ONLINE EVENT
Join writer, chef, and food justice activist Zoe Adjonyoh and social entrepreneur & culinary ambassador Chef Pierre Thiam for a virtual talk about the US release of Zoe’s cookbook, ZOE’S GHANA KITCHEN, and their collective mission to decolonize the food industry and encourage all lovers of food to experience the beauty of West African cuisine.
First published to widespread acclaim in the United Kingdom, Zoe’s Ghana Kitchen began as a pop-up restaurant in London. Now, in Adjonyoh’s American debut, ZOE'S GHANA KITCHEN: An Introduction to New African Cuisine – From Ghana With Love (on sale 10/19/21), the celebrated cook and writer shares classic dishes and her modern remixes of Ghanaian flavors. The recipes capture the innate flexibility of Ghana’s naturally healthy cooking and the accompanying essays tell the evocative story of how Zoe has used these tastes and food traditions to navigate her own identity.
The program will also include a virtual cooking demo of the Pan-Roasted Cod Seasoned with Hibiscus and Grains of Paradise. Recipes will be sent to attendees in advance of the event.
Tickets include the option to purchase ZOE'S GHANA KITCHEN: An Introduction to New African Cuisine – From Ghana With Love *shipped to your door by Kitchen Arts & Letters in New York City. *US only
ZOE ADJONYOH
Zoe Adjonyoh is a writer, chef, and food justice activist on a mission to bring African food to the masses. As a mixed-race, queer woman born to a Ghanaian father and Irish mother who works at the intersections of food, culture, identity, and politics, she is driven to create change in the food landscape. Through her online single-origin spice shop, teaching, and cooking, Zoe seeks to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora. Zoe also founded the platform Black Book for Black and non-white people working within hospitality and food media. Join her as she dismantles, disrupts, and decolonizes the food industry while supporting marginalized communities and building a more equitable food system.
PIERRE THIAM
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine dining world. He is the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His foods company Yolélé advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, Target, Thrive Market, and other retailers across America.
Born and raised in Dakar, Senegal, Thiam’s cooking style is at once modern and eclectic, rooted in the rich culinary traditions of West Africa. His newest cookbook, The Fonio Cookbook, was published in October 2019. His first two cookbooks, Yolélé! Recipes From the Heart of Senegal and Senegal: Modern Senegalese Recipes from the Source to the Bowl were finalists for several awards including the Julia Child Cookbook Award, the Gourmand Award in Paris, and the James Beard Award for Best International Cookbook.
Through his advocacy and many media appearances, he has become known as a culinary ambassador, dedicated to promoting West African cooking throughout the world. His TEDTalk, given at TEDGlobal 2017 in Arusha, Tanzania, has been viewed over one million times. Thiam sits on the board of directors of IDEO.org, SOS Sahel, Culinary Institute of America's African Cuisines Advisory Board and CorpsAfrica. He lives in El Cerrito, California with his wife Lisa, their daughter Na’ia, and dog Malcolm.
KITCHEN ARTS & LETTERS
Kitchen Arts & Letters is a bookstore devoted to food and drink, with titles imported from around the world. They emphasize works on food culture and innovation.
THIS PROGRAM IS GENEROUSLY SPONSORED BY:
