Investment Profile - Senegal
To Give African Food a Bigger Stage in New Orleans, a Chef Reaches Across Restaurant Scene By Ian McNulty
Grill, the MidCity restaurant known for its own exploratory approach of different cooking cultures. Kin, Willie Mae's Scotch House, MoPho, Bywater American Bistro, Turkey & the Wolf and Mosquito Supper Club are all on deck for the weeks ahead. “African cuisine doesn’t get as much credit as it should, so how can I show people how it connects to other cuisines?” said Mbaye. “Making dishes with these Chef Serigne Mbaye prepares a dish at his pop-up Dakar NOLA inside the Southern Food & Beverage Museum, which showcases the flavors of Senegal photo Ian McNulty different chefs, I think it shows how Senegalese cuisine is part of so many cuisines and can be SERIGNE MBAYE SEES LINKS to the food of his ancestral home of Senegal all around his related to them.” At 27, Mbaye had already racked up a remarkable adopted home of New Orleans, in the gumbo, résumé in the highest levels of American cuisine, the rice dishes, even the beignets. The young chef wants to build new connections cooking at Commander’s Palace and the Michelinthrough modern New Orleans cooking, and one starred restaurants L'Atelier de Joël Robuchon avenue is a series of collaborations with local in New York and Atelier Crenn in San Francisco. Today, he runs a recurring pop-up called Dakar restaurants. That series begins on September 22nd in conjunction with chef Marcus Jacobs, of Marjie’s 33
September-October 2020
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DAWN
www.africabusinessassociation.org
