Notes from a Young Black Chef: A Memoir

Notes from a Young Black Chef: A Memoir - Paperback

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Notes from a Young Black Chef: A Memoir
  • Notes from a Young Black Chef: A Memoir
Notes from a Young Black Chef: A Memoir - Paperback

Notes from a Young Black Chef: A Memoir - Paperback

by Kwame Onwuachi , Joshua David Stein
$17.00
$17.00

Book Overview

A memoir from "the most important chef in America" (San Francisco Chronicle) and chef of Tatiana, the New York Times #1 Restaurant in New York City 2023.

"Kwame Onwuachi's story shines a light on food and culture not just in American restaurants or African American communities but around the world." --Questlove

By the time he was twenty-seven years old, Kwame Onwuachi had opened--and closed--one of the most talked about restaurants in America. He had sold drugs in New York and been shipped off to rural Nigeria to "learn respect." He had launched his own catering company with twenty thousand dollars made from selling candy on the subway and starred on Top Chef.

Through it all, Onwuachi's love of food and cooking remained a constant, even when, as a young chef, he was forced to grapple with just how unwelcoming the food world can be for people of color. In this inspirational memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age; a powerful, heartfelt, and shockingly honest account of chasing your dreams--even when they don't turn out as you expected.
ISBN9780525433910
Author Kwame Onwuachi , Joshua David Stein
PublisherVintage
GenreBiography and Food & cooking
FormatPaperback
PublishedMarch 2020
LanguageENG- English
Pages288
Weight1.0 lb
Target AudienceAdults
Print SizeStandard Print

Related Subjects

Biography & Autobiography Cooking Nonfiction

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More by Kwame Onwuachi

Notes from a Young Black Chef: A Memoir

Notes from a Young Black Chef: A Memoir - Paperback

Notes from a Young Black Chef: A Memoir - Paperback

By Kwame Onwuachi and Joshua David Stein
About Kwame Onwuachi
Kwame Onwuachi is the James Beard Award-winning executive chef at Kith/Kin in Washington, D.C. He was born on Long Island and raised in New York City, Nigeria, and Louisiana. Onwuachi was first exposed to cooking by his mother, in the family's modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has seen and lived his fair share of diversity. Onwuachi trained at the Culinary Institute of America and opened five restaurants before turning thirty. A former Top Chef contestant, he has been named Esquire's Chef of the Year, one of Food & Wine's Best New Chefs, and a 30 Under 30 honoree by both Zagat and Forbes.
About Joshua David Stein
Joshua David Stein is a journalist, editor, and co-author of The Nom Wah Cookbook, with Wilson Tang; Notes from a Young Black Chef, with Kwame Onwuachi; Il Buco: Stories and Recipes, with Donna Lennard; and Cooking for Your Kids, as well as many children's books. Previously, Stein was the restaurant critic for The Village Voice and The New York Observer. He lives in Brooklyn with his two sons.

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