“They’re within their 70s,” he recalls. “They certainly were pressing the plates because we have our plates built like old-fashioned wares … Both the mother and the father are like, ‘This is like what my grandmother applied!’ Then a plate got that produced [the father] back again to meals he’d had in his childhood. He teared up and named me around, and began praying for me – he prayed for me for 10 minutes. I was crying, and it was overwhelming. It shows the deep and mental level that food resonates on.”
Elégbèdé served out at his mother’s restaurant and bakery in the US before his formal education and being employed in Michelin-starred restaurants.
Elégbèdé served out at his mother’s restaurant and bakery in the US before his formal education and being employed in Michelin-starred restaurants. Picture: Manny Jefferson/The Guardian
The restaurant is not cheap – apart from individual events, it includes set choices for $200 ahead. Elégbèdé is expecting it could redefine fine food with no trappings of western haute cuisine.
Over a long time, the commercialization of newsone in the west has slowly taken off, both on a road level and through Michelin-starred restaurants. Nevertheless, the mounting and speech of African food in elite western adjustments sometimes thinks divorced from the African situation, Elégbèdé says.
“I do believe at the early points of my job, in lots of ways, I was creating Nigerian food to suit right into a western narrative. It’s similar to this beautiful bright large plate, and there is Nigerian food curated in the center. It appeared beautiful, but I was exactly like, ‘This could be anything one day.’ Yes, there is gbegiri [a rich, yellow soup created from beans] onto it. Nonetheless, it may be like lobster bisque. Nothing is signing it to us.”
Even small signatures of African identity – like the indigenously-made tableware – work to decolonize some ideas of African culture, he says.
Investment in food tourism, and help for small, beloved local restaurants, named “bukas” in parts of Nigeria, can foster a better feeling of price in local cuisine. “We don’t have one place in Lagos that is a center for road food, wherever you move there because there is a row of Akara [a small cake made of beans or cowpeas], of bold [grilled plantain], or corn, or [roasted] coconut – most of these wonderful road food realities. It’s a disgrace,” he says.
Realgymnasium Rämibühl is Zurich’s oldest “gymnasium” — a publicly funded, academically selective high school, or “grammar school.” Its students graduate with the Swiss “Matura,” which entitles them to study any subject at any Swiss university. Realgymnasium offers an all-round education with special emphasis on modern and ancient languages, and is an IB World School.
“The Realgymnasium Rämibühl in Zürich looks forward to offering its students a new outlet for their creativity as well as new insights into world events and how they get reported,” said English teacher Martin Hulton Bott.
News Decoder works with students at partner schools in diverse ways.
We help them to publish multimedia content on our website and to organize webinars on topics of global interest. Our professional correspondents offer workshops on pitching, reporting, drafting and revising, and they mentor students, some of whom end up interning with us. We offer E-Learning courses, and students produce a podcast series with our UK partner, podium.me.
New staff inject fresh ideas into News Decoder.
Two new staff members have recently joined News Decoder, bringing new ideas to our non-profit startup.
Managing Director Maria Krasinski succeeds Lauren Heuser, and Leila Roker joins as our Communications Intern.
Based in the United States, Krasinski has three degrees from the University of Chicago, including two master’s, in International Relations and Public Policy. She worked with WorldChicago, which organizes U.S. State Department professional and educational exchange programs, between 2012 and 2017, eventually serving as Vice President.
She then served in the U.S. Peace Corps in Tbilisi, Georgia. More recently, she illustrated the book “Art Hiding in New York: An Illustrated Guide to the City’s Secret Masterpieces,” and she and author Lori Zimmer have signed for a second book, “Art Hiding in Paris,” due out next year.
Also a U.S. citizen, Roker recently graduated from the American University of Paris with a degree in Journalism and lives in the French capital. She has written for WWD, Forbes and NBC, and worked for NBC at the recent Olympic Games in Tokyo. A native New Yorker, Roker is contemplating a career in luxury marketing or journalism.
At the more upmarket end, Ìtàd, he claims, is his way of featuring an easy method Nigerian food may be expressed.: “It’s fascinating to be in a location with our food – to enjoy with it, in a way that is clear to us, and however enjoyment and innovative.”
… we have a small favor to ask. Thousands are embracing the Guardian for a start, separate, quality media every day, and viewers in 180 countries worldwide now help us financially.
We think everybody else deserves the use of data that is grounded in science and reality and analysis grounded in authority and integrity. That’s why we built a different decision: to keep our confirming start for many viewers, aside from wherever they live or what they can pay. This implies more folks may be better informed, united, and encouraged to take significant action.
In these challenging instances, a truth-seeking worldwide media organization like the Guardian is essential.