Cook
My name is Nonou Dembaga, Franco-malien chef born in Chalon sur Saône in France. I now live in Angers .
It all began in 2004, on my return from Mali where I spent two (2) years to discover the country and its riches. I was looking for an area in which I wanted to evolve. The only thing I knew is that I will put all my energy to be good. Following different experiences which have not been conclusive, I took the advice of my uncle Ba Moussa with whom I was living with in Creil, who encouraged me to do culinary arts. The important thing for him was that I find my way. I also had another one of my uncles, Issa, who had begun as a kitchen porter at the castle of Monvillargene and was a chef of banquets through hard work and perseverance.
My adventure in the kitchen began with an apprenticeship at the Château de La Tour. I had to show determination to convince this Chef (Jean Paul Pic) and his team who no longer wished to take an apprentice. This determination, combined with my motivation aroused the curiosity of the chef who decided to give me a chance.Framed by chefs Jean Paul Pics, Cédric Boissard and Frédéric Goncalvez, I learned of their know-how.
I went hungry for knowledge, after my apprenticeship,I went ahead to deepen and expand my culinary experiences in winter,and summer season. At thz Château Chantilly, at the Château of Gilly, through the hostellerie Bérard, a macaroon in the Michelin guide, as many encounters and experiences that have made me the Cook that I am.
These experiences show my need to learn and my desire to express myself in my plates and find freedom and creativity in work.The importance of my culture and passion for my job led me then to think about a young, innovative and dynamic project and sticking to my personality which gave birth to LA TOQUE NOIRE
LA TOQUE NOIRE ,private chef and event planning
.LA TOQUE NOIRE, in english the Black Hat, is a logo, a code orange and black color found on the uniforms of kitchen and service, dishes, decoration and material. A service must be recognizable at first glance.
Being completely independent in the development of my recipes, I wish to pay tribute to the richness of the cuisine related to my two cultures, Malian and more largely African and French by merging their culinary products. After some research, the term “Afrofusion” seemed perfectly translate this project.
Afro fusion is for me the know-how of French cuisine linked to the wealth of the African soil. So I decided to promote Afrofusion through my benefits.