Why is it so important to engage in our food culture? What happens when culinary heritage is disappearing? Ghanaian chef Selassie Atadika will share her thoughts with us on August 10th in the opening session of our Symposium. With her concept of “New African Cuisine”, the founder of the restaurant Midunu is committed to the preservation of local culinary and cultural identity.

SPEAKER

Selassie Atadika, Midunu

After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Selassie Atadika completed course work at the Culinary Institute of America. Her company Midunu, a nomadic and private dining enterprise in Accra embodies ‘New African Cuisine’. It celebrates culinary heritage where culture, community and cuisine intersect with environment, sustainability and economy by employing local, seasonal, and underutilized ingredients including traditional grains and proteins to deliver Africa’s bounty to the table. Chef Selassie Atadika uses chocolate as a base to feature the flavors and essence of Africa. She launched The Midunu Institute which looks to document and preserve the continent’s culinary heritage. She was a finalist in the 2019 Basque Culinary World Prize.

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