This winter i was fortunate enough to join the farmer to farmer project and get to travel to africa and help chefs in Bamako. The primary objective of this assignment is to train food purveyors, chefs, and staff on creatively utilizing local foods to meet the needs of diverse customers. The secondary objective is to provide training on menu creations that considers cost, nutrition, and presentation factors. The introduction of nutrient dense foods is desired when available to counter the generally low nutrient, high carbohydrate diet.
Me and the staff from the sleeping camel crew cooking at the embassy.
Sailing down the Niger R. and catching some dish for lunch.
Bogolan Temple in Segou
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