Notes from a Young Black Chef (Adapted for Young Adults) (Digital Audiobook)
Publication Date: April 12, 2021
Other Editions of This Title:
Digital Audiobook (4/8/2019)
Library Binding (4/13/2021)
Library Binding, Large Print (9/25/2019)
Food was Kwame Onwuachi's first great love. He connected to cooking via his mother, in the family's modest Bronx apartment. From that spark, he launched his own catering company with twenty thousand dollars he made selling candy on the subway and trained in the kitchens of some of the most acclaimed restaurants in the country. He faced many challenges on the road to success, including breaking free of a dangerous downward spiral due to temptation and easy money, and grappling with just how unwelcoming the world of fine dining can be for people of color.
Born on Long Island and raised in New York City, Nigeria, and Louisiana, Kwame Onwuachi's incredible story is one of survival and ingenuity in the face of adversity.
Praise for the adult edition of NOTES FROM A YOUNG BLACK CHEF
"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
"Fierce and inspiring. . . . This rip-roaring tale of ambition is also a sobering account of racism in and out of the food industry." --New York Tiimes Book Review
About the Author
KWAME ONWUACHI is the executive chef at Kith and Kin and owner of the Philly Wing Fry franchise in Washington, D.C. He was born on Long Island and raised in New York City, Nigeria, and Louisiana. Onwuachi trained at the Culinary Institute of America and has opened five restaurants before turning thirty. A former Top Chef contestant, he was shortlisted for the James Beard Foundation Awards Rising Star Chef of the Year in 2019, and has been named a 30 Under 30 honoree by both Zagat and Forbes. Follow Kwame @chefkwame on Twitter and @chefkwameonwuachi on Instagram.
JOSHUA DAVID STEIN is a Brooklyn-based author and journalist. He was a restaurant critic for The New York Observer and has been a food columnist for The Village Voice.