2024-07-02 10:12:55
Within the Cameroonian culinary world, one title thrills the style buds and ignites the creativeness: Émile Engoulou Engoulou. This excellent chef, a real alchemist of flavors, is redefining the contours of Cameroonian gastronomy, marrying custom and innovation with a boldness that leaves nobody detached.
The bizarre journey of a culinary visionary
Born in 1962 in Douala, Émile Engoulou Engoulou grew up in a big household, lulled by the charming aromas of conventional delicacies. Regardless of the prejudices of the time, younger Émile was irresistibly drawn to the kitchen. “I used to be forbidden to prepare dinner,” he remembers with a mischievous smile. “The others gave me a feminine title once I went there. However I needed to assist my mom.”
From administration to culinary creation: a path strewn with pitfalls
After learning resort administration in France, Émile returned to Cameroon with the agency intention of revolutionizing the sector. Restaurant supervisor, guide, entrepreneur… he did all of it earlier than lastly giving in to the decision of the pots and pans in 1999, following the demise of his mom.
The Yaoundé Municipal Membership: a laboratory of style improvements
It’s on the helm of the Yaoundé Municipal Membership that Émile Engoulou Engoulou offers free rein to his overflowing creativity. His credo? Revisiting conventional Cameroonian dishes within the type of canapés. “My dream is to see my Ndolé-Miondo, Foss-Bobolo, Nnam Ngon-Bobolo, Ekoki-Plantain canapés on airline menus!” he exclaims enthusiastically.
The foss: the star ingredient that divides
Amongst his most daring creations, the foss-bobolo couch is especially talked about. For many who do not know, foss is a weevil larva thought of a delicacy in Cameroon. “It is my favourite dish,” the chef admits with out complicated. However will he handle to persuade a world clientele to style these white worms cooked in sauce?
A culinary philosophy rooted within the terroir
Émile Engoulou Engoulou swears by native merchandise and Cameroonian culinary traditions. “The way forward for meals requires research of how grandpa and grandma ate,” he says. “The dietary necessities are behind us! Ndolé grows by itself right here!”
Coaching the subsequent technology: a dedication to the longer term
Past his culinary prowess, Émile Engoulou Engoulou is dedicated to coaching the brand new technology of Cameroonian cooks. He created the H2T Academy in Yaoundé, the place he passes on his ardour and know-how to future skills within the nationwide gastronomy.
Social influence past the kitchen
The chef would not cease there. As a part of his social duty, he volunteers to coach road youngsters in road meals trades. “I attempt to train good hygiene practices and we work on the evolution of the carts,” he explains.
Émile Engoulou Engoulou embodies the renewal of Cameroonian delicacies. Between custom and innovation, he traces the trail of a nationwide gastronomy pleased with its roots and resolutely turned in direction of the longer term. His daring creations, such because the now well-known foss-bobolo couch, divide as a lot as they fascinate, however one factor is for certain: they go away nobody detached.