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6:00 pm - 7:00 pm
The first panel in our bi-weekly panel series that will explore the ways in which the food and wellness world have adapted to meet the COVID 19 pandemic head on, turning crisis into opportunity.
Moderated by Elly Truesdell.
Panelists: Amy Chaplin, Michel Nischan, and Pierre Thiam.
Amy Chaplin is a two-time James Beard Award-winning cookbook author and vegetarian chef. Amy’s approach to cooking is inspired by nature and the healing benefits of whole food ingredients. Her recipes have been featured in T Magazine, the Wall Street Journal, the Washington Post, and Vogue, among other publications. She divides her time between Brooklyn and Upstate New York. @amychaplin
Michel Nischan is a chef and long-standing leader in the local, organic, sustainable food movement. A lifetime Ashoka Fellow, he serves as a Founding Director on the board of the Jacques Pepin Foundation; and on the advisory boards of Chef’s Collaborative, Modern Farmer, Good Food Media Network, and The Culinary Institute of America.
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine dining world. He is the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His company Yolélé Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America.
Wednesday, April 28th at 6pm ET
*Please note this event will be virtual. Ticket buyers will receive email instructions on how to join the event.