Kwame Onwuachi est un chef et restaurateur acclamé dont l'art culinaire est profondément ancré dans diverses expériences de vie. Dès son introduction précoce à la cuisine par sa mère, il s'est forgé une carrière basée sur le dévouement et la passion. Ayant parcouru le monde culinaire, des environnements les plus exigeants aux établissements de prestige, son style reflète une riche mosaïque de cultures et de cadres. Son approche innovante de la cuisine et sa capacité à traduire les expériences vécues en plats mémorables en font une voix distinctive dans le secteur.
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.
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.
Chronicling the journey of a Top Chef star, this memoir highlights Kwame Onwuachi's rise to fame in the culinary world against the backdrop of his challenging upbringing in the Bronx and Nigeria. Adapted for young adults, it showcases his resilience and determination, offering inspiration through his story of overcoming adversity to achieve success in the competitive food industry.
