I am a culinarian, educator, and food systems advocate demystifying African cuisines and the value it offers to the global community.

Services

“I understand how overwhelming it can be to grasp the diversity of African cuisines.”

Our time together will be a lot of things, but most of all, it’s an investment. You’re investing in a better understanding of the diverse cuisines of Africa, the plethora of ingredients and flavor profiles which will enhance your organization and the linkages between food systems and the environment. You’re also investing in your story, and most of all, you’re investing in how your organization can contribute to creating change in the world! Together we can build spaces for more flavor, equity, resilience, and biodiversity. I’ve bundled my most popular services for your convenience, although I do offer more customized experiences.

Keynote Addresses
Presentations
Cooking Demonstrations
Dining Experiences
Trainings
Consultations

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ENGAGEMENTS

About Me

“I come with a wide range of culinary influences, distinct life experience which has taken me throughout the African continent and an academic and work experience to understand the connections food has with many other disciplines.”

After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, I completed course work at the Culinary Institute of America. My 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. I singled out cocoa and add value to it by using chocolate as a base to feature the flavors and essence of Africa. I recently launched The Midunu Institute which looks to document and preserve the continent’s culinary heritage.

Honors

La Liste 2021: New Destination Champion: raising awareness of the African region and actively working to position the continent on the gastronomy map.

Best Chef Award 2021: Chef Selassie Atadika was listed as number 93 out of 100 top chefs in the world.

Best Chef Award 2020: Chef Selassie Atadika was listed as number 73 out of 100 top chefs in the world and the only African on the list.

Basque Culinary World Prize Finalist, 2019: honors chefs who are transforming society through gastronomy.

EAT Foundation and Culinary Institute of America Global Top 50 Plant-Forward Chefs: global list of 50 chefs and restaurants who are advancing plant-forward food choices