the chefs and their creations.
- He started as a dishwasher, progressed to prep cook, and eventually discovered the connection between cooking and chemistry.
Overcoming Cultural Barriers
- Pierre Thiam initially felt embarrassed about cooking due to cultural norms.
- However, he embraced it in New York and later found his family surprisingly supportive.