You're listening to TED Talks Daily, where we bring you new ideas to spark your curiosity every day.

I'm your host, Elise Hugh. Today's talk is part of our new 2025 TED Fellows films adapted for

podcast just for our TED Talks daily listeners. This is part of a

special series of episodes we release throughout the year showcasing the incredible stories behind

the TED Fellows program, which supports a network of global innovators. Today, we'd like you to

meet chef and culinary innovator Deweville Malanga. Malanga has traveled to nearly every country in Africa, tasting flavors straight from

farms and local kitchens to learn about the traditions that transform a dish.

Today, he runs a culinary center in Rwanda, where he works to train the next generation

of top chefs from across the continent, collaboratively crafting food that shares each country's culinary secrets with the world.

He shares the importance of honoring where you're from,

while also embracing the diversity and joy of the world's many flavors.

After we hear from Malanga,

stick around for his conversation with Ted Fellows program director Lily James Olds.

The good thing with food, like food bring people together, food on the border.

I believe the new generation really are pushing now to promote the amazing food heritage

who have in the continent.

My name is Jovi Malonga and I'm a chef. I've worked in many restaurants from Paris, from Germany, U.S., Japan, Thailand.

My experience in a fine dining restaurant around the world was amazing.

I've learned amazing technique. I've made amazing people.

I realized myself that I wanted to know more about Pan-African cuisine. And I took the initiative,

like to go back to the continent. I wanted to learn. I wanted to go back to school, to the grandmother

school.

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