Cooking Back to Our Roots Season 2 features a panel of Dutch CEOs, entrepreneurs, and high potentials from the African diaspora as they share how history impacts their lives.
AMSTERDAM, NETHERLAND / ACCESSWIRE / October 27, 2023 / Following the success of the eclectic web series Cooking Back to Our Roots, Diversity Equity and Inclusion Consultant and Nutrition Advocate, Vivian Acquah, is gearing up to launch the show's second season on Sunday, November 5, 2023.
Season 2 of Cooking Back to Our Roots consists of 4 episodes that explore the collective history and culture of the African Diaspora in the Netherlands and the journey of reconnecting to their roots while developing a deeper appreciation for their heritage. For each episode, host Vivian Acquah is joined by a panel of Dutch CEOs, entrepreneurs, and high potentials from the African diaspora as they share how history impacts their lives.
Cooking Back to Our Roots underscores the significance of food and its potential to trace the threads of history and provide a more profound understanding of each other. The program offers lessons about cultures, generations and traditions, as well as views, feelings, and challenges.
The first episode of the program kicks off with an interview with the Head of Talent Acquisition at Heineken, Kobi Ampoma and Communications Manager and Creative Artist Benedicta Badu (Netherlands & Ghana with a stimulating discussion on the significant influence of the Dutch Slavery history on the African Diaspora in the Netherlands. In Episode 2, Vivian explores the culinary traditions of the former Dutch Antilles and their deep-seated roots in the past with the help of her guests, Sacha Martina, Founder and CEO of Your Talent Agency and Award Winning Global Transformation Leader Edson Hato.
Director at Deloitte Hilary Richters & Senior Banker (ABN AMRO) turned Social Entrepreneur Roots Inspire Sergio Panday (Netherlands & Suriname) are featured in the series' third episode as they delve into the concept of Sankofa and explore the cultural significance of a favorite Surinamese meal. Vivian effortlessly incorporates the meaningful Adinkra symbol "Sankofa," using lessons from the past as building blocks for a better future. The series culminates with an interview with Neuroscientist and Founder of Brain Matters Consulting, Dr. Marcia Goddard, as she offers her outlook on the Netherlands and West Africa.
Cooking Back to Our Roots Season 2 offers a rich visual experience along the home countries of African-Dutch high potentials from the business world. Viewers are treated to a cultural feast of the eyes through fashion and art. Vivian is always dressed in colorful, authentic African attire, and new, inspiring art hangs on the wall each episode.
Until now, there has never been an online TV Program dedicated to Dutch CEOs, entrepreneurs, and high potentials from the African diaspora. When asked about her choice of guests for season 2, Vivian explained: " I came from the corporate world and was missing that connection and inspiration. I wanted to offer a new perspective and break through the feeling of 'I am the only one.I specifically include corporate high potentials in my program. This provides a new sound and a different vision for entrepreneurs and business people."
Cooking Back to Our Roots was produced By Vivian Acquah through the help of a grant from the City of Amsterdam. A representative from the municipality said: "This project scores high on knowledge sharing and awareness. Food is an underexposed perspective and, therefore, important. Moreover, the initiative connects different groups from the diaspora. It is a project that wants to make people aware of the importance of traditional cuisine and its role in connecting people to their roots."
As a Certified Diversity Equity and Inclusion expert, Vivian is on a mission to inspire 1 million leaders to embrace inclusivity in the workplace. She said: "Cooking Back to Our Roots offers stories to bring that message across the stage in an inspiring way."
Media contact: Vivian Acquah
Tel: +31631 916922
SOURCE: Cooking Back to Our Roots
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