Kwame Onwuachi’s Notes From a Young Black Chef is considered a memoir (it says so right on the cover), but more accurately it could be seen as an engaging treatise on what it means to be a black man in America.
The narrative begins just before his Washington, D.C., restaurant is set to launch. Onwuachi is catering an event commemorating the opening of the National Museum of African American History and Culture. It’s a long way from his roots in the Bronx.
The descriptive writing reveals Onwwauchi ‘s tenacious and, often, reckless personality. He didn’t always envision himself as a chef, although cooking was an important part of his life. Thanks largely to his mother who, for many years, ran a catering business from her home kitchen. While many of her dishes reflected a Southern influence, once he began working in kitchens Onwauchi knew he wanted a different focus. He wanted to be associated with upscale, fine dining.
Although he loved the traditional meals from his youth, he wanted to elevate them as a means of moving past stereotypes.
Onwauchi, a Culiniary Institute of America grad, encountered numerous obstacles (many of which he made himself) before becoming a chef. However, his passion for food along with a keen ability to hustle helped make this possible. Overcoming situations where expectations of him were low because of his race was another contributing factor to his success.
Onwauchi could have been another negative statistic, but determination and creativity helped make a dream reality.
Notes From a Young Black Chef
Four Bookmarks
Alfred A, Knopf, 2019
271 pages
The Blue Page Special 