​​​​​​​How Khadim Mané is opening doors through Senegalese food

Khadim Mané’s story is one of inspiration – both in terms of his own journey and what he is looking to do for future generations.

Arriving from Senegal in 2010, Khadim has started up his own food business and now runs a successful restaurant Little Baobab, out of The Africa Centre in Southwark, London, which he is looking to expand on.

Alongside that, the chef also runs free training programmes, with a desire to provide opportunities to people who would otherwise be unable to afford such an experience.

A free route into hospitality

“From the beginning, I was saying it’s really important to give back,” Khadim told The Staff Canteen.

“I could see that a lot of young kids around me were saying they wanted to learn how to cook, but they did not have the possibility to pay for chef schools and chef training.

“I had the space and the time, why not share the knowledge I have with those young kids?

“Anyone interested can come to the Little Baobab family. When I get something in my head, I try to make it happen.

“The programme is a mix of things I have learned through my own journey, combined with West African cuisine, techniques, ingredients, culture and history.

“It is not only about teaching people how to cook a dish. It is also the story, about explaining where the food comes from, how it ended up being here, for example how the Portuguese influenced it.

“For me, it is very important that young people understand the food.”

He continued: “It is completely free. I wanted it to be free because I know what it feels like when you want to learn but you cannot afford the training.

“When I came from Senegal to London, I did not speak any word of English.

“I met a Moroccan guy who saw something in me and helped. I did so many festivals with him.

“That is how I started cooking for people, doing birthdays, small events and then building towards Little Baobab.

“I worked hard for it, but was lucky because someone saw something in me.

“So now, when I see young people who want to learn, I want to show them it is possible.”

Training young chefs

The six-week training courses for 18 to 30-year-olds of all backgrounds, which also includes paid-for health and safety courses, have been a big hit, selling out well in advance, with 10 students taken on at a time.

“I would be happy to take 20, but the space is not big enough,” Khadim said.

“There is already a waiting list, so the demand is there.

“The students are really committed. From the first group, six of them are now working with me in some way. Three are working in the restaurant and others help at festivals or during holidays when they are free from university.

“The idea is not only to train them and then leave them. It is to give them experience, job opportunities and contacts.

“If they want to take the next step, they can talk to me or I can introduce them to friends who have got a restaurant and they can follow their own journey.”

Building Little Baobab from scratch

Khadim’s inspiring story saw him progress from helping out at festivals to building a restaurant from the ground up.

“It is hard building things from scratch,” he explained.

“I had loyal customers and anywhere I would go for the pop-up or festival, they would follow me.

“It’s always hard to be seen, especially by people that don’t know Senegalese food. It’s different if you go to France, Spain or Italy, compared to the UK. People will say ‘Senegalese food? I have never had that’.

“There’s a lot of times you push yourself to be there, but the visibility I have had recently has helped.

“Before the restaurant, I did five years of pop-ups where I was hiring a place once a month and doing food and live music.

“Then in the summer, I’d do festivals like Glastonbury, WOMAD, We Out Here and Secret Garden, so you get seen more.