Chefs across Africa are Pushing the Envelope when it Comes to Food

Whether it’s bringing foraging to the forefront of the culinary landscape or finding ways to make familiar flavors stand out, three African chefs are taking cuisine on the continent to new heights. South African chef and restauranteur Chris Erasmus believes that when it comes to food the process is just as important as the outcome, he specialises in the fine art of foraging and heritage food. His philosophy of “being conscious” evident not only in the menu at his award- winning restaurant ‘Foliage,’ but in how he runs it. In Lagos Gbubemi Fregene also know as Chef Fregz is determined to make Nigeria the continent’s number one food destination. After studying at one of the top culinary schools in the world, Le Cordon Blu in Paris, Fregene moved back to Nigeria and now he’s one of the most sought after chefs in the country. His speciality is combining western ingredients with traditional African dishes which has proved a big hit, but his dream is to take Nigerian cuisine global. Selassie Atadika wants to change the way you eat. Through her new movement: the nomadic dining experience, she encourages diners to ditch restaurants and move meals outside. Atadika worked across Africa with the UN for different agencies, her humanitarian work further proved to her how food ties communities together.SOURCE: CNN

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