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Kwame Onwuachi

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Kwame Onwuachi


Born
in New York City, The United States
November 10, 1989

Twitter


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 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 has opened five restaurants before turning thirty. A former Top Chef contestant, he has been named a 30 Under 30 honoree by both Zagat and Forbes.

(source: Amazon)

Average rating: 4.02 · 11,429 ratings · 1,386 reviews · 3 distinct worksSimilar authors
Notes from a Young Black Chef

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4.02 avg rating — 11,213 ratings — published 2019 — 14 editions
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My America: Recipes from a ...

3.94 avg rating — 139 ratings — published 2022 — 4 editions
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Northern Soul: Southern-Ins...

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4.18 avg rating — 77 ratings3 editions
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Quotes by Kwame Onwuachi  (?)
Quotes are added by the Goodreads community and are not verified by Goodreads. (Learn more)

“Nothing is a turnoff like a New York City housing authority kitchen. People want to hear about that once you're successful, not when you're living in it.”
Kwame Onwuachi, Notes from a Young Black Chef

“Sometimes racism takes the form of ugly words and actions. Other times it remains unspoken, communicated by hostile looks and secret snickers. But the most corrosive form, and often the hardest to address, is not being seen at all.”
Kwame Onwuachi, Notes from a Young Black Chef
tags: racism

“But more infuriating is the question about to whom I should have been paying dues. It seems like the only ones keeping track are the white guys with tall hats. And how did those guys get into the club? By paying dues to older white guys with even taller hats. As for the thousands of black and brown chefs—dubbed cooks, domestics, servants, boys, and mammies who were kept out of restaurant kitchens or overlooked within them—they were beyond consideration. Their work, like them, was invisible.”
Kwame Onwuachi, Notes from a Young Black Chef

Topics Mentioning This Author

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