Selassie is one of the co-curators of Food on the Edge 2020.
After over a decade spent engaged in humanitarian work with the UN and years of self-teaching in the culinary arts, Selassie Atadika completed course work at the Culinary Institute of America. Atadika brought her innovative approach, ‘New African Cuisine’ home in 2014. Her food enterprise Midunu, celebrates Africa’s cultural & culinary heritage. Its goal is to create experiences where culture, community and cuisine intersect. Midunu employs local, seasonal, and underutilized ingredients including traditional grains and proteins to deliver Africa’s bounty to the table.
Her cuisine has featured at a State Dinner and the prestigious James Beard Foundation. She holds a Master’s degree in International Affairs from Columbia University and a Bachelor’s Degree in Geography modified with Environmental Studies from Dartmouth College. Chef Atadika is launching the Midunu Institute which looks to advance consumer health and awareness while creating new economies through the understanding and use of indigenous African ingredients and culinary knowledge’