Podcasts about onwuachi

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.

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

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.

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.

Sexually molested at the age of five, Shwanda Ifeoma Onwuachi battled the effects of that trauma till adulthood by hating men and doing everything to make sure she never had to rely on them. Then, she had an encounter that changed her life.In this episode, Shwanda shares how despite the failings of men and women in her life, she learnt to love in words and deeds by self-love, talk therapy and minding the business that minds her.Shwanda's story will make you cry, make you laugh and make you know that no matter the darkness of the darkness, light always wins. You can follow Shwanda on Facebook @rshawanda and Instagram @shwandaonwuachi.Thank you so much for listening!References in this episodeBob Marley's No Woman, No CryEphesians 4:23Total Praise by Richard Smallwood LyricsNew Light Christian Center ChurchWahala  Please DM me on Instagram or Facebook @judithobatusa to let me know what you thought of this episode. If you'll love to share your story on the #MessyCantStopHer podcast, click here.   Music Credit:  https://indiefy.me/wanted-carter 

Award-winning Washington DC chef Kwame Onwuachi (formerly of Kith/Kin) and Salamander Hotels & Resorts Founder & CEO and BET co-founder Sheila Johnson discuss The Family Reunion (LINK) , black culture, and diversity in the hospitality industry. The Family Reunion was an immersive experience presented by Onwuachi in partnership with Food&Wine and Salamander Hotels & Resorts on August 19-22, 2021 where dozens of chefs, culinary and hospitality professionals and a few hundred attendees celebrated diversity in the hospitality community. “I've been a part of so many food festivals… and I was wondering why there wasn't anything that really just celebrated black contributions to the food industry. We need to have an event that celebrates black and brown contributions to the food industry on a black owned property with a historical context,” says Onwuachi. Johnson is pushing the hospitality industry on diversity and equity. “We're going to grow it, and we will continually shine light on the issues until we can get the problem solved, to really get minority-owned restaurants and hotels… we really want to level the playing field here. No more hiding in the shadows. No more being afraid to move forward,” she declares. Both are excited for the prospects of bringing so many diverse voices together. “You can imagine the things that are going to happen at this event. People are going to meet each other, they're going to decide to do things together, there's going to be collaborations... It's going to be fascinating to track what comes out of this,” Onwuachi concludes.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In this episode of Pure Curiosity, I speak with James Onwuachi, a modern day philosopher, theologian and upper school dean. When James and I met in Houston 10 years ago we immediately had a good rapport, and managed to stay in touch despite multiple major moves around the country. Earlier this year, he reached out and shared an article he had written in Newsweek about the cancelling of Dr. Seuss, and I immediately asked him to join me on the podcast. This is a conversation about what sacredness means beyond the confines of traditional religion, and the role it plays in Cancel Culture. I really appreciated the thoughtfulness and depth James brings to these topics. I left our conversation feeling touched and inspired, and I have a feeling you will too.About Our Guest:After getting his masters in divinity at Vanderbilt University (where he's currently pursuing a doctorate) James Onwuachi went into academia. He is the Upper School Dean at Kinkaid Preparatory School in Houston Texas, and is the former Associate Dean at Vanderbilt University, Oberlin College, Grinnell College, and University of California-Santa Cruz. James is also an op-ed columnist for Newsweek magazine, where he discusses culture, race and theology.James' Newsweek Articles:As a Black Child in Houston, my Dr. Seuss Moment Was About Thomas JeffersonBlack Men Are a Rorschach Test That America Keeps FailingThe Real Source of Cancel Culture: We're Seeking Justice for Old Wounds  

In this very special episode of Add Passion and Stir, host Billy Shore discusses the Biden Administration's commitment to ending hunger in America. And, we revisit our conversation with chef and advocate Kwame Onwuachi.Award-winning Washington DC chef Kwame Onwuachi (formerly of Kith/Kin) talks to Billy Shore about the how the crisis of COVID-19 and its economic fallout is exposing the vulnerability of the restaurant industry and the fundamental changes that must occur for independent restaurants to survive. “I would hope we don’t just go back to the same normal, that we create a new normal that really makes sure that we’re taking care of our staff and our community as well as the bottom line,” says Onwauchi. “The power is in the dollar. Where you spend your money is where publications go, what they write about,” he explains. In his memoir Notes from a Young Black Chef and an article in the Washington Post, Onwuachi takes on issues of race and diversity in the culinary world. “I went through a struggle in trying to find a path to the cuisine of my heritage. Investors and owners have constantly pushed me to do what they think is right, instead of what was authentic to me,” he wrote in the Post. “I try to speak my mind and speak truthfully. There are a lot of people who share similar stories and when they hear someone being vocal about it, it lets them know that they’re not alone,” he says.Get inspired by one of the great, young chefs in America who is fighting to bring more diversity, inclusion and economic justice to the restaurant industry and his community.

Lisa Birnbach invites James Beard award winning Chef, Kwame Onwuachi, to discuss the future of Eating out, during and after the Covid-19 pandemic. They also discuss what it means to be a black man, and a chef, in America - in these days of national reckoning and the Black Lives Matter movement, his book "Notes from a Young Black Chef" and to top it all off, they talk about the 5 things that make their lives better.

How will restaurants survive the economic collapse caused by the COVID-19 pandemic? Award-winning Washington DC chef Kwame Onwuachi (formerly of Kith/Kin) talks to Billy Shore about the how the current crisis is exposing the vulnerability of the restaurant industry and the fundamental changes that must occur for independent restaurants to survive. “I would hope we don’t just go back to the same normal, that we create a new normal that really makes sure that we’re taking care of our staff and our community as well as the bottom line,” says Onwauchi. “The power is in the dollar. Where you spend your money is where publications go, what they write about,” he explains. In his memoir Notes from a Young Black Chef and a recent article in the Washington Post, Onwuachi takes on issues of race and diversity in the culinary world. “I went through a struggle in trying to find a path to the cuisine of my heritage. Investors and owners have constantly pushed me to do what they think is right, instead of what was authentic to me,” he wrote in the Post. “I try to speak my mind and speak truthfully. There are a lot of people who share similar stories and when they hear someone being vocal about it, it lets them know that they’re not alone,” he says.Get inspired by one of the great, young chefs in America who is fighting to bring more diversity, inclusion and economic justice to the restaurant industry and his community.

Udo Onwuachi Portfolio Manager at Anigriv is interviewed in this episode. Follow Adam on Instagram at Ask Adam Torres for up to date information on book releases and tour schedule. Apply to be interviewed by Adam on our podcast: https://www.moneymatterstoptips.com/podcastguest --- Support this podcast: https://anchor.fm/moneymatters/support

Ever since they met as competitors on Season 13 of Top Chef, Kwame Onwuachi and Karen Akunowicz have delighted in one another's dreams. There's been plenty of hard work and hustle along the way, along with some setbacks, but together they cheered and together they soared. In this special edition of Communal Table recorded in a gondola ride up Aspen Mountain during the Food & Wine Classic, the 2019 Best New Chef and Best New Restaurant winners—along with Onwuachi's fiancée Mya Allen and Akunowicz's executive sous chef Molly Dwyer—looked back on the journey as they rose to the top.

When Kwame Onwuachi was 26 he had already experienced more career highs and lows than chefs twice his age. He worked in the top restaurants, competed on the TV series, “Top Chef,” and opened his own restaurant—The Shaw Bijou when he was 25.  The restaurant was one of the most anticipated openings in the country and it closed after 11 weeks. The press roasted the young chef. How did Kwame recover after such a public failure? In his new book, Notes from a Young Black Chef, Kwame talked about how he rebounded from that failure, and delved into his childhood. After the Shaw Bijou closed Kwame opened 3 more restaurants, Michelin rated, Kith and Kin  and two  Philly Wing Fry.. On May 6th he won the Rising Star Chef of the Year award by the James Beard Foundation. His book, Notes from a Young Black Chef  has received lots of praise, and is available wherever books are sold.

When we last left chef and memoirist Kwame Onwuachi, he had dived back into his catering business in New York City. Business was decent, but he’d begun to see holes in his game. "The food tasted good, but was it completely hot when it hit the table? I would roast the meat perfectly, but by the time I got to the table it'd be a little overcooked. The sauce that I thought would be really good, when I reduced it down, it was a little bitter. It was like these little things I didn't know what was going wrong, and I needed to get to the bottom of it. I needed to scratch that itch, and education was the next step for me." Onwuachi went to the CIA to hone his craft and then went on to extern and work at fine dining institutions like Per Se and Eleven Madison Park. But he ultimately found his own cooking identity through the now-defunct pop-up dinner company, Dinner Lab. "I cooked a dinner for it. It was a culmination of my life story. It was labeled Candy Bars to Michelin Stars. I cooked everything from the cheesecake [his sister's recipe] that I made to…the Butterfingers I sold on the subway (we did those as mignardise)…It was an anecdotal tale through the food of my life."
 Eventually, Onwuachi opened the high-end restaurant Shaw Bijou in Washington, DC. His inexperienced restaurateur partners told him money was no object; that, in fact, they didn't care about making money. Onwuachi naively believed them. "Yeah, it was like adding gas to a locomotive. I mean, we were adding coal. It was just like, keep going, keep going, we're powering the engine. I was so deep in it, there was so much going on. It was the first time dealing with a lot of press, and I was really, really young. I came from the South Bronx and I'm catapulted into the stratosphere of the dining culture across the country, and I was trying to just do anything to stay afloat really."
 The restaurant failed after less than six months, its demise hastened by a less-than-stellar review in The Washington Post.  "It was soul-crushing to read that," Onwuachi said. "I remember reading it in the back alley, and it was not a good review, but it also pushed me, you know? It pushed me to change some things up, switch some things around, get everybody excited again, and keep going. It wasn't like, ‘Okay, now we need to close.’ I was like, ‘Okay, we're gonna fix this. This is the first bite.’" But they couldn't fix it in time, because, as he put it, "We ran out of capital. That's why businesses close. That's the short answer."
 The last chapter of Onwuachi’s book, Notes From a Young Black Chef, is called "The Lesson." Why? "The lesson that I learned (from Shaw Bijou) is to keep going," he told me. "Just keep going. Not to stop, no matter what obstacles get in your way. If you have your mindset and you have goals in place, stick with those goals, figure out how to adapt, how to pivot, and continue moving."
 Kwame Onwuachi’s tale is as inspirational as it is cautionary. Catch it all in this week’s episode of Special Sauce. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/04/special-sauce-kwame-onwuachi-part-2.html

This week's Special Sauce guest, chef-restaurateur (Kith/Kin in Washington, DC) and memoirist (Notes From a Young Black Chef) Kwame Onwuachi, has led an interesting life, to say the least. How interesting? By the time he was 21, the now-29-year-old had already started a catering business and cooked on a ship cleaning up oil spills in the Gulf of Mexico- all after discarding a previous life that included membership in a gang and selling "nutcrackers," or homemade alcoholic punch, on the streets in the Bronx. Early on, Onwuachi discovered the satisfaction he could derive from cooking for other people, by helping his mom with her catering business: "Yes, serving food to actual paying customers...there's a certain high about it. You know, like being in the weeds, you know, prepping, putting stuff together, and then reaching that finish-line moment when you're serving it to the guests, and all is well. They're happy...and you can see the genuine joy that they get when eating the food. I love that moment, and I got addicted to it." The entrepreneurial spirit he inherited from his mother had a way of colliding with some of his more destructive adolescent impulses. He would bounce back and forth between cooking gigs and less savory endeavors, including selling drugs, until he found himself at a crossroads around the time of Obama's first inauguration: "Obama is walking across the stage accepting his presidency. At that moment, for some reason, it clicked for me. Because...I went out and I voted for him, but I was like, 'There's no way we're gonna get a black president. There's no way this is gonna happen. No way.' And when he walked across the stage, I was like, 'What am I doing? This man defied the odds. Fifty-five years ago, we weren't even allowed to eat in restaurants; like, that was [when] the last restaurant was desegregated. Now this man is walking across the stage. That's huge. And I'm sitting here selling drugs?'" After that realization, Onwuachi ended up starting a catering company called Coterie, for which he raised the start-up capital by selling candy in the subway- yes, you read that right. His most popular item: peanut M&Ms (take that, plain-M&M advocates). All of this, of course, was before Onwuachi began his restaurant career-cooking at Per Se and Eleven Madison Park, moving on to a seriously upscale restaurant in DC (which closed within three months), and, this year, being named a Best New Chef by Food & Wine for his current restaurant, Kith/Kin. But his pre-fine dining life was so eventful, we had to save all that for the second part of our interview. Rest assured, there's plenty here to chew on and listen to. --- The full transcript for this episode can be found over here at Serious Eats: https://www.seriouseats.com/2019/04/special-sauce-kwame-onwuachi-part-1.html

Kwame Onwuachi is learning when to stop and take a deep breath. In the last few weeks alone, he's been named a Food & Wine Best New Chef and a James Beard Rising Star finalist, and published a stunning memoir called Notes from a Young Black Chef. In the midst of all the accolades, he's still at the helm of Kith/Kin, the much-celebrated restaurant that he opened in the wake of the very public and swift closure of his first solo outing. This might seem like a lot all at once, but Onwuachi has been training and hustling since he was a tiny child in his chef-mother's kitchen, and he's ready to step into the spotlight—he might just need a nap first.

Rick and Kate have two words for you: Kwame and Croatia. Join Kate and Rick as they take you on a tour of Top Chef Season 13 competitor Kwame Onwuachi’s new restaurant and a Croatian hot-spot restaurant, both of which are two of DC’s most exciting restaurants. Kith/Kin, Kwame’s stylish restaurant along Washington D.C.’s newly developed waterfront area The Wharf, offers food that celebrates his heritage ranging from Nigeria and Jamaica to West Africa and the Caribbean. Ambar, a Croatian restaurant in the Capitol Hill area, offers one of the best deals going while allowing you to sample and learn about Croatian specialties. And we know you have been dying to know exactly how many “insect fragments” the FDA allows in an average jar of peanut butter, and Rick and Kate have the answers in their Did You Know tidbit. Also, do you know these food phobias: Lachanophobia? Alliumphobia? You will after this episode.

The Not Old - Better Show Interview series: Chef Kwame Onwuachi, Top Chef, & Guest Lecturer, Smithsonian Associates. As part of our Smithsonian Associates, Art of Living series, our guest today on the Not Old Better Show is chef Kwame Onwuachi.  Born in the Bronx and trained in classical French cuisine at the Culinary Institute of America, Kwame Onwuachi works as the Executive Chef of The Shaw Bijou in Washington, D.C. His interest in food was sparked by his mother who operated a catering company while he was growing up. Kwame started his own catering company at the age of 20 before working in some highly regarded restaurants including New York's Eleven Madison Park and Per Se. He has traveled the world learning different types of cuisines and cultures and worked on oil rigs, specifically “Deepwater Horizon,” which is a very interesting story! His philosophy on cooking can best be defined as telling a story through food. Kwame was also a contestant on Top Chef.  Give a listen to today's show, featuring a very interesting man, with a great story and a great future.   Please note:  Chef Kwame Onwuachi will be appearing at the Ripley Auditorium, Washington DC, Oct. 24, 2016.  However, the event is currently SOLD OUT.  If you are interested in being placed on the "waiting list," please call Smithsonian Associates: 202 633 3030