I'm so glad to see this title adapted for younger readers. Such a vibrant and engaging story, I'll be glad to add this to our catalog!

The young adult version of this book by Kwame Onwuachi continues my amazement at how chefs put up so much in their training to become chefs. Onwuachi, in particular, had an amazing climb. Growing up in the Bronx, he became involved in gang activity and was kicked out of college for dealing drugs. But his mother, a caterer, was a fierce supporter of his abilities. She helped get him a job as a cook on a boat cleaning up after the oil spill in Louisiana, which led him to running a catering company and the realization he needed training and he attended the CIA and then a hell of a training period and hard won fame including appearing on Top Chef. If nothing else, kids reading the young adult version of the book, will discover, you can get out of the hole you created for yourself, but choosing a career as chef is a hard way to do it.

I love food, and I'm interested in diversity, and so this book ticked both boxes for me. I loved reading Kwame's history, where he came from, about his family. The descriptions of his dishes were amazing! Being a "young adult" edition, this book seemed to go quickly. I didn't know of Kwame prior to reading this, but I'm glad I read his story! Thanks, Netgalley, for this arc.

I can’t say how this book compares to the original, but it was an informative and enjoyable read in its own right. This would be a good book for an older teen (there is lots of talk of drug use and dealing) interested in the culinary arts as it talked a lot about the inner workings of kitchens, their culture, and the food industry in general.
In addition to a bit of culinary education, the young reader’s edition of Notes from a Young Black Chef tells Kwame Onwuachi’s rather interesting life story. He grew up in NYC and Nigeria, was a contestant on a reality cooking show, and has opened his own restaurants with varying degrees of success.

One of my biggest take-aways from this book was the discussions of racism, from being arrested for a burned out taillight and some parking tickets, to being treated as though he’s invisible and being told racist jokes that, if not laughed at, made him seem like the bad guy.

My only criticism is that Onwuachi come off as rather cocky and therefore not the most likeable, between having wait staff at Shaw Bijou tell his life story over every dish and the way that (possibly simplified for the young reader’s edition) all of his successes were portrayed as being due to his hard work but his failures were nearly always someone else’s fault.

I liked the authentic voice in the writing. I wonder about the page count in this abridgment versus the original; this felt pretty short, like scenes from the second half of the book when the protag is actually a chef could have been fleshed out more, especially when talking about Top Chef, the event that brought my interest to this book. You can tell that this is a memoir, not a novel, because of the negativity at the end. Perhaps this is just an experience of someone reading an ebook, but I didn't know we were close to the end and so was surprised when there wasn't a next step after Shaw Bijou closing. It's difficult for young people to write memoirs because so much happens between writing the book and publication and even more happens between the publication of the original text and the abridgment. I wish there had been an epilogue with what happened a year or two after the book ends, just so we know the protag landed on his feet.

I am a big fan of Top Chef as it is one of my very favorite cooking competition shows. Because of that, this book was of interest to me. It didn’t disappoint! Very interesting read and certainly help my attention. Would make a great addition to any middle school library.

Starting from the eve of his opening the Shaw Bijou restaurant in D.C. when he was catering an event at the National Museum of African American History and Culture and flashing back to his childhood, Onwuachi offers an unflinching look at how his varied upbringing and the racism he faced shaped his career path. Born NYC in 1989 to a Nigerian American father and a mother with a Southern food background, young Kwame had difficulties. His father was demanding, and his parents often fought. He struggled to get along in school, and at the age of ten was sent to Nigeria for two years to live with his grandfather and his two wives. Back in the US two years later, his mother started a catering business and struggled to keep him in a private Catholic school. After he was kicked out of school his senior year because of pranks, he fell in with a gang and dealt some drugs. After getting accepted to the University of Bridgeport, he found that selling alcohol and drugs was still a good side hustle, but eventually decided to focus on a career in cooking, given his rich family background in cooking. With a lot of hard work, as well as some lucky breaks, Onwuachi was able to overcome difficulties and racism to become a national culinary star with media appearances and several restaurants.
Strengths: There is definitely a need for more #OwnVoices narratives that address the difficulties that affect the BIPOC community, and Onwuachi's story is an interesting one. The food descriptions are fantastic, and made me want to investigate a lot of the food mentioned in the book. The story moves along quickly, and the fact that Onwuachi is raised in the US and then spends time in Nigeria will speak to a lot of my students, who sometimes go back and forth between countries. The cover will make this one that will intrigue readers who have an interest in cooking.
Weaknesses: As a parent and educator, it was a little worrisome to see a young person engaged in dangerous, illegal behavior without spectacularly bad consequences, but Onwuachi has certainly done well for himself.
What I really think: I have Marcus Samuelsson's Make It Messy(2015), that I've struggled to get checked out. He's one of Onwuachi's inspirations. I'll see if there is an interest in that book before getting this new one. I don't buy very many autobiographies or memoirs; I usually wait until a person has passed away before buying biographies. That way they don't become dated and need to be replaced.

This is a wonderful addition to any collection and one that fills a gap in many collections. Young Adults need more memoirs from successful black and brown peoples to inspire them.

I vaguely remember Onwuachi from his season of "Top Chef" (as much as I remember any reality show contestant) and I like hearing about how people ended up excelling in their fields so I was immediately interested in his memoir. The reality of his story, however, left me less enamored of him which is often the case for me when it comes to biographies. The reality of a person is often disappointing after only seeing the public persona. The years of drug use (although not an addict) and selling made me uncomfortable as did the start up plans for Shaw Bijou. Much later in the book he addresses the factors that led to a tasting menu of $185 which helps to soften the "what was he thinking?!" shock. But after the first page I went to do my own research on the restaurant and read a few of the interviews he mentions later where he seems 100% comfortable with the plan.

Putting those issues aside, the rest of his story is interesting and a good look at how a person can forge their own path with the drive to do so. I particularly appreciate his determination that led him to selling candy bars on the subway for start up money which contrasts with a number of people I know who believe many jobs are beneath their station in life. Another favorite section was his time on the oil clean-up ship bringing a little bit of home to the men working there through the food he cooked for them. I would've liked more details about his time at CIA after the externship and what he learned there. Or how he learned some specifics about his craft wherever he learned them. For example, when he suggests putting Waygu beef on the menu at EMP (I believe that was the restaurant) he includes many fine dining accompaniments such as foams and reductions and glazes, etc. - where did he learn those particulars? Those details would have rounded out an interesting memoir for me.

To make consommé, a flavorful but clear broth, a chef must balance the flavors of the initial stock. Then, as it simmers, they remove anything that would muddy the clarity of the soup that remains. Egg whites are used to catch the bits of additives so the chef can effectively remove the raft that rises to the top. I've never seen a more powerful metaphor for the process of self discovery, especially when a chef needs to find their culinary story. Concentrate your point of view, remove anything that gets in the way of your clear vision.
Kwame Onwuachi, a culinary star still on the rise, tells his story from his childhood in the Bronx, to his years in Nigeria with his grandfather, to his rebound in Louisiana before registering for classes at The Culinary Institute of American in Hyde Park, NY.
From the cutthroat kitchens of America's elite restaurants to starting a catering business, to his first restaurant launch in the role of head Chef, Onwuachi battles his demons, confronts racism, and learns from the school of hard knocks as he never wavers in his focus to use food as a storyteller, a unifier, a way to have the conversations we often push to the side for easier topics.
This is the young adult version of what I imagine is a hard truth memoir in its unfiltered form. Drugs and gangs make an appearance, but in no way different from anything on network television. There are deep-dives on racism, especially in the restaurant industry, and the social structure of poverty is broken down in a way that sheds a bit of perspective on life outside of the comfort zones we create for ourselves. I could see ELA teachers looking to diversify their curriculums using this memoir, or even excerpts from this memoir, as a master text.
My only criticism of the memoir is that any persona besides Onwuachi seems flat, maybe a hair two-dimensional. It makes me think we will see more growth and development from a chef who has the power to raise us all from his own experience.

This adaptation is great! I truly hope more people write memoirs for young adults. Kwame’s story is one I think a lot of kids can relate to, and his pride is also an attribute to highlight. I find that this doesn’t glorify kitchen life, but shows the reality of becoming a chef and the grit needed to succeed. I think it’ll be a great window for kids to see a potential career opportunity. And the stories were funny and personable. Overall an enjoyable read!

Thanks NetGalley for the preview!

I requested this book as a huge top chef fan and was a little bummed there wasn't more info about the show in the book. However, Kwame's voice rings through the story-it feels like a conversation with him the entire time. I liked the details and the book stayed interesting by jumping around in time. I'm not usually a non-fiction fan but this one was nice!

Notes from a Young Black Chef (Adapted for Young Adults)
by Kwame Onwuachi
Pub Date: 13 Apr 2021
Read courtesy of http://netgalley.com

Kwame Onwuachi had an unusual amount of changes and chances in his life; some he could control, and others were beyond his control. But he used resilience and ambition to find his way from the streets to the sweets to the beets and meats, and his story is a wonderful example for young people to read about someone who chose not to be a victim of his circumstances.

As an easily accessible read for teens, this adapted version of Notes from a Young Black Chef is a well-told story. The book describes the racism Onwuachi endured with the same grace as he endured it. He was upfront about it and demonstrated a life that rose above the ignorance and didn't succumb to being a victim.

This memoir is being turned into a movie: https://dcist.com/story/19/07/16/kwame-onwuachis-memoir-is-being-made-into-a-movie/

He is also joining Bravo’s Top Chef as a judge to be aired in 2021: https://dcist.com/story/20/09/28/kwame-onwuachi-judge-top-chef/

This is the young readers’ version of the book by the same name and follows this Top Chef alum from his early childhood in the Bronx and Nigeria and onto his early successes at the CIA and then in the world of fine dining. Onwuachi pulls no punches when describing the overt racism and subtle microaggressions that he experienced while climbing his way to the top. He names names. He even riffs on whether strong leadership in the kitchen has to be demeaning towards others. The descriptions of food add spice to this excellent narrative.

I very much enjoyed this YA adapted version of Onwuachi’s memoir and believe it will make a solid contribution to my middle school biography collection. I’m always searching for stories that provide hope, enthusiasm, and a hearty dose of strong work ethic. This doesn’t disappoint. Onwuachi recounts his beginnings with an honest passion for cooking and a love for his craft.

Notes from a young Black chef is a fascinating memoir of chef Kwame Onwuachi. He was somewhat known from his expereicne on television's Top Chefs competition. Incredible backstory of his rise and struggle as well as family dynamics. The challenges of opening restaurants, pursuing your passion and the drive are clearly what makes this hard to put down. Behind the scenes restaurant operations is also enlightening. Highly recommend!

I knew I needed to read this one because I had watched Kwame on Top Chef. I liked the look into his career and how he pushed himself to where he is today even when people told him that he couldn't get there. I like the adapted for young adults versions better sometimes because they can be easier to read and take you right to the point. I liked the original memoir also and I think they did a good job with this adaptation. Any child wanting to be a chef, especially any of different ethnicity or race will want to read this one.

Thanks NetGalley for this ARC!

I received an arc of this title from NetGalley for an honest review. I watched Kwame on Top Chef and loved this glimpse into his live as a young black chef beyond top chef. Great read for ya and adults.

Onwauchi's memoir defines what it means to be young, Black, ambitious, and unafraid of the hustle, but he's still imperfect as a human--making this more interesting. This book will appeal to kids who want to make their own way (or who have to) in the world, and who might see themselves as outsiders. Onwauchi's strengths are when he gets to talk about the food he's making and the belief he has in it. I wish there had been more about his time in Nigeria, or his time as a cook on a boat--but overall a strong memoir that I think is important for a lot of kids.

The adaptations for young adults of books is probably one of my favorite niche genres and because I adored the adult version of Onwauchi's memoir, I knew I needed to check out this adaptation which is streamlined and pointed leaving out recipes which I found a little disappointing. Yet, what it lacks in recipes it makes up for in organized magic of Onwuachi's life that uses lessons to help guide the young adult audience. It's a how-to, a beware, an appreciate what you've got homage to his family, heritage, and hardwork and I love this one as much as I loved the adult version. I will order many copies of his for our high school library which has a culinary program!