Chef and TED Fellow Dieuveil Malonga traveled to nearly every country in Africa, tasting flavors straight from farms and local kitchens, to learn about the traditions that transform a dish. Today, he runs a center to train the next generation of top chefs from across the continent, collaboratively crafting food that shares each country’s culinary secrets with the world.Following the talk, Lily James Olds, director of the TED Fellows program, interviews Malonga on Chefs Exchange, a program welcoming chefs around the world to share and innovate new methods of cooking.<hr> Hosted on Acast. See <a style='color:grey;' target='_blank' rel='noopener noreferrer' href='https://acast.com/privacy'>acast.com/privacy</a> for more information. Powered by <a href="https://firstory.me/zh">Firstory Hosting</a>

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What I learned from cooking my way across a continent | Dieuveil Malonga

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