Join the Southern Food & Beverage Museum to welcome Chef Serigne Mbaye, a Senior Line Cook at Commander's Palace, as he demonstrates a dish that incorporates his personal journey through the culinary world, from Africa to New Orleans.
The program begins at 2 PM in the Rouses Culinary Innovation Center by Jenn-Air, samples are first come first serve. Free with museum admission.
Join Chef Serigne and NatFAB Fellow Howard Conyers on Saturday, June 3 for a Senegalese Creole Fusion Dinner, a five course popup dinner using locally sourced ingredients. Tickets and more information can be found here.
About the Chef
Although he was born an American citizen, Serigne Mbaye spent much of his childhood in a religious boarding school in West Africa, separated from his family. Serigne returned to the United States and his family at age 14. His time out of the country made regular high school difficult, but he discovered a love of cooking one Thanksgiving when he decided to tackle the job of cooking the turkey for his family. After finishing high school he attended the New England Culinary Institute, received The Gold Spoon Medal, the culinary equivalent of being awarded valedictorian, and then began working for one of the best restaurants in Cleveland, Ohio. After working and learning in the restaurant for a few months, Serigne was inspired to reconnect with his West African background by Chef Pierre Thiam, a James Bear nominated Chef who was the first to write a Senegalese cookbook in English. On return for a month long visit to Senegal, Serigne connected with Cliff Hall, the co-owner of the New Orleans Fish House, who ended up helping him make his way to New Orleans. Serigne began working at the renowned restaurant Commander's Palace, where he is now a Senior Line Cook.