“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.

Other cookbooks by this author

• All Hours: Crazy Good Food for Whatever, Whenever
• All Hours: Crazy Good Food for Whatever, Whenever
• Il Buco: Stories and Recipes
• Can I Eat That?
• Cooking for Your Kids: At Home with the World's Greatest Chefs
• Dad, What's for Dinner?: Lifesaving Recipes to Avoid Meltdowns, Have Fun in the Kitchen, and Keep Your Kids Well Fed: A Cookbook
• Dad, What's For Dinner?: Lifesaving Recipes to Avoid Meltdowns, Have Fun in the Kitchen, and Keep Your Kids Well Fed
• Food & Beer
• Global Epicurean
• My America: Recipes from a Young Black Chef
• My America: Recipes from a Young Black Chef
• The Nom Wah Cookbook: Recipes and Stories from 100 Years at New York City's Iconic Dim Sum Restaurant
• Notes from a Young Black Chef: A Memoir
• Notes from a Young Black Chef: A Memoir
• The Official Stranger Things Cookbook: Recipes from Hawkins and Beyond
• Russ & Daughters: 100 Years of Appetizing
• Vino: The Essential Guide to Real Italian Wine
• What's Cooking?