Burkina Faso: A vegetarian restaurant

Agribusiness TV

Having a good health also depends on what we eat. Eating healthily is a sure way of ensuring the well-being of the human body. Bintou TRAORÉ understands this and has made healthy eating her hobbyhorse. So she created "K.salad", a vegetarian restaurant.   In her restaurant, Bintou TRAORÉ offers exclusively vegetarian hot and cold dishes, without any animal flesh, as well as drinks made from fruits and vegetables. What makes "K.salad" so special is that, customer can compose his own menu according to his desires.   Bintou TRAORÉ's ambition is not limited to offering a culinary experience. She would like to set up workshops during which talks and debates will be held with health professionals, as well as cookery workshops, with the aim of enabling as many people as possible to eat a healthy and balanced diet.   #AgribusinessTV #BurkinaFaso #Entrepreneurship #Vegetarian #Salad

Transcript

00:00We have seen, over time, that the vegetarian diet is the most suitable, the best suited, the healthiest,

00:09so that we can achieve our goal, which is to maintain good health.

00:17If I had to introduce Kassala to you, I would say that it is a restaurant that offers services,

00:30among which we have the sale of hot and cold dishes, but vegetarian,

00:37that means that we do not use any animal products, and we also offer drinks,

00:44it is based on fruits and vegetables.

00:47In terms of salads, we make compositions with the vegetables that are on the market,

00:58and we also add some cereals.

01:04These are compositions that we offer, and the customer also has the possibility to choose,

01:13to make his own composition, and we make his salad.

01:20Why did I choose to love vegetarians?

01:23Health, you know, depends mainly on the number of small choices,

01:30small decisions that we make every day.

01:33And our lifestyle, and in particular food, is very important so that we can maintain health.

01:42She had this business idea, and this precise goal that I could only encourage her.

01:49I was even curious to see how this idea would develop.

01:53At first, she did everything by herself, whether it was designing recipes,

02:01approaching the customer, cooking, delivery, really she was in the oven and in the mill.

02:10It was a difficult but pleasant start.

02:16Difficult because I had to do a lot of things at the same time,

02:21and pleasant in relation to the feedback I had from those who asked for my services.

02:28The feedback that customers give us and their satisfaction,

02:32this joy that we receive from these customers,

02:36telling us that they were happy, that they appreciated that it was a help for them,

02:43it makes us forget the difficulties.

02:46At first, when I came in, I said to myself,

02:49can my scholarship allow me to eat here?

02:51But at the end of the day, when I was offered, I admit that I was seduced by all this.

02:56The advantage here is that you compose the menu with her.

02:59Then there is the advice behind it.

03:01On an academic level, I studied IT and business accounting.

03:07Then I did a training in insurance banking and I served as a bank agent for a while.

03:15What made me leave the bank, at first, was for family reasons.

03:20And when I found myself in another country, in an environment that was not necessarily familiar,

03:28I had a lot of time.

03:30So I decided to give a free hand to this passion that I have always had,

03:36that is, cooking.

03:38The short-term objectives are to be able to set up workshops,

03:44I would not say cooking workshops,

03:47but they are workshops during which people who are invited

03:52will be able to learn to take better care of themselves,

03:56so that they can have an idea of everything they need,

04:00so that their hygiene is adequate.

04:04It will go through debates with doctors,

04:09debates with nutritionists,

04:13and also cooking workshops,

04:15so that people learn to take care of themselves

04:19and also that people think differently when they want to eat.

04:25Music

04:31.

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