How I Built This with Guy Raz HIBT Lab! Yolélé: Pierre Thiam
Aug 25, 2022
Pierre Thiam, a celebrated chef and co-founder of Yolélé, shares his inspiring journey from Senegal to New York City after a life-changing mugging. He discusses the ancient grain fonio, its potential for food security, and the challenges in promoting it globally. Thiam highlights how he embraces his cultural roots in his cooking and the transformative power of community support in establishing Yolélé. He also reflects on sustainable agricultural practices and the importance of diversifying diets with nutritious options like fonio.
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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.
Discovering Culinary Chemistry
- Pierre Thiam's initial kitchen jobs were driven by financial need, not passion.
- However, he became fascinated by the chemical reactions involved in cooking, sparking a genuine interest in food.
Overcoming Cultural Barriers
- Despite societal expectations against men cooking, Pierre Thiam became head chef at a Soho restaurant.
- He initially felt embarrassed about his profession, highlighting the cultural stigma he faced.
