Onwuachi, executive chef at Kith and Kin, found his passion for the kitchen early and then rose steadily—starting his own catering company in his twenties, training at The Culinary Institute of America, apprenticing at New York’s Eleven Madison Park and Per Se, and becoming a Top Chef star and a Forbes and Zagat 30 Under 30 honoree. Unlike most chefs, his story also includes the struggles against racism and the challenge of becoming one of the only Black chefs in fine dining. In this spirited memoir, he recounts growing up in New York, Nigeria, and Louisiana; looks back on the abrupt closing of his first restaurant just months after it opened; and recalls his two experiences cooking at the Obama White House. Closing each chapter with a recipe—from cheese cake to Egusi Stew to Shrimp Etouffee—Onwuachi showcases his distinctive blend of African and Southern culinary traditions.
