Jolof to Jambalaya: An Evening with Chef Pierre Thiam. Come join us for a 5 course meal carefully prepared by Award Winning Senegalese Chef Pierre Thiam on Saturday, March 25, 2017 at the Southern Food & Beverage Museum in partnership with Dillard University Ray Charles Program in African-American Material Culture and Carolina Q NOLA.
About Chef Pierre Thiam:
Touted as “The King of New African Cuisine”, Pierre Thiam (pronounced CHEE-AM) is a world-renowned chef, restaurateur and celebrated cookbook author.
Currently the Executive Chef at the celebrated Nok by Alara in Lagos, Nigeria, his pan-African fine dining menu brings an elevated experience of the African diaspora onto the table. Clientele includes the Who's Who of Africa including Nobel Laureate Wole Soyinka, the Emir of Kano and the King of Morocco.
Based in New York City, Pierre Thiam Catering introduces contemporary interpretations of ethnic flavors to a diverse, savvy clientele including UN General Secretary Ban Ki Moon and NBA basketball player Joakim Noah.
Thiam is a leading advocate for world hunger alleviation, responsible tourism, as well as a spokesperson for the rich culinary history of Africa and its Diaspora.
He has also authored two groundbreaking cookbooks. His first book, Yolele! Recipes from the Heart of Senegal was a nominated finalist of the IACP Julia Child Cookbook Award as well as a Special Jury Award Winner at The Gourmand World Cookbook in Paris, France. It is currently featured in Cultural Expressions section at the Smithsonian’s New Museum of African American History and Culture (NMAAHC).
His second book, SENEGAL: Modern Senegalese Recipes from the Source to the Bowl was a finalist for the James Beard Award for Best International Cookbook. In 2016, Thiam made a guest appearance on CNN’s acclaimed television show, Anthony Bourdain: Parts Unknown.
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