Dieuveil Malonga

Because as a chef, I have responsibility.

We have a concept that we don't have a menu.

Just we wait what the earth gives us and we take what the earth gives us.

We give a little, let's say, some magic like this, the transformation that we do and to share with our guests.

Yeah.

The food of tomorrow is not African, is not American, is not French.

The food of tomorrow is the food that people who use product that have in the corner.

We have created a program called Chef's Exchange.

We are welcoming chefs from Colombian countries.

from Ethiopia, from Uganda, from New York, and from different places.

They came to visit us to understand more how we do, how we farm, how we create, how we innovate.

It's a space to share the philosophy and how we think about the food of today and tomorrow.

And so I think that's the impact, the global impact that we're creating.

It's another way to farm.

It's another way to cook for the better Africa for tomorrow, for the better world for tomorrow.

I love that.

I grew up, like, most of the time only women was cooking.

Like, it was chefs.

And when I went to Germany, when I started my culinary journey at school, it was more men than women.

And I was surprised.