Mory Sacko on Time's 2023 list of rising stars
After writing an article on the young French chef, the American magazine put him on the cover of its issue dedicated to "tomorrow's leaders".
What a journey since Top Chef... Mory Sacko continues to climb the ladder of French gastronomy with his Japanese, French and African-influenced cuisine. His latest accolade: he's on the cover of the next issue of Time, the prestigious American magazine, dedicated to the list of the world's 100 most promising personalities.
"Child prodigy
"French chef Mory Sacko is building a restaurant empire", reads the headline of the American magazine, which is full of praise for the chef, who has already been featured in the columns of Time. He owes his "child prodigy" status to his meteoric rise. As proof, he was chosen to cook for Emmanuel Macron at a summit on Africa. "And at MoSuke, where it can take months to get a dinner reservation, he's fed Timothée Chalamet, Forest Whitaker and former president François Hollande," writes Time.
Not to mention the show Cuisine ouverte, which he has been hosting since 2021, a not-to-be-missed event aiming to offer a rediscovery of France's gastronomic heritage. Time didn't fail to note the warm nature of the French chef: "The infectious smile atop his silhouette has made him a recognizable figure on the streets of Paris, where fans welcome him warmly".
Mory Sacko, as seen by Omar Sy
Like the other personalities selected by Time Magazine, Mory Sacko is introduced by a well-known figure.It was Omar Sy who took on the perilous task of transcribing the Malian-born French chef's passion: "Television was his window on the world. Mory learned from his mother and her African dishes that to feed your people is to love them, to bring them together in pleasure and warmth. His cuisine includes everything that makes up his history: the flavors of France, Africa and Japan. Mory has become a master of the culinary arts, and his recipe is to give up nothing of who he is," sums up the French actor now living in the United States.
For his part, the MoSuke chef is grateful for this "beautiful recognition for everything I try to transmit and tell on a daily basis through my work!", he enthused on his LinkedIn account.
The "Time100 Next" edition will be on newsstands and available online on the American magazine's website on September 25, 2023.
These news might interest you
Rhubarb emerges from the shadows
The queen of rustic pies and crumbles, rhubarb is best enjoyed as a fruit, whereas it is a vegetable. This original plant leaves behind its old-fashioned trappings to spice up the most creative dishes and awaken both sweet and savory palates. One of the first spring vegetables, but the most recent to hit our plates, it's making a name for itself time and time again.
The Meilleurs Ouvriers de France (Best Craftsmen in France) rely on this book to prepare their tests
When it comes to revising for the Meilleur Ouvrier de France (Meilleur Craftsman of France) competition, chef-candidates can count on The Encyclopedia of French Gastronomy. This book, first published in 1903, is a benchmark reference.
Our partners
Food products, kitchen equipment, tableware, service solutions...
See the full list of partners who place their trust in Gault&Millau
All our partners
