events. Guests (Ghanaians of the middle class, expats living in the capital and tourists) are gathered around a large table and share the same meal. On this occasion I introduce them to my approach and explain where the produce come from.

Not all customers want to hear about the food challenges of tomorrow, some make their choices based on convenience, price or what s trendy, but the common denominator to keep people coming back will always be deliciousness. So, I believe the task at hand for today s chefs is how we make meals for a healthier and more sustainable diet which is delicious and is targeted to clients regardless of their choice priority. Ghanaians appreciate the

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nostalgia that comes with my dining experiences. I spend time identifying ingredients that are hard to find. I know I have succeeded when a guest starts telling me about childhood memories which a dish or beverage has conjured up. The Midunu restaurant is only a part of my commitment. I recently launched the Midunu Institute to share my message beyond my table. Its mission is to promote the preservation of African culinary heritage through three steps. First, the recruitment and training of Ghanaians youth ambassadors to document traditional culinary practices in 3 of the 16 regions of the country. Second, the launch of a multi-media behavioral change campaign to showcase challenges

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INSPIRATION