Notes from a Young Black Chef
Book Details
Format
Paperback / Softback
ISBN-10
0525433910
ISBN-13
9780525433910
Publisher
Random House Inc
Imprint
Vintage Books
Country of Manufacture
GB
Country of Publication
GB
Publication Date
Mar 31st, 2020
Print length
271 Pages
Weight
290 grams
Dimensions
20.30 x 13.00 x 2.70 cms
Product Classification:
Memoirs
Ksh 3,050.00
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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.
?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.
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 Onwuachis 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 openedand closedone 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, Onwuachis 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 dreamseven when they dont turn out as you expected.
Kwame Onwuachis 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 openedand closedone 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, Onwuachis 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 dreamseven when they dont turn out as you expected.
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