Kossi Modeste, Togolese entrepreneur, is reinventing African gastronomy with Afro Cooking, We Eat Africa and the show “L’Afrique a du Goût”, celebrating the flavors of the continent.
In the vast landscape of global gastronomy, dominated by Michelin stars and centuries-old European traditions, one man strives to redefine the codes. Kossi Modeste, Franco-Togolese entrepreneur and founder of the magazine Afro Cookinghas become a key figure in the Afro-Caribbean culinary scene. With a clear vision and unfailing determination, he not only highlights flavors that are often marginalized; he built an entire industry around them.
A journey forged by contrasts
Born in Lomé, Togo, Kossi Modeste grew up in a house where rigor and ambition were cardinal values. The son of traders, he saw his parents juggling discipline and creativity very early on. This family environment instilled in him an entrepreneurial spirit which he carried with him when he arrived in France at the age of five. But it was at 17, during a forced return to Togo for “ reconnect with your roots“, that Kossi truly discovers the richness of his culinary heritage. These three years spent in his native country, attending the Technical Institute of Electronics and Microcomputing, strengthened his attachment to his cultural identity.
« It was there that I learned that our culinary traditions are not just a story of plates, but a story of soul, memory and transmission. “, he confides.
The idea of a revolutionary media
On his return to France, Kossi multiplies his professional experiences, navigating between events, communication and digital. However, a frustration persists: Afro-Caribbean cuisine, rich in its history and flavors, remains relegated to a marginal place in the European gastronomic landscape. In 2013, he decided to change the situation by launching Afro Cookinga magazine that celebrates African and Caribbean culinary traditions while highlighting the chefs, producers and artisans who are their guardians.
« Cuisine is a gateway to culture, and it’s high time our dishes found their place in global conversations “, he explains.
Since its creation, Afro Cooking met with resounding success. Distributed in 19 countries, the magazine quickly became a reference, bringing together enthusiasts, professionals and the curious around a common mission: to promote Afro-Caribbean gastronomy. But for Kossi, this project is much more than just media. It is a tool of cultural diplomacy, a way of restoring dignity and visibility to often stereotyped traditions.
A growing culinary empire
Far from being content with a magazine, Kossi Modeste thinks big. In 2018, he co-organizes the festival We Eat Africaa unique event that brings together chefs, producers and enthusiasts with the aim of celebrating African culinary diversity. Under his leadership, discussions on themes such as “ Fusion cuisine versus traditional cuisine » take on a new dimension, combining cultural reflection and gastronomic innovation.
« The idea was to show that our traditions are alive and that they can dialogue with current trends without losing their essence “, he explains.
But Kossi doesn’t stop there. He joins forces with other emblematic figures of the diaspora to launch initiatives such as the competition Togo has incredible talenthighlighting young Togolese creators, or even the Aphrodisiac Festivalwhich celebrates African art and culture in all its forms. These projects demonstrate a limitless ambition: to build a cultural and economic ecosystem around Afro-descendant identities.
A sharp entrepreneurial vision
Behind Kossi Modeste’s success lies a rigorous entrepreneurial approach. Inspired by the economic models of large groups, he structures his projects with a keen sense of strategy. Each initiative is thought of as a piece of a larger puzzle, intended to transform the perception of Afro-Caribbean cuisine on a global scale.
« For our traditions to be respected, they must also be economically viable “, he says.
This approach allows it to build solid partnerships with companies, institutions and media, while attracting a new generation of consumers. By investing in digital, particularly through podcasts like Determined Afropreneurit offers concrete tools to those who, like him, want to undertake and innovate by celebrating their culture.
Persistent challenges
However, Kossi’s journey is not without its challenges. In a market still dominated by preconceived ideas and a lack of diversity, imposing an alternative vision requires constant resilience. Stereotypes associated with African cuisine – often seen as “ simple » or « locale » – remain a major obstacle. But for Kossi, every criticism is an opportunity to educate and deconstruct prejudices.
« We are not asking permission to exist. We take our place, because it belongs to us “, he insists.
A legacy under construction
Today, Kossi Modeste embodies a new generation of Afro-descendant leaders, proud of their roots and determined to redefine global narratives. Through his initiatives, he shows that gastronomy is much more than a matter of taste: it is a vector of cultural power, a tool for social transformation.
By reinventing the codes of Afro-Caribbean cuisine, Kossi does not just delight the taste buds. It tells a story – that of a heritage that refuses to disappear, of a culture that reinvents itself, and of a man who believes in the power of sharing. “ Cooking is an invitation. It reminds us that, despite our differences, we are all at the same table », he concludes.
In a world in search of meaning and diversity, Kossi Modeste’s vision is an inspiration. And if his name is not yet on everyone’s lips, there is no doubt that his impact will resonate for generations to come.
Notes and references
- Selom Crys – Kossi Modeste: Nothing is impossible for those who believe and act
- Afrik.com – Kossi Modeste and African gastronomy
- Gnadoe Media – Chef Anto and Kossi Modeste in “Africa Has Taste”
- Togo Talent Awards – The founders of the concept “Togo has incredible talent”
