Lily James Olds

And then you have to take a boat to get to a peninsula.

Exactly.

How did you decide that that was where you wanted your space to be?

And why do you think this vision is so important for the future of the continent?

You know, I think connected to how you do things different at Culinary Innovation Village, I also was really excited to see how many women chefs you had as part of the group that you were training.

Obviously, there's such a big gender divide and that title of chef is often put on men and women are often left as the home cooks.

How do you think about teaching and training in that way, both men and women together?

Right.

OK, one more question from me, which is kind of my the nerdy thing, since I love to cook so much myself.

So obviously, when I came to your space, I was lucky enough to witness your incredible collection of cookbooks from different chefs, many from the continent.

And I know that you are currently working on your own cookbook.

What are two cookbooks that you'd recommend that highlight food from the continent?

And so it sounds like we should wait until your cookbook comes out and then we'll get all the five in one, the stories and all the recipes.

Oh my gosh.

I cannot wait.

Okay.

Well, thank you so much for this conversation, Malanga.

It was, as I've told you many times, it was such a treat to get to visit your gorgeous, incredible, inspiring space.

And thank you for this conversation today.

Hi, Patricia.