Koundé Cissé
/The Mandela Washington Fellowship for Young African Leaders is the premier initiative of the U.S. Government's Young African Leaders Initiative (YALI). Established in 2014, it has engaged close to 6,500 young leaders from all Sub-Saharan African nations. Targeting accomplished individuals aged 25 to 35, the program recognizes their achievements in fostering innovation and positive change within their communities and countries.
We have had the privilege of working with Mandella Washington Fellow, Koundé Cissé for the past few weeks. Koundé owns and operates her catering business, Koundé Vision in Mali, and came to America to diversify her dishes, expand her knowledge surrounding nutrition, teach cooking courses, and learn more about how to manage a large staff.
Interview with Koundé Cissé
Q: Can you tell me a little about yourself and how you got involved in the Mandela Washington Fellowship?
A: I am Koundé Cissé from Mali. I am married and the mum of four girls. I got involved with the Mandela Washington Fellowship through previous fellows who told me it would open a door of opportunities.
Q: How long have you been passionate about cooking? When did you decide that this is what you wanted to pursue?
A: I have been passionate about cooking since I was young. I like food, and my relatives also found my food delicious, so I decided to make it my business. I have been working in that field since 2018, so 5 years now.
Kounde and staff working at Kounde Vision
Q: Can you tell me a little about your catering business, Koundae Vision? How did it get started, and where do you see it going?
A: I started Koundé Vision by selling my biscuits in front of my door on a small table, then I looked for a partnership in some shops to sell my biscuits. After that, some English clubs started calling me for snacks during their meetings. It was at that time that I got the idea to provide a catering service. Now I provide catering services to enterprises, organizations, some embassies, and also to some Malian associations. We also provide food for weddings and naming ceremonies. I even got the chance to provide catering service to the Supreme Court of Mali. Since 2021, I have opened a fast food kiosk restaurant where I sell food every day. My dream is to open many other kiosk restaurants in Mali and a big restaurant where I can have a venue to rent to people for their meetings, have my own delivery service channel, and also expand my business in other countries.
Q: How would you describe your dishes?
A: I make traditional dishes as well as modern ones. It all depends on the client's needs. One of my client's favorite foods in my restaurant is widjila, a food of the north of Mali made with our traditional spices, bread, and a red sauce with meat or chicken.
Q: Were there any particular skills or areas you were hoping to develop during your time at La Soupe?
A: YES, absolutely! I wanted to diversify my dishes by learning those skills in a US organization, having a notion about nutrition, giving cooking courses, and managing a big staff.
Q: Were there any particular skills or areas you were hoping to develop during your time at La Soupe?
A: All the techniques that I wanted to learn have been provided by La Soupe. I am simply satisfied.
Q: What was your favorite part of working with La Soupe and in Cincinnati?
A: As I love cooking, my favorite part at La Soupe was in the kitchen with Alae, who was patient with me and a good teacher. I also enjoyed the educational class we have had with teenagers. I have been lucky to meet Cincinnati's Malian community, so I spent a good time with them as well.
Q: What was your favorite part of working with La Soupe and in Cincinnati?
A: As I love cooking, my favorite part at La Soupe was in the kitchen with Alae, who was patient with me and a good teacher. I also enjoyed the educational class we have had with teenagers. I have been lucky to meet Cincinnati's Malian community, so I spent a good time with them as well.
Q: What did you learn during your time with La Soupe?
A: I am impressed by La Soupe teamwork, so I have learned how to coordinate work with a big staff, discover new dishes, have notions on nutrition, know techniques of giving cooking courses, etc.
Q: You spent some time in Texas before coming to Ohio. What was your experience like there?
A: I had a very good time in Austin, Texas. At the Austin Business School of UT Texas, I met 24 African leaders, shared experiences with them, and learned from each of them. We have had an exceptional business professor, John Doggett. Learning from him was just a blessing.
Q: When you're not cooking, what do you like to do for fun?
A: When I am not cooking, I like spending time with my daughters, they are my friends. I also like watching TV, especially movies and reality shows.
Q: What's next for you and Koundae Vision?
A: Once back home I will make changes in Koundé vision according to what I have learned in the United States of America, a continent where all dreams are realizable.
La Soupe Founder, Suzy DeYoung and Koundé Cissé