In this inspiring memoir about the intersection of race, fame, and food, author Kwame Onwuachi shares the remarkable story of his culinary coming-of-age.
The Top Chef star and "30 Under 30" Forbes honoree traces his culinary coming-of-age in both the Bronx and Nigeria, discussing his eclectic training in acclaimed restaurants while sharing insights into the racial barriers that have challenged his career. Onwuachi was told he would never make it on television because his cooking wasn't Southern enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
3 meetings: Mondays, August 3, 10 and 17, from 8:00-8:45 p.m.
For meeting 1, August 3, read from the beginning to the end of the chapter "Ancestors".
For meeting 2, August 10, read chapters "The Block", "Gulf State", "Finding My Craft", and "CIA Man".
For meeting 3, August 17, read to the end.
Available in print, ebook and eaudiobook formats.
Zoom Meeting link: https://zoom.us/j/93269303104
Zoom Meeting link: https://zoom.us/j/93269303104
