Kwame Onwuachi

My America is a must-have for anyone who wants to be a better cook. Each recipe is an insight into Kwame’s family, travels, and time spent in some of the best kitchens in the world. This book will expand your pantry with spices and ingredients that are so delicious and that really should be in every kitchen everywhere. I want to make the Egusi Stew for dinner tonight—so good!

In My America, Chef Kwame Onuwuachi’s story continues with recipes! He offers us his culinary vision of an inclusive nation. ‘His’ America revels in Nigerian suya and Creole hash browns, Trinidad callaloo and Southern collard greens. There’s braised oxtail, egusi with goat, and a repertoire of dishes that delight with the bright tastes of the African Atlantic world. It is a savory nation, indeed, and I am proud to be a citizen.

I love My America—not only for its vibrant, delicious, and seasonal recipes that explore the African diaspora, but for the moving story Kwame tells: how food knits together our communi­ties, celebrates and preserves our cultures, and intimately connects us to the land and the people we came from.

My America is a culinary journey that’s well seasoned with many flavors of the diaspora. Kwame pays respect to the ancestors, using his culinary chops to remix their food to show the beauty of his people.

Kwame Onwuachi uses his own story as a vehicle for sharing recipes from the African diaspora. These dishes—from the United States, the Caribbean, Nigeria, and elsewhere—as honed by his expert palate and tremendous talent, are American food at its finest.

Fierce and inspiring. . . . This rip-roaring tale of ambition is also a sobering account of racism in and out of the food industry.

[An] essential memoir.

If there’s one food book worth recommending this year, it’s D.C. chef Kwame Onwuachi’s sharp memoir. . . . [It] keeps readers hooked until the very last page.

Notes From a Young Black Chef might be the literary heir to Kitchen Confidential. In the spirit of Bourdain’s no-holds-barred culinary-lit classic [it] unspool[s] the chef’s life story with the same mix of brutal honesty, behind-the-scenes anecdotes, and atmosphere-conjuring prose. But Onwuachi’s story is completely his own. . . . A gripping account of an already extraordinary life.

A young black chef’s raw and gritty tale of survival, ingenuity, and hustling. Kwame takes us on this journey where he eventually finds himself captivated by the culinary world of fine dining. A fast-paced page turner with inspirational recipes at the end of each chapter.

A fascinating and far reaching memoir.

Onwuachi’s memoir should be required reading, not just for future chefs, but for anyone who wants a glimpse into one man’s tale of what it’s like to be young, black and ambitious in America.

A stunning memoir.

Kwame Onwuachi has given us something to crave. A culinary autobiography sitting at the crossroads of West Africa, the American South, and the Caribbean and beyond mixed with his journey to find himself and the flavors that make him unique. This is the future of Black food writing and a new chapter in the saga of how chefs come of age.

Engaging and well crafted. . . . Onwuachi’s vision as a chef is inspired by his desire to make the fine-dining dishes he wants in a country that many insiders and investors argue isn’t ready for a black chef making anything beyond upscale versions of fried chicken and macaroni and cheese.

With Notes From a Young Black Chef, Kwame Onwuachi proves that 29 isn’t too young to write a memoir.

This book is a testament to the old adage, ‘it’s not how hard you hit but how you respond after being hit.’ Chef Kwame Onwuachi is a living example of bouncing back when hit with challenges and obstacles. Notes from a Young Black Chef is an inspiring tell-all about the reality of being a young Black chef in the world of fine dining and all the roads taken to become a culinary sensation.

In a decade, when fine dining restaurant kitchens are filled with—and run by—Black people wearing chef whites, Kwame Onwuachi’s book will have everything to do with it. He spares nothing, not his own pride or his rightful frustration with an industry that marginalizes people of color in visible positions, to craft a memoir that’s both powerful in the present and a beacon for the road ahead.

[An] inspiring memoir. . . . Onwuachi wonderfully chronicles the amazing arc of his life.

Kwame is a chef giving a lot more than notes in this remarkable story. His candor and refreshing point of view tell a story of guts and passion from a chef who translates his expertise, where we all can learn from his stories.

It may seem unusual for one so young to pen a memoir. However, Kwame Onwuachi has lived two or three lifetimes in his journey thus far and recounts them with humor, insight, and honesty in Notes from a Young Black Chef. It’s Kitchen Confidential from a Black point of view.

An impassioned debut memoir. . . . Grit and defiance infuse a revealing self-portrait. 

You couldn’t ask the universe for a more colorful creative culinary adventurer than chef Kwame, who blends the stories and history of his African and African American heritage into a literary pot of brilliant cultural flavors. An amazing recipe of a life lived to the fullest, Notes from a Young Black Chef is seasoned with herbs of pain, hardship, abuse, and confusion but also infused with the flavors of joy, triumph, excitement, challenge, and winning.

Still under 30, [Onwuachi] has already had a lifetime of career highs and lows, making for an engaging account.

Eat this book! It satiates all five taste points. It is a generational cultural roux; dusky dark, and deeply flavored. Kwame Onwuachi is a ravenous chef. His appetite for culinary expression and insistence on bringing that gift forward to the feeding of our minds, as well as our bellies, inspires and motivates across all disciplines.