Dieuveil Malonga

You don't know.

The story behind, that was the big difference.

My first time that I tasted the carrot when I was in Cameroon, I was different.

Number one, like, it was sweet and flavorful.

And the texture was very different.

And it was very small carrot.

It was not like the big carrot that we usually use in Europe.

And I was very surprised.

I was connected with the product, with the people, and with the region.

After traveling, my ambition was like, I want to share what I've learned in different countries in one place.

Culinary Innovation Village is a food campus that we have created with my team.

We have a training center.

We train the next generation after, let's say, the big chef of tomorrow.

The students come from different countries in Africa.

From now, we have seven nationalities.

and they bring another new dish, they bring Sadama another new way of farming.

It's a huge exchange between me and the students.

When I travel, I bring many seeds from different countries.

We have more than 100 varieties of fruit and vegetables.

We teach our students how to farm.