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Notes from a Young Black Chef ― A Memoir
- ISBN13：9781524732622
- 出版社：Alfred a Knopf Inc
- 作者：Kwame Onwuachi; Joshua David Stein
- 裝訂／頁數：精裝／288頁
- 規格：21cm*14.3cm*2.1cm (高/寬/厚)
- 出版日：2019/04/09
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A groundbreaking memoir about the intersection of race, fame, and food, from the Top Chef star and Forbes and Zagat 30 Under 30 honoree
By the time he was twenty-seven, Kwame Onwuachi had competed on Top Chef, cooked at the White House, and opened and closed one of the most talked about restaurants in America. In this inspiring memoir, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx and Nigeria (where he was sent by his mother to "learn respect"), food was Onwuachi's great love. 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. But the road to success is riddled with potholes. As a young chef, Onwuachi 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 memoir of following 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.
By the time he was twenty-seven, Kwame Onwuachi had competed on Top Chef, cooked at the White House, and opened and closed one of the most talked about restaurants in America. In this inspiring memoir, he shares the remarkable story of his culinary coming-of-age. Growing up in the Bronx and Nigeria (where he was sent by his mother to "learn respect"), food was Onwuachi's great love. 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. But the road to success is riddled with potholes. As a young chef, Onwuachi 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 memoir of following 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.
作者簡介
KWAME ONWUACHI is the executive chef at Kith and Kin in Washington, D.C. Born on Long Island and raised in the Bronx and Nigeria, he trained at the Culinary Institute of America and worked at Per Se and Eleven Madison Park before opening his own restaurant. A former Top Chef contestant, Onwuachi has been named a 30 Under 30 honoree by both Zagat and Forbes. JOSHUA DAVID STEIN is a Brooklyn-based author and journalist. He's the editor-at-large at Fatherly and the host of The Fatherly Podcast, the coauthor of Food & Beer, the U.S. editor of Where Chefs Eat, and the author of the children's books Can I Eat That?, What's Cooking?, and Brick: Who Found Herself In Architecture. He was the restaurant critic for the New York Observer until he quit in protest (because #nevertrump) and currently writes "The Trencherman," a food column for The Village Voice.
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