Dieuveil Malonga

And I came to Germany, it was like potatoes and all of this meat culture was something shocking for me.

It was a challenge, but the challenge really inspired me to start at a young age to do my food myself, like cooking for myself.

Yeah, the whole town to what the person I am today.

Let's see, I studied in the World International School in Germany.

When I was young, my ambition was like to go back on the continent.

But before to go back on the continent in Africa, I wanted to understand more about global food scene.

And so I was working in the very high-end restaurant and get a lot of connection.

I knew some Pan-African cuisines and I wanted to understand more.

That's why I was traveling and learn from other people and learn new techniques, learn new recipes, learn new ingredients and get the new taste for different countries in the world.

That was an amazing experience.

Still today, I will continue to travel so that I can learn from the technique and I can bring back the technique in there.

Like I can bring the technique from other countries in Africa.

So I've learned many techniques.

I think the first one is the product, the farming technique.

That's very important.

I have learned more from the farm to the table.

I've learned about fermentation, conservation, and also the taste.

All techniques I've learned from the different villages now in the continent in Africa helped me to create and also to innovate the restaurant.

And why is fermentation specifically so important?

So me, I live in a little village and I grew up in a village and now I'm living in a small village, many villages in Africa.