Cooking for celebrities like Jay-Z, Beyoncé, Cardi B, Ciara, Dave Chappelle, Michelle Obama and Oprah is a dream for many chefs around the world. But, for chef Kwame Onwuachi, that dream has become reality.
The young African-American chef based in Los Angeles, California, has been recognized as one of the most prestigious chefs in the country. He has received recognitions like Forbes ’30 Under 30′, and the ‘Best New Chefs’ award from Food & Wine magazine.
Now, he is launching a new book, “My America,” which is set to release in May 2022. In an interview with the Miami Times, the chef said that his philosophy is that if a dish tells a story, it has a soul, which is exemplified in My America.
It will be his first cookbook and will provide his take on the food he grew up on: Afro-American Caribbean food, southern cuisine and a diverse background of dishes that encompass what he believes American cuisine is all about.
Featuring more than 125 recipes, ‘My America’ is a celebration of the food of the African Diaspora, as handed down through Onwuachi’s own family history, spanning Nigeria to the Caribbean, the South to the Bronx, and beyond, according to the press release.
From Nigerian Jollof, Puerto Rican Red Bean Sofrito, and Trinidadian Channa (Chickpea) Curry to Jambalaya, Baby Back Ribs, and Red Velvet Cake, these are global home recipes that represent the best of American cuisine.
Throughout the book are stories of Onwuachi’s travels, illuminating the connections between food and place, and food and culture. The result is a deeply personal tribute to the food of “a land that belongs to you and yours and to me and mine.”
This is the second time that Onwachi shares his experiences in a book. In 2019, he released ‘Notes From a Young Black Chef,‘ in which he described his early life in the projects in the Bronx, his adversities and what led him to become a successful chef.
“‘Notes From a Young Black Chef,’ you could really replace that with any profession. We go through many adversities,” said Kwame Onwuachi to the Miami Times. “So it’s really just that story and a story of resilience.”
Onwuachi now serves as Food & Wine’s newly appointed executive producer, which means he’ll collaborate with the magazine’s editorial team to develop content for the brand across print, digital and video channels, as well as play an integral role in signature initiatives and events.
The acclaimed chef has recently partnered with American Express to curate “Savor & Soul,” a brunch at 1 Hotel South Beach. Onwuachi’s menu included classic brunch dishes like chicken and waffles with chili honey, lobster and salmon rolls, and black truffle quiché.