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Notes from a Young Black Chef
- A Memoir
- Narrated by: Kwame Onwuachi
- Length: 7 hrs and 37 mins
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Publisher's summary
“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 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been 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.
Growing up in the Bronx, as a boy, Onwuachi was sent to rural Nigeria by his mother to “learn respect”. However, the hard-won knowledge gained in Africa was not enough to keep him from the temptation and easy money of the streets when he returned home. But through food, he broke out of a dangerous downward spiral, embarking on a new beginning at the bottom of the culinary food chain as a chef onboard a Deepwater Horizon cleanup ship, before going on to train in the kitchens of some of the most acclaimed restaurants in the country and appearing as a contestant on Top Chef.
Onwuachi’s love of food and cooking remained a constant throughout, even when he found the road to success riddled with potholes. As a young chef, he was forced to grapple with just how unwelcoming the world of fine dining can be for people of color, and his first restaurant, the culmination of years of planning, shuttered just months after opening. A powerful, heartfelt, and shockingly honest story of chasing your dreams - even when they don’t turn out as you expected - Notes from a Young Black Chef is one man’s pursuit of his passions, despite the odds.
“This is an astonishing and open-hearted story from one of the next generation’s stars of the culinary world. I am so excited to see what the future holds for Chef Kwame - he is a phoenix, rising into better and better things and showing us all what it means to be humble, hungry, and daring.” (José Andrés)
Includes a PDF of recipes from the book.
PLEASE NOTE: When you purchase this title, the accompanying PDF will be available in your Audible Library along with the audio.
Interview: Listen in as celebrity chef Kwame Onwuachi talks about joining a pantheon of chef memoirs that share jarring truths about the industry, and leaning into his story in a new and exciting way by narrating the audio for his memoir.
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Critic reviews
An IACP Award Finalist Long-listed for The Art of Eating Prize
"Kwame Onwuachi is memoirist turned narrator. His style is characterized by an unblinking honesty through which he reveals the story behind one of the most talked about new restaurants in Washington, DC. Onwuachi's indignation at the restaurant industry, and chronicle of his life as the child of Nigerian immigrants, is told at a rapid pace, laced with simmering critiques of both. Listeners who are unfamiliar with his story will find themselves cheering as a wayward child from the streets of the Bronx makes good on his love of food. Fans of the cooking world, including shows such as 'Top Chef,' will be entranced." (AudioFile Magazine)
“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.” (Michael W. Twitty, author of The Cooking Gene: A Journey Through African American Culinary History in the Old South)
“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.” (Carla Hall, author of Carla Hall’s Soul Food: Everyday and Celebration)
“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.” (Edouardo Jordan, chef/owner of Salare, Junebaby, and Lucinda Grain Bar)
Editorial Review
As I chatted with Chef Onwauchi, we touched on the rich tradition of food memoirs that have come before. And while it’s bittersweet to hear someone describe a delicious dish that you’re left to imagine without tasting, food writing is still such an evocative art form. Equal parts visceral and cerebral, it’s a perfect marriage of storytelling. —Rachel S., Audible Editor
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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
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Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
- Narrated by: Johnny Heller
- Length: 12 hrs and 51 mins
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Overall
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In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
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Overall
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Performance
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Story
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
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The Way Life Should Be
- A Novel
- By: Christina Baker Kline
- Narrated by: Caitlin Davies
- Length: 7 hrs and 19 mins
- Unabridged
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Overall
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Performance
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Story
Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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Simple story
- By Dianna Bogart on 06-09-15
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Unabridged
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Overall
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Performance
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Story
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
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Lunch in Paris
- A Love Story, with Recipes
- By: Elizabeth Bard
- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
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Overall
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Performance
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Story
In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
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Waiter to the Rich and Shameless
- Confessions of a Five Star Beverly Hills Server
- By: Paul Hartford
- Narrated by: James Patrick Cronin
- Length: 10 hrs and 2 mins
- Unabridged
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Overall
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Performance
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Story
Waiter to the Rich and Shameless is not just a peek into the secretive inner workings of a legendary five-star restaurant; it is not just a celebrity tell-all or a scathing corporate analysis. It is a top-tier waiter's personal coming-of-age story, an intimate look into the complicated challenges of serving in the country's most elite, Hollywood-centric dining room while fighting to maintain a sense of self and purpose.
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Not what I imagined
- By Autumn Larkin on 02-17-17
By: Paul Hartford
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
-
Overall
-
Performance
-
Story
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
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Housebroken
- Admissions of an Untidy Life
- By: Laurie Notaro
- Narrated by: Laurie Notaro
- Length: 6 hrs and 12 mins
- Unabridged
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Overall
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Performance
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Story
Number-one New York Times best-selling author Laurie Notaro isn't exactly a domestic goddess - unless that means she fully embraces her genetic hoarding predisposition, sneaks peeks at her husband's daily journal, or has made a list of the people she wants on her Apocalypse Survival team (her husband's not on it). Notaro chronicles her chronic misfortune in the domestic arts, including cooking, cleaning, and putting on Spanx while sweaty (which should technically qualify as an Olympic sport).
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Wonderful
- By Carlie on 07-28-16
By: Laurie Notaro
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Angelina's Bachelors
- A Novel, with Food
- By: Brian O'Reilly
- Narrated by: Xe Sands
- Length: 7 hrs and 22 mins
- Unabridged
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Overall
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Performance
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Story
Far too young to be a widow, Angelina D’Angelo suddenly finds herself facing a life without her beloved husband, Frank. Late one night shortly after the funeral, she makes her way down to the kitchen and pours all of her grief and anger into the only outlet she has left - her passion for cooking.
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A Mouthwatering Comfort Listen
- By Blee Medel on 01-30-12
By: Brian O'Reilly
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
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Overall
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Performance
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Story
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
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Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
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State of the Onion
- A White House Chef Mystery, Book 1
- By: Julie Hyzy
- Narrated by: Eileen Stevens
- Length: 8 hrs and 54 mins
- Unabridged
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Overall
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Performance
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Story
Introducing White House Assistant Chef Olivia Paras, who is rising-and sleuthing-to the top. Includes recipes for a complete presidential menu! Never let them see you sweat-that's White House Assistant Chef Olivia Paras's motto, which is pretty hard to honor in the most important kitchen in the world. She's hell-bent on earning her dream job, Executive Chef. There's just one thing: Her nemesis is vying for it, too. Well, that and the fact that an elusive assassin wants to see her fry.
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Annoying
- By Carla on 04-03-14
By: Julie Hyzy
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Death al Dente
- Food Lovers' Village Mystery Series, Book 1
- By: Leslie Budewitz
- Narrated by: Rebecca Mitchell
- Length: 9 hrs and 15 mins
- Unabridged
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Overall
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Performance
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Story
The town of Jewel Bay, Montana - known as a Food Lovers' Village - is obsessed with homegrown and homemade Montana fare. So when Erin Murphy takes over her family's century-old general store, she turns it into a boutique market filled with local delicacies. But Erin's freshly booming business might go rotten when a former employee turns up dead.
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Four and a half stars
- By Beatrice on 05-01-17
By: Leslie Budewitz
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Confessions of a Carb Queen
- A Memoir
- By: Susan Blech, Caroline Bock
- Narrated by: Aimee Jolson
- Length: 8 hrs and 32 mins
- Unabridged
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Overall
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Performance
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Story
By the time Susan Blech was 38 years old, she weighed a staggering 468.1 pounds. She binged. She was "only a little chubby," or so she convinced herself. Gripping, sometimes shocking, and ultimately inspiring, Confessions of a Carb Queen is the story of how Susan changed her life to save her life, ultimately losing 250 pounds without surgery. Susan speaks candidly about eating binges, fat sex, and other topics no obese person has dared to address.
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Negative reviews are ridiculous.
- By Heather Marie on 01-07-16
By: Susan Blech, and others
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Stir
- My Broken Brain and the Meals That Brought Me Home
- By: Jessica Fechtor
- Narrated by: Jessica Fechtor
- Length: 6 hrs and 21 mins
- Unabridged
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Overall
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Performance
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Story
At 28, Jessica Fechtor was happily immersed in graduate school and her young marriage and thinking about starting a family. Then one day she went for a run, and an aneurysm burst in her brain. She nearly died. She lost her sense of smell and the sight in her left eye and was forced to the sidelines of the life she loved. Jessica's journey to recovery began in the kitchen as soon as she was able to stand at the stovetop and stir. There, she drew strength from the restorative power of cooking and baking.
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Wonderful powerful read
- By Amazon Customer on 01-13-24
By: Jessica Fechtor
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Letters to a Young Chef
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From the reinvention of French food through the fine dining revolution in America, Daniel Boulud has been a witness to and a creator of today's food culture. A modern improviser with a classical foundation (a little rock 'n' roll and a lot of Mozart, he'd say), he speaks with the authority that comes from a lifetime of preparing, presenting, and thinking about food - an ancient calling with universal resonance. In Letters to a Young Chef, Boulud speaks not only of how to make a career as a chef in today's world, but also of why one should want to do so in the first place.
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more of a history lesson than a culinary book
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A chef / restaurateur must.
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Burn the Place is a galvanizing culinary memoir that chronicles Iliana Regan's journey from foraging on the family farm to opening her Michelin-starred restaurant. Her story is alive with startling imagery, raw like that first bite of wild onion, and told with uncommon emotional power. Regan grew up the youngest of four headstrong girls on a small farm in Indiana. Regan often felt that she "wasn't made for this world." She was a little girl who longed to be a boy, gay in an intolerant community, an alcoholic before she turned 20, a woman in an industry dominated by men.
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An Entropic Bloom...
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From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
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Accurately crass and heart felt
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We Are What We Eat
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Good message, but take with a grain of salt
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Modern Romance
- An Investigation
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At some point, every one of us embarks on a journey to find love. We meet people, date, get into and out of relationships, all with the hope of finding someone with whom we share a deep connection. This seems standard now, but it’s wildly different from what people did even just decades ago. Single people today have more romantic options than at any point in human history. With technology, our abilities to connect with and sort through these options are staggering. So why are so many people frustrated?
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Entertaining and informative
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By: Aziz Ansari, and others
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Carla Hall's Soul Food
- Everyday and Celebration
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Overall
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Cohost of ABC’s hit show The Chew and fan favorite on Bravo’s Top Chef, Carla Hall celebrates soul food and gives classic dishes her own fresh twists, with 145 delectable recipes updated for the way we eat now. In Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese.
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Details
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By: Carla Hall, and others
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Dapper Dan: Made in Harlem
- A Memoir
- By: Daniel R. Day
- Narrated by: Omari Hardwick, Daniel R. Day
- Length: 8 hrs and 30 mins
- Unabridged
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With his now-legendary store on 125th Street in Harlem, Dapper Dan pioneered high-end streetwear in the 1980s, remixing classic luxury-brand logos into his own innovative, glamorous designs. But before he reinvented haute couture, he was a hungry boy with holes in his shoes, a teen who daringly gambled drug dealers out of their money, and a young man in a prison cell who found nourishment in books. In this remarkable memoir, he tells his full story for the first time.
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Textbook for the Ages
- By Joël j. Sylvain on 07-13-19
By: Daniel R. Day
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Heat
- An Amateur's Adventures as Kitchen Slave, Line Cook, Pasta-Maker, and Apprentice to a Dante-Quoting Butcher in Tuscany
- By: Bill Buford
- Narrated by: Michael Kramer
- Length: 12 hrs and 15 mins
- Unabridged
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From one of our most interesting literary figures, former editor of Granta, former fiction editor at The New Yorker, acclaimed author of Among the Thugs, a sharp, funny, exuberant, close-up account of his headlong plunge into the life of a professional cook.
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just okay
- By sjames on 10-14-06
By: Bill Buford
What listeners say about Notes from a Young Black Chef
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Alyssa Salwen
- 04-26-19
A transformative memoir of an eloquent young chef
As a former struggling chef in NYC, I could relate to so much of Kwame's experience--except that of being a young black man from the Bronx projects. I found the story of his itinerant upbringing riveting. In some ways, despite Kwame's struggles, I'm actually envious of his diverse origins. The epilogue brought tears to my eyes.
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1 person found this helpful
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- Bonita Hart
- 07-05-19
this book lit a fire under my ass
I loved kwame's story, I myself am an aspiring chef and about to start culinary college. Honestly since I come from a poor background, and hearing the story has lit a fire under my ass to get my shit started and be everything I can be.
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- Amanda Loring
- 05-12-21
A must for anyone that enjoys Chef Memoirs
Kwame’s story, as read by him, is so entertaining and he makes it relatable, too. Plus his path is really interesting for anyone who cares about the restaurant and food entertainment worlds. Kwame shares openly and honestly. Highly recommended
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- Jarrr
- 09-27-20
Personal perspective
Great book. I love chef stories and anything with food. But the personal background and story in this one was something special.
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- Cynthia Webber
- 12-27-21
Young Black Chief Experience s the High and Lows
Loved it couldn't wait to listen to it. I hated when it ended wanted to hear more.
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- darren
- 03-03-22
Splendid
Loved it. I was deeply immersed in the authors world. Highly recommend if you are an inspiring chef
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- Angela R.
- 09-08-19
Beautiful memoir
One of my favorite chefs. I only knew bits and pieces of his story. Learning the twists and turns is amazing. If you want a story of resilience and leadership this is a good one.
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3 people found this helpful
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- Blake
- 09-05-19
Unexpected fine
Very good book I’d listen again, and refer to my friends that like to cook lol
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2 people found this helpful
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- Michele
- 10-08-19
Fascinating
Very engaging. Enjoyed Kwame’s telling of his life story and struggles along the way. His determination is inspiring. I expect we will see much more of this young chef in the future.
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2 people found this helpful
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- Edwin Perry
- 07-12-19
A must read
Riveting stories of a chef trying to make it in the culinary world. Excellent narration!
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