Steinhardt's "Only In New York" series continues with an interactive cooking class and discussion with chef, author, and social activist Pierre Thiam, who is best known for bringing West African cuisine to the global fine-dining world. 

Thiam is the Executive Chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria, and the Signature Chef of the five-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His company Yolélé Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolélé Fonio, is found in Whole Foods, Amazon, and other retailers across America. In addition, all purchases from the company website support local farmers in Africa.

After the cooking class, join a discussion of "The Role of Black Chefs in Shaping the American Cuisine" led by adjunct professor, culinary historian, and chef, Scott Alves Barton.