Author: Kwame Onwauchi
Paperback: 288 pages
By the time he was twenty-seven years old, Kwame Onwuachi (winner of the 2019 James Beard Foundation Award for Rising Star Chef of the Year) had opened—and closed—one of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough.
In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.Growing up in the Bronx, as a boy Onwuachi was sent to rural Nigeria by his mother to “learn respect.” However, the hard-won knowledge gained in Africa was not enough to keep him from the temptation and easy money of the streets when he returned home.
But through food, he broke out of a dangerous downward spiral, embarking on a new beginning at the bottom of the culinary food chain as a chef on board a Deepwater Horizon cleanup ship, before going on to train in the kitchens of some of the most acclaimed restaurants in the country and appearing as a contestant on Top Chef.Onwuachi’s love of food and cooking remained a constant throughout, even when he found the road to success riddled with potholes.
As a young chef, he was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. A powerful, heartfelt, and shockingly honest story of chasing your dreams—even when they don’t turn out as you expected—Notes from a Young Black Chef is one man’s pursuit of his passions, despite the odds.
Kwame Onwuachi is the James Beard Award-winning executive chef at Kith/Kin and owner of Philly Wing Fry 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.
Concerned about the lack of diversity in children’s books, Charnaie Gordon and her two kids are bridging the literacy gap with their new project that brings diverse books to children in each of the 50 states.
Gordon founded the Here Wee Read platform, which highlights diversity in children’s books, featuring multiple races, cultures and religions. The curated books also teach children about important subjects such as immigration and politics.
Through “50 States 50 Books”, Gordon and her two children are sending these significant books to non-profit organizations, libraries, schools, and more, to every state in the country.
Since launching this project, Gordon shares that several people have felt inspired to help, and have bought titles from Here Wee Read’s Amazon Wish List, that includes multiple sections such as “Juneteenth Books”; “Asian Picture & Chapter Books”; and “Latino/Bilingual Picture Books”. READ MORE........