{"id":3867,"date":"2024-09-04T05:22:55","date_gmt":"2024-09-04T05:22:55","guid":{"rendered":"https:\/\/www.positivemayo.com\/?post_type=chefs&p=3867"},"modified":"2024-10-28T13:42:48","modified_gmt":"2024-10-28T13:42:48","slug":"pierre-thiam","status":"publish","type":"chefs","link":"https:\/\/www.positivemayo.com\/en\/chefs\/pierre-thiam\/","title":{"rendered":"Pierre Thiam"},"content":{"rendered":"\n

A committed chef and pioneer of West African gastronomy, Pierre Thiam is an ardent defender of local produce and small-scale farmers in the Sahel.\nA culinary ambassador on Californian soil, he has succeeded in bringing traditional African cuisine to the forefront and promoting it worldwide, both in his restaurants and in his books.\nA member of the board of directors of SOS Sahel, Pierre Thiam campaigns against food insecurity and for sustainable, solidarity-based agriculture, striving to open up new markets for ancestral know-how and African cultures, notably fonio, which he has made the main ingredient of his Yol\u00e9l\u00e9 ready-to-eat meals and snacks business.<\/em> “As a chef, I believe we have a responsibility to take concrete steps to combat climate change. Farming communities are under threat and we need to support them by sourcing consciously.”<\/em> <\/p>\n","protected":false},"featured_media":3755,"template":"","pays":[135,65],"class_list":["post-3867","chefs","type-chefs","status-publish","has-post-thumbnail","hentry","pays-senegal-en","pays-united-states"],"acf":[],"yoast_head":"\nPierre Thiam - Positive Mayo<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.positivemayo.com\/en\/chefs\/pierre-thiam\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Pierre Thiam\" \/>\n<meta property=\"og:description\" content=\"A committed chef and pioneer of West African gastronomy, Pierre Thiam is an ardent defender of local produce and small-scale farmers in the Sahel. A culinary ambassador on Californian soil, he has succeeded in bringing traditional African cuisine to the forefront and promoting it worldwide, both in his restaurants and in his books. 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