Podcast appearances and mentions of Kwame Onwuachi

Chef Kwame Onwuachi is one of the most influential and innovative chefs working today. A James Beard Award-winner, best-selling author, entrepreneur, and storyteller, Chef Kwame derives his inspiration from the world and the communities he grew up with in the Bronx, NY, and his never-ending educational journey through food, flavor and history. Our conversation took place at Future Proof CityWide in Miami Beach in March, as part of the Recipe for Innovation Live series from Invesco QQQ, in partnership with Investopedia and Food and Wine. Resources: https://www.invesco.com/qqq-etf/en/recipe-for-innovation.htmlhttps://www.tatiananyc.com/https://www.kwameonwuachi.com/https://www.foodandwine.com/author/ray-islehttps://futureproofhq.com/citywide/ Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode, the ladies dive into Confessions of a Video Vixen and Vindicated by Karrine Steffans, exploring the highs, lows, and lessons (or lack thereof) from her journey. They examine her troubled childhood, her rise to fame in the hip-hop industry, and the factors that led to her infamous reputation as “Superhead.” While Confessions exposed the toxic power dynamics of the industry, Vindicated raises a bigger question for our hosts—has Steffans truly grown, or is she still caught in the same cycles? Our hosts analyze her past and present relationships, including her recent entanglement with celebrity chef Kwame Onwuachi and ask: Is she the empowered feminist she claims to be, or is she still repeating the same toxic cycles? Tune in for a no-holds-barred discussion on fame, agency, and what it really means to break free from the past. Cheers!

 How U.S. Troops are getting a taste of home this Thanksgiving, even when deployed across the world. Also, celebrity chef Kwame Onwuachi prepares a Thanksgiving feast with the children at St. Jude's hospital. Plus, a special Thanksgiving edition of Steals and Deals. 

Pediatric Surgeon, Ala Stanford, shares ways to stay healthy as the Fall season approaches and school kicks back into gear. Also, a closer look into Puerto Rico's mission to save coral reefs. Plus, an exclusive sneak peek into this year's hottest holiday toys. And, chef Kwame Onwuachi puts a flavorful spin on a classic dish.

Get your grill ready and crack open a cold one. We're talkin' about beer can chicken with PBS host and James Beard Award-winning cookbook author Steven Raichlen. The host of Project Smoke, Project Fire, and Planet Barbeque on PBS, talks about his latest book, Beer-Can Chicken.   Steven shares tips for imparting both a subtle or more pronounced beer flavor, how to be sure your chicken stays upright and other non-beer drinks that you might want to plop your chicken on for grill-roasting. Steven also shares tips for cooking vegetables right on the embers—that “cave man” method of grilling he's famous for. Plus, Seasoned is sunsetting; that means we won't be making new episodes going forward. In this final episode, the Seasoned team gathers in the spirit of gratitude and reflection. We play back clips from some of our most meaningful interviews and favorite guests. GUEST: Steven Raichlen: Author of more than 30 books about grilling, including The Barbecue Bible, How to Grill, Planet Barbecue and Project Smoke. Steven's won five James Beard Awards, and he's lectured on the history of barbecue at Harvard University, the Library of Congress and the Smithsonian Institution. His latest book is Beer-Can Chicken: Foolproof Recipes for the Crispiest, Crackliest, Smokiest, Most Succulent Birds You've Ever Tasted. (@stevenraichlen) FEATURED RECIPES: Basic Beer Can ChickenBeer Can TurkeyBlack Cherry Soda ChickenGrilled Artichokes INTERVIEWS MENTIONED IN THIS EPISODE: Yewande Komolafe's ‘Everyday Lagos,' plus Bridgeport's Green Village Initiative Chef Rahanna Bisseret Martinez + a personal approach to community gardening Real talk about diet culture from the ‘Food, We Need to Talk' experts Chef Kwame Onwuachi cooks ‘his America' plus, home cooks from PBS's 'The Great American Recipe' Chefs Sherry Pocknett and 'Diasporican' author Illyanna Maisonet make James Beard Award history Michael Twitty's ‘Koshersoul,' Rosca de Reyes from Atticus Bakery, and natural wines to try Seasoned celebrates Pride Seasoned heads to the forest for local maple syrup Building community through coffee Talkin' turkey with local chefs, plus the gift of Buffalo Creek squash Seasoned was produced by Robyn Doyon-Aitken, Catie Talarski, Meg Dalton, Stephanie Stender, Katrice Claudio, Tagan Engel, and Meg Fitzgerald, with help from Francesca Fontanez, Katherine Jimenez, Martha Castillo, and Janae Spinato on Social. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. All episodes of Seasoned are available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes.  Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

DeRusha Eats is on the road in Aspen, Colorado at the 41st annual FOOD & WINE Classic in Aspen. Hear from the three finalists in Bravo's Top Chef TV Culinary competition:  Milwaukee's Dan Jacobs, North Carolina's Savannah Miller and New York City's Danny Garcia. Plus, are restaurants taking themselves too seriously? Maybe we all are. Chef Kwame Onwuachi reminds us: "It's just dinner." Minnesota's Gavin Kaysen talks about fine dining and the culture of rating restaurants instead of being restored within. And Luke Shimp from Red Cow / Red Rabbit tells me why he keeps coming back to Food & Wine every year.

Today Laura and Gabi are joined by Fisayo Oluwadiya to talk about Resactly, which is an AI powered personalized food recommendation service. We hear about Fisayo's origin story, building AI models with Vertex AI, the different stages of AI algorithms, her plans for the future (continue on for world domination or sell?), Chef Kwame Onwuachi and Dogon in DC and much more! Fisayo Oluwadiya is a full-stack, results-oriented and driven principal software engineer with a proven track record over a 15+ year career. She is a passionate and energetic, highly organized and a highly skilled problem-solver with a background working in many different kinds of business such as JP Morgan Chase, Major League Baseball, Nordstrom and the Walt Disney Company. The concept of Resactly is simple - "What if there was a way to find restaurants that were a perfect match for individual tastes?" Resactly's advanced AI/ML platform delves deep into your unique taste profile, preferences, and dietary needs to curate a list of restaurants tailored just for you. No more endless searching or disappointing meals. With Resactly, every dining experience is transformed into a memorable culinary journey. Check out Resactly for a gastronomic adventure and discover eateries that truly speak to your soul.

Nobody cooks like Kwame. Then again, nobody's story is like his, either. The man behind Tatiana -- and author of the stunning memoir Notes from a Young Black Chef -- opens up to José about his unlikely path to success. Recorded live at the Cayman Cookout.See omnystudio.com/listener for privacy information.

“From a hidden region of Colombia to a high-profile hotel debut in London, this episode is for adventurers, foodies, escapists, and big-city lovers—basically anyone who cherishes travel and is interested in exploring new places,” Bruce says. Throughout the episode, you will hear the insights and advice of luxury travel leaders whom Bruce Wallin, Travel That Matters host and award-winning travel writer and editor, surveyed at the annual Virtuoso Travel Week, the world's leading luxury travel conference. You'll also hear the reactions and analysis of Bruce and his guest, fellow travel journalist Jackie Caradonio. While the better-known locations were not forgotten, like New York City, Boston, London, and Tokyo, Bruce and Jackie take listeners to Lamu and Ko Yao Yai, Riga and Dubrovnik, and far beyond.  Listeners of this Travel That Matters episode will be ahead of the travel curve, discovering new hot spots to visit before they're on everyone's vacation radar. Some of the destinations will shock you! Plus, listeners learn things like which country has the largest variety of bird species, where the first Blue Zone was, where the 2026 Olympic Winter Games will be held, how you can cycle over 900 miles across six prefectures, and other unique facts about this beautiful world we love to explore. --- Travel That Matters would like to thank Virtuoso, the leading global network of luxury travel advisors, for including us at the annual Virtuoso Travel Week in Las Vegas. You can find out more details about all of the locations mentioned in the episode, below:  Dolomiti Superski - https://www.dolomitisuperski.com/en/home Sella Ronda ski circuit - https://www.dolomitisuperski.com/en/Experience/Sellaronda-Grande-Guerra Via ferrata mountaineering circuit - https://www.dolomitemountains.com/en/resources/dolomites-tips/via-ferrata-climbing-the-iron-paths-of-the-dolomites Rosa Alpina - https://www.aman.com/resorts/rosa-alpina Hotel Cristallo - https://www.hotelcristallo-altabadia.it/en Hotel de Lën - https://hoteldelen.it/en/hotel-de-len/ Alpinn Food Space & Restaurant - https://alpinn.it/en/ Hotel Ciasa Salares - https://www.ciasasalares.it/en/ Jannah Lamu - https://www.jannahlamu.com/ White Sand Villas Zanzibar - https://www.whitesandvillas.com/ The Surrey - https://www.corinthia.com/new-york/ Tatiana by Kwame Onwuachi - https://www.tatiananyc.com/ The Hispanic Museum & Library - https://hispanicsociety.org/ Good Food Festival Dubrovnik - https://tzdubrovnik.hr/lang/en/news/good_food_fest/index.html Four Seasons Resort Costa Rica - https://www.fourseasons.com/costarica/ Hacienda Altagracia, Auberge Resorts Collection - https://aubergeresorts.com/altagracia/stay/ Nayara Springs - https://nayarasprings.com/ Rocco Forte Hotels, Liscia di Vacca - https://www.roccofortehotels.com/hotels-and-resorts/liscia-di-vacca-sardinia/ Nordic Luxury - https://www.nordicluxury.is/ Mandarin Oriental, Costa Navarino - https://www.mandarinoriental.com/en/costa-navarino/messenia Kempinski Grand Hotel Riga - https://www.kempinski.com/en/grand-hotel-kempinski-riga Seabourn Cruises - https://www.seabourn.com/en/us Raffles Boston - https://www.raffles.com/boston/ Raffles London at the OWO - https://theowo.london/ Four Seasons Hotel Boston - https://www.fourseasons.com/boston/ The Newbury Boston - https://www.thenewburyboston.com/ O Ya - https://www.o-ya.restaurant/ ICAA New England - https://www.classicist-ne.org/ Grace by Nia - https://www.gracebynia.com/ Anantara Koh Yao Yai Resort & Villas - https://www.anantara.com/en/koh-yao-yai-phuket 62 Nord - https://www.62.no/en Secret Atlas - https://www.secretatlas.com/ Pacific Cycling Road Japan - https://www.mlit.go.jp/road/bicycleuse/good-cycle-japan/national_cycle_route/pacific_en.html Tswalu Kalahari Reserve - https://tswalu.com/ Mount Nelson, a Belmond Hotel - https://www.belmond.com/hotels/africa/south-africa/cape-town/belmond-mount-nelson-hotel/ Rebecca Masri - Little Emperors - https://littleemperors.com/ Pavia Rosati - Fathom - https://www.fathomaway.com/  Andrea Grisdale - IC Bellagio - https://icbellagio.com/ Javier Arredondo - Virtuoso - https://www.virtuoso.com/travel Amanda Elder - Kempinski Hotels - https://www.kempinski.com/en Omer Acar - Raffles - https://www.raffles.com/home/ and Orient Express - https://www.orient-express.com/ Ian di Tullio - Minor Hotels - https://www.minorhotels.com/en Deborah Frank - Luxury Magazine - https://www.luxurycard.com/magazine Gilberto Salcedo - ProColombia - https://procolombia.co/ Pradeep Raman - Corinthia New York - https://www.corinthia.com/new-york/ Christian Leibel-Cote - Collette - https://www.gocollette.com/en Mina Agnos - travelive - https://www.travelive.com/ Bobby Huebner - Skylark - https://skylark.com/ --- To learn more about what Jackie is up to, be sure to follow her https://www.instagram.com/jackiecaradonio/ or check out her website https://www.jackiecaradonio.com/ Travel That Matters is a CurtCo Media production. Host: Bruce Wallin Producer: AJ Moseley Marketing: Catrin Skaperdas Music: Joey SalviaSee omnystudio.com/listener for privacy information.

Hosted by David and Nycci Nellis.   On today's show:   ·        Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details;                                                                                                                 ·        Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt;                                                                                                                                       ·        When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor;                                                                                                                                        ·        Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it.

Hosted by David and Nycci Nellis.  On today's show: ·        Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details;                                                                                                                ·        Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt;                                                                                                                                      ·        When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor;                                                                                                                                       ·        Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Hosted by David and Nycci Nellis.   On today's show:   ·        Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details;                                                                                                                 ·        Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt;                                                                                                                                       ·        When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor;                                                                                                                                        ·        Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it.

Hosted by David and Nycci Nellis.  On today's show: ·        Hosted by globally famous chefs Jose Andres and Spike Mendelsohn, DC Central Kitchen's Capital Food Fight returns to The Anthem on Nov. 9, when chefs Carlos Camacho of dLeña, Ria Montes of Estuary DC, Ed Reavis of All Set and Rachel Bindel of Gravitas will duke it out in front of celebrity judges like “Top Chef's” Tom Colicchio. DCCK's CEO Mike Curtin, Jr. joins us with the details;                                                                                                                ·        Executive Chef and Director of Food and Beverage Marco Fossati is THE MAN at the Salamander Washington DC – formerly the Mandarin Oriental. He's in with tastes and talk of the Salamander and insider news about a bold new restaurant concept coming to the hotel in 2024 from none other than celebrity chef and New York Times bestselling author Kwame Onwuachi. Chef Marco is joined by the hotel's assistant director of food and beverage, Gina Netisingha, and its marketing manager, Janelle Burt;                                                                                                                                      ·        When the phrase “where's the beef” comes up, the guy you want to talk to is Nathan Stambaugh, regional sales manager for Creekstone Farms Premium Beef. He's in with all sorts of great tips on how to select, dry age and cook beef – including some lesser-known cuts that still deliver amazing flavor;                                                                                                                                       ·        Happy first anniversary to Balian Springs, the 100,000-square-foot “social club for wellness” in Springfield. We've been there; we've had the Balian Springs experience. It's nothing short of spectacular and there is nothing like it in the area. So we invited Balian Springs' founder, Stephanie Chon, and her business partner, Jennifer Chon, to help us tell you all about it. Learn more about your ad choices. Visit podcastchoices.com/adchoicesSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Before he competed, and then judged, Top Chef; before he won accolades from James Beard and Food & Wine, and before publishing his first cookbook, Kwame Onwuachi was an aspiring kid from the Bronx, trying to figure out the unspoken rules of class and access. All this while integrating what he learned during a couple of pre-teen years in Nigeria. This "Chapter 1: Made to Order.”CREDITSExecutive Producers: Dave Chappelle, Radio Rahim, Noah Gersh, Jamie Schefman, Nick Panama, Kenzi Wilbur, Elliot O'DeaMusic & Sound Design: Eric RaichelsonCreative Producer: Alex CasnoffHead of Production: Liz LeMayHead of Engineering: Jordan GalvanProduction Manager: Allie StrobelPost Coordinator: Alice BearnEdited by: Geoffrey MutchnikMixed by: Zack DjurichAdditional Editing & Sound Design: Jasper van Dijk & Noah Kowalski Til This Day is a Luminary Original Podcast in partnership with Pilot Boy Productions and SALT Audio. Hosted on Acast. See acast.com/privacy for more information.

Just because this man is a chef doesn't mean he needs to walk around with a knife that big. Kwame has jokes for days, but the jerk chicken story really gave me a new appreciation for his craft. Don't mess with a man who has dug a hole the height of him before.

Revisiting Mark's conversation with Kwame Onwuachi, chef/owner of Tatiana, which was just named best restaurant in New York City by the New York Times. Chef Onwuachi talked to Mark about the dilemma of the creative person, "American cuisine," and infiltrating a candy selling ring on the NYC subway.Want today's recipe, Chef Kwame Onwuachi's Sweet Plantains with Avocado Crema? Get it here: https://www.bittmanproject.com/p/kwame-onwuachiSubscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. Hosted on Acast. See acast.com/privacy for more information.

It's a How to Menu extravaganza as Dave and Chris talk about how to look at and break down a menu in general, before applying it to Kwame Onwuachi's critically acclaimed restaurant, Tatiana. Dave talks about stumbling upon a great crepe invention, and the show wraps up with Dave and Chris trying to figure out a Thai food order for Ying's family from Luv2eat Thai Bistro. Host: Dave Chang & Chris Ying Guest: Euno Lee Producer: Victoria Valencia, Cory McConnell, Gabi Marler, Euno Lee Learn more about your ad choices. Visit podcastchoices.com/adchoices

5 Minute WriterArticleLast week's interview with Author Aaron Philip ClarkConnect with Lori on TwitterConnect with David on Twitter3 BIG TAKEAWAYSWhat agents are looking for in a clientYour first 5-10 pagesWhat it's like working with an agentEPISODE INFO:Are you looking to land an agent in 2023? In this episode, Aevitas Creative literary agent Lori Galvin is going to share the things you need to know if you want to grab an agent's attention, both in your query letter and bio, but also when talking to an agent, and even those all-important first few pages. She even shares something I hadn't heard before from agents about what they're really looking for in a client. BIO:Lori Galvin is a senior literary agent with Aevitas Creative Management. Previously she worked as an editor at Houghton Mifflin and America's Test Kitchen. And, she also survived running a b&b in coastal Maine. She represents fiction (crime and book club) and select nonfiction (true crime, memoir, and food writing). A few of her clients include Kwame Onwuachi, Wanda M. Morris, and Sara Goudarzi.Tweet me @DavidRGwyn

"When I do anything, I like to break all the bricks. What was here before Lincoln Center was old San Juan Hill, a very affluent or a very popular Afro-Caribbean, Afro Latino area. It just spoke to me. It was like, I'm supposed to be here. I'm supposed to revive the stories of the people and give a voice to the inaudible and that's what the restaurant does. It tells a story of New York, but not the New York that I guess the affluent think of. For me, it's the story of immigrants, it's Puerto Rican it's Dominican, it's Jamaican, it's Nigerian, Senegalese, like all these things for me made New York special."  Kwame Onwuachi As a 40-year veteran of the restaurant industry, it gives me so much pleasure to see the mainstream recognition and opportunities for success afforded to the talented generation of people of color pursuing careers in hospitality. This group of entrepreneurs and chefs is making a name for themselves illuminating the way forward for the next generation. My guest, Kwame Onwuachi, has racked up a pretty impressive list of accolades including one of Food and Wine's Best New Chefs, Esquire Magazine's 2019 Chef of the Year, and The San Francisco Chronicle said that Kwame was the most important chef in America. That's a big title and quite an accolade. He is also the creator of the Family Reunion, an annual multi-day event that takes place in Middleburg, Virginia and celebrates diversity in the hospitality community. In September, 2021, Kwame hosted the esteemed James Beard Awards having previously won the Rising Star Chef of the Year award in 2019. He is also the author of a memoir, Notes from a Young Black Chef, that is being adapted into a feature film. Raised in New York City, Nigeria, and Louisiana, Kwame most recently opened Tatiana restaurant at Lincoln Center in New York City.   Join me, your host, Brad Johnson, and Kwame as we learn more about this young talent on Corner Table Talk.  * * * Instagram: Corner Table Talk  and Post and Beam Hospitality LinkedIn: Brad Johnson E.Mail:  brad@postandbeamhospitality.com For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/ Theme Music: Bryce Vine Corner Table™ is a trademark of Post & Beam Hospitality LLCSee omnystudio.com/listener for privacy information.

We've got a special holiday treat for Soul listeners. This is one of 4 episodes we recorded earlier in the year. Together they cover a wide range of topics celebrating the rich history of Afro-Cuisine, and tell the story of this cuisine through the eyes of diverse food culture.In the past 15 years, photographer Clay Williams has documented everything from kitchens helmed by Michelin-starred chefs to the fields where the animals we eat graze. His images have transported us to Argentina, South Louisiana, Paris, the Bronx, and beyond. This year Clay photographed the food and stories of Chef Kwame Onwuachi and Ms. Emily Meggett. Heritage Radio Network is a listener supported nonprofit podcast network. Support Soul by Chef Todd Richards by becoming a member!Soul by Chef Todd Richards is Powered by Simplecast.

On this episode of The Meals That Made Me, Adam fanboys over his guest Kwame Onwuachi, a James Beard award-winning chef and author of the critically acclaimed cookbook “My America,” and memoir “Notes from a Young Black Chef.” Kwame also recently opened his new restaurant, Tatiana, at Lincoln Center in NYC featuring an Afro-Caribbean menu influenced by his NYC roots.Kwame talks with Adam about the culinary anthropology behind his favorite dishes and travels throughout his life. From growing up in the Bronx eating his “creme de la creme” childhood meal of Fisherman's pie, to a roasted squab dish he made for the opening of the African American museum, to the dream meal that he would make Lebron James if given the opportunity, these are the meals that made Kwame Onwuachi.This podcast is produced by First We Feast in collaboration with Complex NetworksHost: Adam RichmanExecutive Producers: Chris Schonberger, Nicola Linge, and Justin BoloisHead of Podcast Production: Jen StewartSupervising Producer: Shiva BayatSenior Producer: Jocelyn AremAssociate Producers: Nina Pollock and Katherine HernandezProduction Managers: Shamara Rochester and Natasha BennettRecording Engineer / Sound Designer: Andrew GuastellaThanks to the team at BuzzfeedFor more First We Feast content, head to First We Feast on IG, Facebook, YouTube, and TikTok Hosted on Acast. See acast.com/privacy for more information.

Kwame Onwuachi is the chef of Kith and Kin in Washington D.C. He is also the author of the recently-published Notes From a Young Black Chef, which is just as much a memoir about growing up as it is about being a chef. Today, Adam Rapoport talks with him about his story. Learn more about your ad choices. Visit podcastchoices.com/adchoices

A young Kwame Onwuachi was cooking with his mother in their apartment in The Bronx when suddenly the apartment was overwhelmed by a strange smell. As he would write in his memoir, the, “thick fragrant smell of curry came on so strong both of us stopped what we were doing and looked up.” But it wasn't actually the smell that he remembered. It was what his mother did next.

With summer over and school in session, it's officially a new year for restaurants—and Dave has a few soon-to-open places on his must-visit list, and a few predictions to make about where things might go next. Plus: Hugo escape tactics, pre-K John Bonham, fake Momofuku menus, the no-PR approach, making bad situations happen, befriending your nemesis, the return of Superiority Burger and Torrisi Italian Specialties, Kwame Onwuachi, Mariscos Jalisco, the rise of hwe, grocery-store kimbap, crossing the soondae threshold, the stew restaurant Dave dreams of, a kung pao pastrami pipeline, the CIA, Josh Giddey, the other CIA, and the beauty of restaurants that own their own real estate. Hosts: Dave Chang and Chris Ying Producer: Sasha Ashall Additional Production: Jordan Bass and Lala Rasor Learn more about your ad choices. Visit podcastchoices.com/adchoices

A writer, editor, illustrator, cookbook author, children's book author, and really fun guy to get to know, Joshua David Stein really has all the goods. In this truly epic episode we cover Joshua's long and interesting career, from the early days of Gawker and the New York Observer to writing cookbooks with Kwame Onwuachi, Wilson Tang, and Joe Campanale. We talk about why writing about restaurants is such a compelling act of cultural anthropology, and why writing cookbooks was the natural progression for Joshua. And how the years-long process of writing a cookbook is the type of project, a huge one at that, that is both satisfying and an exercise of letting go. We also talk about the hustle required to hack it in food writing today. This is an amazing talk with one of our favorites.More from Joshua David Stein:When Jacques Pépin Made All the World an Omelet [TASTE]Chef Michael White's New York Comeback [Esquire] This Is the Story of the Rainbow Room [PUNCH]Buy: Vino: The Essential Guide to Real Italian Wine

Ryan talks to Kwame Onwuachi about his book Notes from a Young Black Chef: A Memoir, the importance of looking at failures as opportunities for growth, how to effectively lead a team of people, and more.Kwame Onwuachi is an American-Nigerian chef based in Washington, D.C. By the age of 27, Onwuachi had competed on Top Chef, been named a 30 Under 30 honoree by both Zagat and Forbes, and had opened five restaurants. He cooked at the White House twice under the Obama administration, and he was the head chef of Kith/Kin inside the InterContinental at the Wharf.✉️ Sign up for the Daily Stoic email: https://dailystoic.com/dailyemail

Get to know one of the most exciting chefs in America—and how he expresses himself and honors his multicultural culinary heritage through cooking. James Beard Award-winner Kwame Onwuachi joins us to talk about the follow-up to his memoir. It's a cookbook: My America: Recipes from a Young Black Chef. Plus, have you been watching PBS's cooking competition The Great American Recipe? We have! We talk with the two home cooks in our region who celebrate their culinary heritage by sharing family recipes on the show. And, chef Michael Symon pops by to surprise one of his biggest fans. Guests: Kwame Onwuachi: James Beard Award-winning chef, recurring judge on Top Chef, executive producer at Food & Wine, and the author of My America: Recipes from a Young Black Chef. Get more information about Kwame's The Family Reunion 2022. Irma Cádiz: (aka CoquitoLadyNYC) Home cook and contestant on PBS's The Great American Recipe Dan Rinaldi: Home cook and contestant on PBS's The Great American Recipe Michael Symon: James Beard Award-winning chef, restaurant owner, regular on the Food Network, and a bestselling cookbook author. Featured Recipes: Kwame Onwuachi's Suya Irma Cadiz's Mofongo con Camarones Dan Rinaldi's Rhode Island–Style Fried Calamari This show was produced by Robyn Doyon-Aitken, Catie Talarski, Emily Charash and Katrice Claudio. Our interns are Anya Grondalski and Mira Raju. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Google Podcasts, Stitcher, or wherever you get your podcasts. Subscribe and never miss an episode! Support the show: https://www.wnpr.org/donate See omnystudio.com/listener for privacy information.

Ally talks to star chef Kwame Onwuachi on achieving success in the culinary world, his time on Top Chef, and expanding beyond his horizons.See omnystudio.com/listener for privacy information.

Zibby Owens launched her award-winning, top literary podcast (according to Oprah.com) Moms Don't Have Time to Read Books in 2018. She has interviewed more than 900 authors, including many celebrities (Natalie Portman, Alicia Keys, Lena Dunham), politicians (Hillary Clinton, First Lady Jill Biden), athletes (Andre Agassi), chefs (Christina Tosi, Kwame Onwuachi), notable business leaders (David Rubinstein, Ray Dalio), physicians, poets, children's book authors, hundreds of New York Times bestselling and beloved novelists and memoirists, and many debut authors looking to break out.  Links from the Episode: - FPG Bookshop.org Account - Zibby Owens Media Website - Moms Don't Have Time to Read Books Website - Moms Don't Have Time to Read Books Instagram  - Zibby's Bookshop.org Account - Stephen A. Schwarzman, WHAT IT TAKES  - Dr. Jill Biden, WHERE THE LIGHT ENTERS - Seth Meyers, I'M NOT SCARED, YOU'RE SCARED

Hi there,Apologies for the silence last week! The COVID fairy finally pulled my card, and it knocked me (and my family) down for a number of days. We’re all recovering over here, and I’m excited to share this week’s conversation with you now! I hope you’ll forgive the delay. Read on for more on my recent chat with Kwame Onwuachi—and make sure you’re subscribed to our Substack to access exclusive recipes from Kwame’s My America later this week.–BrianEpisode 132: Kwame OnwuachiIt really does feel like we’re living in Kwame Onwuachi’s America.Industry folks run into him around every turn—he’s fresh off the high-profile hosting gig at Monday’s James Beard Awards, for one—and his voice and influence are becoming undeniably one of the most impactful. After opening five restaurants before turning 30, Kwame has earned accolades from nearly every major media outlet (James Beard Foundation’s Rising Star Chef, Food & Wine Best New Chef, Esquire Chef of the Year, Forbes 30 Under 30, the “most important chef in America” by the San Francisco Chronicle, and so on). Now, Kwame is an executive producer for Food & Wine magazine and is responsible for convening the upcoming 2nd Annual Family Reunion, a multi-day event that celebrates racial and ethnic diversity in hospitality.In Kwame’s first book, 2019’s Notes From A Young Black Chef written with Joshua David Stein, he chronicles his life from growing up in New York City, with extended stints in Louisiana and Nigeria, to the path that led him to his first restaurant, the Shaw Bijou. (And that memoir is now being made into a feature film by A24!)He’s followed it up with a new book—this time a cookbook, titled My America: Recipes from a Young Black Chef, and also co-authored by Stein.Part memoir, part cookbook, My America features recipes from Kwame’s culinary journey—from Suya (Nigerian BBQ) to Egusi Stew, a Nigerian recipe he grew up eating that’s thickened with egusi (melon seed).Recipes This Week:Paid subscribers will get access to two recipes from Kwame’s My America this week: Jamaican Beef Patties and Suya (“the grandfather of American BBQ”):Salt + Spine is supported by listeners like you. To get full access to our exclusive content and featured recipes, and support our work, consider becoming a paid subscriber.We’ve got a great show for you today: Kwame joined us to discuss his culinary career, his books, and of course, to play our signature culinary game. Thanks for joining us to #TalkCookbooks!–Brian, Clea, and the Salt + Spine team Get full access to Salt + Spine at saltandspine.substack.com/subscribe

Kwame Onwuachi, the author of 'My America - Recipes From A Black Chef' shares the ingredients of his life and career.  See omnystudio.com/listener for privacy information.

In his first cookbook, My America: Recipes from a Young Black Chef, Kwame Onwuachi, the acclaimed author of Notes from a Young Black Chef shares over 125 dishes showcasing the true diversity of American food. In conversation with Nina Oduro, a co-founder at Dine Diaspora, an agency that connects people and brands to African food culture. This program was held on May 17, 2022. 

Chef Kwame Onwuachi follows up his memoir with his first cookbook, offering a different culinary vantage point for growing up in America. Janette Villafana reports on the displacement of street vendors from the El Salvador Corridor in Koreatown. Professor Karen Tongson discusses the expansion of the Filipino fried chicken chain, Jollibee. Sana Javeri Kadri is raising money through spice sales to support the political and economic crisis in Sri Lanka. Food and travel writer Eleanor Ford researched the significance of nutmeg in the global spice trade. Finally, Ben Mims visits an urban farm in Silver Lake in search of rose geranium.

Kwame Onwuachi holds countless, monumental accolades. From being the James Beard Foundation Rising Star Chef of the year to being dubbed “the most important chef in America” by the San Francisco Chronicle, Onwuachi is an expert restaurateur and chef. Moreover he joyously seeks to flaunt the diversity of American food by bringing to life the dishes of his own America. In his forthcoming book My America: Recipes from a Young Black Chef, Kwame brings the nation and world together, both in his stories and on the plate.  More than 125 recipes accompany Onwuachi's personal tales and connections to the dishes, creating an intimate cookbook that celebrates the people and flavors of the African Diaspora. The globe-spanning recipes include sumptuous fares such as Trinidadian callaloo and shrimp étouffé. Considering My America opens with a “Spice Blends” section, we readily forecast many flavorsome, powerhouse meals to come. At Inforum, Kwame Onwuachi will elucidate and familiarize us with the flavors that comprise his America. Alongside these, we'll get first-hand accounts of the stories that brought these dishes to his table. You will leave hungry for more and know just where to find it. NOTES This program is part of The Commonwealth Club's Food Lit series, underwritten by the Bernard Osher Foundation. SPEAKERS Kwame Onwuachi Chef; Author, My America: Recipes from a Young Black Chef In Conversation with Michelle Meow Producer and Host, "The Michelle Meow Show," KBCW/KPIX TV and Podcast; Member, Commonwealth Club Board of Governors In response to the COVID-19 pandemic, we are currently hosting all of our live programming via YouTube live stream. This program was recorded via video conference on May 19th, 2022 by the Commonwealth Club of California. Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef, memoirist, and Top Chef alum Kwame Onwuachi returns to the show to discuss his debut cookbook, My America: Recipes from a Young Black Chef, featuring the cuisine of Onwuachi's family and ancestors.   Suya Origin: Nigeria Yield: 6 to 8 servings   Suya is the grandfather of American BBQ. In Nigeria, the spices draw out and fire up the meats, often cooked over an open flame. Here I do the same. But if you don't have a grill, use a well- oiled cast- iron skillet over high heat in a kitchen with open windows. The open windows are very important, unless you find the blare of a smoke alarm harmonious and enjoy fits of sneezing. I find the sweetness of the char plus the heat of the spice totally irresistible. I did when I first smelled it from beyond the walls of my grandfather's compound in Nigeria, or when we went to market when I could sneak a skewer. (Since my grandfather was an obi, or chief, there were many customs and rules around what he and his family could eat.) When I opened my second restaurant, Kith and Kin, I wanted to suya everything. The reaction from the diners, at least initially, was mixed. Many Nigerians scoffed at the idea that suya could be applied to, for instance, brussels sprouts. They were, on the whole, proud that Nigerian cuisine was being given the attention it so much deserved but arrived at the table with some strong opinions. Judging from the empty bowls that came back to the kitchen, I think I won them over. But it was always a battle. In this recipe, I stick to the traditional proteins— steak, chicken, and shrimp. In Nigeria, suya is served with sliced tomatoes and onions, which help mellow the heat. Here that role is played by a tomato- ginger soubise and a traditional onion cream sauce from France, and I keep the tomatoes and onions in the form of pickles, whose burst of acidity rounds out the flavors.   For the suya and to assemble 1 pound large (16– 20 size) shrimp, peeled and deveined 1 pound boneless ribeye steak, excess fat trimmed, sliced into ¼- inch strips 1 pound boneless, skinless chicken thighs, sliced into ¼- inch strips 4 1/2 tablespoons Suya Spice, divided, plus more to garnish *Note: Kwame makes this from scratch, but you can find it at most grocery stores or online. Kwame's recipe is included in the cookbook. 1 1/2 teaspoons kosher salt, divided ¼ cup roughly chopped fresh parsley Tomato-ginger soubise, to serve Pickled tomatoes and onions, to serve Lime wedges, to serve   For the tomato-ginger soubise 1 Roma tomato, roughly chopped 2 teaspoons extra-virgin olive oil Kosher salt, to taste 2 tablespoons grapeseed oil 3 tablespoons Ginger-Garlic Purée (GGP) *Note: Kwame makes GGP from scratch, but you can find it at most grocery stores or online. Kwame's recipe is included in the cookbook. 1 yellow onion, thinly sliced 1 cup heavy cream 1 cup whole milk   For the pickled tomatoes and onions 1 cup Spice Pickling Liquid (below) 1 medium red onion, large dice 1 medium ripe tomato, large dice   For the suya Place the shrimp, steak, and chicken in three separate bowls. Season each with 11/2 tablespoons of suya spice and 1/2 teaspoon salt, mixing well to combine. Cover with plastic wrap and refrigerate for at least 1 hour. (You can marinate the shrimp for up to 12 hours, and the steak and chicken for up to 48 hours.)   For the tomato-ginger soubise Heat the oven to 400°F. Line a sheet pan with parchment paper. Toss the tomatoes with olive oil and season with salt. Spread evenly over the sheet pan and bake for 15 minutes, until deep red and a little wrinkly.   Meanwhile, heat the grapeseed oil in a medium pot over medium heat. When it shimmers, add the GGP and cook until fragrant, 2 to 3 minutes. Add the onions and cook until translucent and soft, 7 to 10 minutes. Add the roasted tomatoes, along with the cream and milk. Bring to a simmer and cook, stirring often, until reduced to about 1 cup— watch carefully, as cream has a tendency to boil over, so reduce the heat as necessary to keep it from sputtering or burning— about 1 hour. Remove from the heat and let cool slightly, then transfer to a blender and purée until velvety smooth. Season to taste with salt and set aside. You should have 1 cup of soubise.   For the pickled tomatoes and onions Bring the spice pickling liquid to a boil in a small pot. Place the onions and tomatoes in a nonreactive bowl and pour the hot liquid over them, stirring to combine well. Let cool to room temperature, about 1 hour before serving. You should have about 3 cups of pickled tomatoes and onions.   To assemble When ready to cook, prepare a grill for high heat. Let it heat for 10 minutes. Grill the shrimp, steak, and chicken, turning occasionally, until deeply browned and cooked through, about 3 minutes for shrimp and steak and 4 to 5 minutes for the chicken. In a small pot, warm the soubise over low heat. Place the grilled items on a platter, dust with extra suya spice, and sprinkle with parsley. Serve with warm soubise, pickled tomatoes and onions, lime wedges for squeezing, and jollof rice. Note: Cooked suya shrimp will keep in an airtight container in the refrigerator for up to 1 day, chicken and beef suya for up to 4 days. Tomato-ginger soubise will keep in an airtight container in the refrigerator for up to 3 days. Pickled tomatoes and onions will keep in an airtight container in the refrigerator for up to 3 days.   Spice Pickling Liquid Origin: American South Yield: 3 cups   Pickling is an act of food preservation and also, thankfully for us, adds an entire dimension of bright angular flavors. This pickling liquid includes a touch of spice but it largely neutral, allowing the flavors of the pickled vegetables to emerge. I like the balance between the thyme and coriander on the softer herbal side with the habanero and ginger more biting, but play around as you like. Garlic goes well, ditto allspice, cloves, and bay leaf. Here's your chance to go freeform and experiment with what aromatics you use in the pickling liquid and what you pickle. Among my favorite vegetables to pickle are onions, mushrooms, and pig's feet—which aren't a vegetable at all, of course, but are delicious.   1 ¾ cups white wine vinegar ¼ cup granulated white sugar 3 tablespoons + 1 teaspoon kosher salt 12 fresh thyme sprigs 4 teaspoons whole coriander seeds ½ habanero pepper, stemmed, seeded, and roughly chopped 2 thin slices ginger, about 2-3 inches long 2 cups water   Place all the ingredients into a medium pot and bring to a boil over high heat. As soon as it comes to a boil, remove it from the heat. Let cool completely, then strain through a fine-mesh sieve and transfer to a clean jar with a tight-fitting lid. Note: Spice pickling liquid will keep in an airtight container in the refrigerator for up to 6 months.   From My America: Recipes from a Young Black Chef by Kwame Onwuachi with Joshua David Stein. Copyright © 2022 by Kwame Onwuachi. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

The chef and author, Kwame Onwuachi, talks to Mark about his meaningful upbringing in the Bronx and Nigeria, a shifting mindset on "what's next," and what "American" food means to him.For this week's recipe using plantains from Kwame's new book, My America: Recipes from a Young Black Chef, head over to Bittman Project, here.Subscribe to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you like to listen, and please help us grow by leaving us a 5 star review on Apple Podcasts.Follow Mark on Twitter at @bittman, and on Facebook and Instagram at @markbittman. Subscribe to Mark's newsletter The Bittman Project at www.bittmanproject.com.Questions or comments about the show? Email food@markbittman.com. See acast.com/privacy for privacy and opt-out information.

Onwuachi, the former Kith/Kin chef and "Top Chef" alum is kicking off his book tour in D.C. this week. "My America" follows the chef's 2019 memoir.

Chris and Dave call up the pair behind the best-selling 'Notes from a Young Black Chef' to discuss their brand new cookbook 'My America,' and what it reveals about how we'll all be eating in the years to come. Also: Playing to your strengths, giving birth to a word baby, cross-country recipe testing, re-upping on jambalaya at the dog park, Kwame's Harry Potter House, a yin-yang of dolphins, Maggi seasoning, Miami oxtail prices, high-resolution recipes, the guy who created curry goat, what Kwame wants to eat on a book tour, North Korean noodles, and surfing the seafood stock danger zone. Hosts: Dave Chang and Chris Ying Guests: Kwame Onwuachi and Joshua David Stein Producer: Sasha Ashall Adiitional Production: Jordan Bass Learn more about your ad choices. Visit podcastchoices.com/adchoices

Kwame Onwuachi is a 32-year-old cooking sensation. He has just published his first cookbook, "My America: Recipes from a Young Black Chef." And, after a years-long battle for pay equity with the men's squad, American women's soccer has closed a deal with the U.S. Soccer Federation that puts their salaries and bonuses on par. Business Insider's Meredith Cash joins us.

Jennifer Grey stops by to chat about her memoir, “Out of the Corner.” Plus, “The Flight Attendant” star Zosia Mamet chats with Drew. Then, it's an all new cookbook club with Chef Kwame Onwuachi joining Drew in the kitchen. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

TODAY Celebrates Nurses – an inspiring story of the special bond between a nurse and a young patient fighting cancer. Plus, Dr. Natalie Azar shares the red flags women should never ignore when it comes to your health. And, Kwame Onwuachi shares his recipe for jerk chicken and cabbage slaw.

Chef Kwame Onwuachi has his first-ever cookbook coming out on May 17th called My America: Recipes from a Young Black Chef, which was most recently featured in TIME'S Ten Most Anticipated Cook Books for 2022. He has been named one of Food & Wine's Best New Chefs, Esquire Magazine's 2019 Chef of the Year, and is a 30 Under 30 honoree by both Zagat and Forbes. He was featured on the TIME 100 Next 2019 List and has been named the most important Chef in America by the San Francisco Chronicle.Also, Jack and Mike discuss the message the new 'Barbie' movie photo starring Margot Robbie says about American beauty; Jack moderated a panel with Griffin Matthews of HBOMax's The Flight Attendant. Hear what has to say about diversity on screen; Did we get a whiff of what new media will look like in the future?

Raised in the Bronx, Nigeria, and Louisiana, chef Kwame Onwuachi grew up surrounded by cooking. During episode 101, Kwame talks about how that exposure changed the course of his life, and ultimately saved him. Many people know Kwame as one-time contestant on Bravo's Top Chef, season 13 California, and as a current judge on the award-winning cooking competition show that's inspired many copycats, and has made the culinary life mainstream. Kwame documented his riveting journey to food innovator and one-to-watch chef in his memoir paired with recipes, Notes from a Young Black Chef, which we discuss in great detail here. His multi-layered path, peppered with inspiring and difficult moments alike, is set to be turned into a feature film by A24, and Kwame shares the inside scoop on all of it. The James Beard Award-winning chef discusses the duality of his life experiences, the push and pull aspect of his personality, his time as a drug dealer, and the pivotal moment involving Barack Obama and a hangover that shifted his focus to cooking. We talk about being an enigma, needing to get big-time creative as a cook on a ship, his entry into the Culinary Institute of America, some of his jarring experiences of racism, the many things that have contributed to his success, the many nuances that mark his cuisine, and his powerful choice to look at potential experiences as having the best possible outcomes. At one point a wardrobe stylist for Top Chef, Tamara talks to Kwame about exactly why he treasures his unique Top Chef  family and experience. Listen in to hear the amazing story of Kwame Onwuachi, a picture of a modern entrepreneur and visionary---one who opened five restaurants before the age of thirty. You'll hear about his relationship with his creativity, prioritizing his work over his personal life, what fame is like, his longtime love of style and how it's evolved, his My America book of recipes that will allow fans and readers to taste his life story, his intimate vision for his next restaurant venture, and his Obsixed list of current obsessions that include some insider food favorites and a nail polish collection you might have seen him rocking on TC the other day, all that you can discover and shop here:Notes from a Young Black Chef: A MemoirMy America: Recipes from a Young Black Chef: A CookbookORLY Breathable x KWAME nail polish in 'Eggplant' ORLY Breathable x KWAME nail polish in 'Chef's Kiss'ORLY Breathable x KWAME nail polish in 'Sauté' Orion Turtle ChipsGuided meditations from Deepak Chopra

Kevin Tien, like many first-generation Americans, especially those with Asian backgrounds, was supposed to do something extremely professional, which is why he got a master’s degree from Louisiana State University in business intelligence and business analytics. But that took a while, and while he was doing it he was also working his way up the ranks of Tsunami, a Japanese restaurant with locations in the Louisiana communities of Lafayette, where he started his studies at the University of Louisiana before being displaced by Hurricane Katrina, and Baton Rouge where he finished. Upon graduation he got offers to do financial analysis as well as to start working at the Houston location of Uchi, Tyson Cole’s modern Japanese concept. He chose the latter. His career took him to Washington, D.C., and he eventually opened his own restaurant, Himitsu, where he was named to Food & Wine Magazine’s coveted list of the 10 “Best New Chefs” in 2018. In 2020, well into the pandemic, Tien opened Moon Rabbit at the InterContinental Washington D.C. hotel in the location formerly occupied by Kwame Onwuachi’s Kith/Kin. Tien recently discussed his journey, his cooking style and how Moon Rabbit reflects his Vietnamese heritage, his upbringing in Cajun country and his training in modern Japanese fine dining.

This week Alice and Kim talk about nonfiction adapted for young readers. Follow For Real using RSS, Apple Podcasts, Spotify, or Stitcher. For more nonfiction recommendations, sign up for our True Story newsletter, edited by Alice Burton. Follow Up The Christie Affair by Nina de Gramont The Lazy Genius Way by Kendra Adachi New Nonfiction  Sisters of Mokama: The Pioneering Women Who Brought Hope and Healing to India by Jyoti Thottam Slaves for Peanuts : A Story of Conquest, Liberation, and a Crop That Changed History by Jori Lewis Life on the Rocks: Building a Future for Coral Reefs by Juli Berwald Murder on the Mountain : Crime, Passion, and Punishment in Gilded Age New Jersey by Peter J. Wosh, Patricia L. Schall The Last Baron: The Paris Kidnapping That Brought Down an Empire by Tom Sancton How to Sell a Poison : The Rise, Fall, and Toxic Return of DDT by Elena Conis Khabaar: An Immigrant Journey of Food, Memory, and Family by Madhushree Gosh  Weekly Theme: YA Adaptations of Adult Nonfiction Quiet Power: The Secret Strengths of Introverted Kids by Susan Cain Hidden Figures Young Readers' by Margot Lee Shetterly Just Mercy: A True Story of the Fight for Justice by Bryan Stevenson Notes from a Young Black Chef: A Memoir by Kwame Onwuachi with Joshua David Stein Reading Now KIM: Ancestor Trouble: A Reckoning and a Reconciliation by Maud Newton ALICE: House of Abraham by Stephen Berry CONCLUSION You can find us on SOCIAL MEDIA – @itsalicetime and @kimthedork. Amazing Audio Editing for this episode was done by Jen Zink. RATE AND REVIEW on Apple Podcasts and Spotify so people can find us more easily, and follow us there so you can get our new episodes the minute they come out. Learn more about your ad choices. Visit megaphone.fm/adchoices

In 2011, Brandon decided to take his life-long love and talent for cooking to the next level by getting his first job in the restaurant industry. The reality of the industry was not as sunny as Brandon expected though. After years of packed, no-weekend work schedules and being on the receiving end of an intense amount of pressure and scrutiny, Brandon chose to exit the food business and enjoy his cooking skills outside of the workplace. In the summer of 2021, Brandon stumbled upon a book that finally could speak to his experience in the restaurant industry, Notes From a Young Black Chef by Kwame Onwuachi. In the book, Kwame takes the reader through the extreme highs and lows of a career in food and all the obstacles that come with being Black in the industry. In this episode, we talk about the overlap between Brandon and Kwame's stories as well as theatre and some of Brandon's funniest memories with food. This is a must-listen for any foodies out there! Brandon's Instagram Real Ballers Read website Real Ballers Read on Instagram --- Support this podcast: https://podcasters.spotify.com/pod/show/realballersread/support

This episode is also available as a blog post: https://thecitylife.org/2021/09/10/food-wine-classic-in-aspen-returns-this-weekend-for-38th-annual-event-with-all-star-talent-including-martha-stewart-carla-hall-kwame-onwuachi-brooke-williamson-guy-fieri-maneet-chauhan-andrew/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

Notes from a Young Black Chef by Kwame Onwuachi is discussed by guest Kathy Ziesel. Andrew discusses A Girl Named Zippy by Haven Kimmel. Theme music from audionautix.com https://www.elliottbaybook.com/book/9781524732622 https://www.elliottbaybook.com/book/9780767915052 --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/whatareyoureading/message

Show Notes #EmulsionTakeover - be featured in Episode 100!

This week on The Main Course, hosts Alexes and Phil are joined in the studio by Matt Jacobson, executive director of The Maine Lobster Marketing Collaborative (MLMC), and Chef Kwame Onwuachi, executive chef/owner of The Shaw Bijou, which will open in Washington, D.C. this year. Also crawling around in the studio today: a live new shell Maine lobster!