info@bashirmunye.com
Chef Bashir Munye is a Somali-born, Italian-raised culinary educator, food advocate, and co-founder of the African Food Study Centre. With over 25 years of experience, he is committed to decolonizing culinary practices and promoting food sovereignty.
Bashir has served as a culinary professor at George Brown College, where he designed inclusive curricula and mentored future culinary leaders. As a community advisor, he played a pivotal role in the development of the Toronto Black Food Sovereignty Plan, approved by City Council in 2021, addressing systemic barriers to food security for Black communities.
Through his work at Black Creek Community Farm, Bashir developed sustainable food initiatives that merged cultural relevance with economic viability, strengthening community engagement. His efforts emphasize culturally appropriate foods, equitable systems, and the celebration of African culinary traditions.
Bashir’s interdisciplinary approach aligns with the Harriet Tubman Institute’s mission to advance research on African and diasporic histories, fostering a deeper understanding of social justice issues. His advocacy for food justice and sustainability continues to inspire systemic change, making him a leader in advancing inclusive culinary practices and community empowerment.
Keywords: Afrofuturism, Decolonization, Culinary Education, Food Sovereignty, African Foodways, Sustainability, Diaspora Studies, Culturally Appropriate Foods, Social Justice, Ancestral Knowledge, Community Engagement, Anti-Colonial Practices, Food Systems Equity, Interdisciplinary Research, Performative Learning