Ekò (Nigerian fermented corn), steamed corn, popcorn, corn honey
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From Africa to America
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About Chef Michael Elégbèdé
CULINARY ARTIST-IN-RESIDENCE
Born and raised in Nigeria, Michael Elegbede has been working in the kitchen since he was just a child. Growing up with his mother and grandmother being cooks and owning restaurants Nigeria, Michael quickly learnt his way around the kitchen cooking traditional Nigerian dishes. After moving to America and realizing his calling, he decided to further his knowledge in culinary arts by attending The Culinary Institute of America Greystone in Napa Valley California. Since graduating from CIA, he staged around the country and recently worked at Eleven Madison Park and The Nomad Restaurant. Currently, Michael is captivating New Yorkers with his eclectic twists on traditional Nigerian dishes and bringing awareness to the intricacies of his culture.
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