
Episode #1
Serigne Mbaye on Michelin and Who Gets to Define Great Food
<p >Michelin is coming to New Orleans. What does that recognition mean to a chef whose food was never waiting for Michelin to validate it?</p> <p >For the first full episode of On Our Way, Noël Burgess goes inside Dakar NOLA with James Beard Award winner Chef Serigne Mbaye.</p> <p >Their conversation starts with Michelin but quickly becomes something bigger: who gets to decide what great food looks like, which culinary traditions are treated as technically serious, and what recognition from institutions like Michelin can mean — and what it can't.</p> <p >Serigne talks about Senegal, teranga, the...


