Selassie Atadika is chef and founder of Midunu, and its nonprofit arm, The Midunu Institute, and a founding member of Trio Toque, the first nomadic restaurant in Dakar, Senegal. After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Chef Atadika completed course work at The Culinary Institute of America. Midunu is a lifestyle company as well as a nomadic and private dining enterprise in Accra, that embodies ‘New African Cuisine.’ It celebrates culinary heritage where culture, community, and cuisine intersect with environment, sustainability, and economy by employing biodiverse and indigenous ingredients including traditional grains and proteins to deliver Africa’s bounty to the table. A favored part of the Midunu dining experience is its final course, delectable, handcrafted chocolate truffles, which Chef Selassie uses as a base to feature the flavors and essence of Africa. In 2017 she was honored as one of the Global Top 50 Plant-Forward Chefs by the EAT Foundation and the CIA; in 2018 she served as a Stone Barns Center for Food and Agriculture Exchange Fellow; and in 2019 she was a finalist in the Basque Culinary World Prize.  She holds a Master’s in International Affairs from Columbia University’s School of International and Public Affairs and a Bachelor’s in Geography modified with Environmental Studies from Dartmouth College. Selassie Atadika has been sought for her thought leadership by CNN African Voices, The Financial Times, The Danish Broadcasting Corporation (DR), OmVärlden, as well as mentioned in Vogue, National Geographic’s The Plate, Entrepreneur, and Ebony. (Accra, Ghana) @midunu