I enjoyed this cooking memoir of what it is like to be a young black chef in America.
The author’s mother was a caterer, abusive dad an architect, and he spent some of is youth in Nigeria, between getting in standard issue trouble in the Bronx. He started to cater too and realized his ticket out of the doldrums could be going to the Culinary Institute of America. He became a line chef in some of the top Michelin star restaurants in America, was on Top Chef, and eventually opened his own fine dining restaurant.
This book gives an unvarnished look behind the scenes in the top restaurant trade, not only in terms of race, but in the kind of tireless work that is involved. It is enjoyable to watch his candid arc, from aimless to focused, down-trodden to passionate. Also there are recipes included.
You might enjoy reading this small slice of one black life, as we try to help along the Black Lives Matters movement. I give this read five stars.