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Notes from a Young Black Chef by Kwame Onwuachi and Joshua David Stein
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Notes from a Young Black Chef by Kwame Onwuachi and Joshua David Stein
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Apr 09, 2019 | ISBN 9781984839893 | 458 Minutes

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    Mar 31, 2020 | ISBN 9780525433910

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  • Apr 09, 2019 | ISBN 9781524732639

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  • Apr 09, 2019 | ISBN 9781984839893

    458 Minutes

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A James Beard Foundation Award and IACP Cookbook Award nominee

“Fierce and inspiring.” —The New York Times Book Review

Notes from a Young Black Chef might be the literary heir to Kitchen Confidential. . . . With the same mix of brutal honesty, behind-the-scenes anecdotes, and atmosphere-conjuring prose. But Onwuachi’s story is completely his own.” —Entertainment Weekly

“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.” —The Washington Post
“A fascinating book. . . . I hope everybody reads it.” —Trevor Noah, The Daily Show with Trevor Noah
“Stunning.” —Kat Kinsman, Food & Wine

“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
“This is an astonishing and open-hearted story from one of the next generation’s stars of the culinary world.” —José Andrés
“A fascinating and far reaching memoir.” —Ed Levine, Serious Eats
“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.” —Carla Hall, author of Carla Hall’s Soul Food: Everyday and Celebration
“Stunning.” —Food52
“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
“Engaging and well crafted.” —Minneapolis Star Tribune
“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 
“With Notes From a Young Black Chef, Kwame Onwuachi proves that 29 isn’t too young to write a memoir.” —Eater

“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.” —Joseph “JJ” Johnson, chef/founder, Fieldtrip
“[A] must-read book that is an honest look at race in the world of food and restaurants.” —Winston-Salem Journal
“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.” —Jessica B. Harris, author of My Soul Looks Back
“Remarkable. . . . [Onwuachi’s] story, told in small bites of vignettes and recipes, is filled with influences and flavors.” —Raleigh News & Observer

“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.” —Alexander Smalls, coauthor of Between Harlem and Heaven
“Eat this book! It satiates all five taste points. It is a generational cultural roux; dusky dark, and deeply flavored.” —Alfre Woodard
“Onwuachi wonderfully chronicles the amazing arc of his life.” —Publishers Weekly (starred review)


James Beard Foundation Award – Writing and Literature FINALIST 2020

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