Pierre Thiam

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.

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.

Mike Kurtz, founder of Mike's Hot Honey, shares the labor-intensive journey behind popularizing his spicy condiment. Robert Craggs, Pladis's culinary innovator, reveals how trend scouting takes them around the globe for inspiration. Chef Pierre Thiam advocates for the ancient grain fonio, highlighting its potential and cultural significance. The trio discusses the intricacies of branding and scaling food trends, predicting that health-oriented and sensory-led foods will dominate future markets, driven by social media buzz.