Liam Tomlin ofSingita speaks about creating a culinary school linked to a restaurant that trains young chefs in South Africa and how chefs must use their privilege to inspire and grow others in their community.
Tomlin comes back to where it all started for him, in Connemara in Ireland to tell the story of the young people he works with in South Africa.
The Singita culinary school is giving some talented young people the chance to learn skills that can take them around the world and give them the chance to provide for their families.
Many of the students at Singita become chefs in the restaurant and he tells the story of one student and her adventure to train in New York with the team at Blue Hill at Stone Barns. It was a talk that inspired the whole room, “we can change lives by teaching these kids to cook.”
Take a young, talented but marginalised young African, put a pot in their hands and teach them kitchen skills and you create someone who is empowered and who can empower their whole community, their families and local suppliers.
Discover here one of our favourite slow-cooked beef stew recipes, for those that have a whole day to wait for it to be ready. But do not also forget to browse our other four top beef stew recipes from around the world.
Selassie Atadika talks at Food On The Edge 2019 in Galway, Ireland about her work with Midunu and how they look to Africa's culture and traditions to develop foodways that can feed the continent and the world.