I have a penchant for books about non-French people all of the sudden finding themselves living in France. It's even better when they find themselves I have a penchant for books about non-French people all of the sudden finding themselves living in France. It's even better when they find themselves living in Paris. Regardless of the author or the geography all of their experiences are the same: French logic does not correlate with their logic from home. Pastry chef David Lebovitz discovers this after he packs up his life after twenty years in the City by the Bay to move to the City of Light and recounts his his adventure in, "The Sweet Life in Paris: Delicious Adventures in the World's Most Glorious-- and Perplexing-- City". In a series of vignettes, interspersed with many delicious recipes, he shares his travails of adjusting to his new life. His writing and tone is light, like one of his desserts, and he pokes fun at himself and Parisians. As someone who has visited Paris before, I related to many of his experiences, such as the blasé attitudes of grocery store cashiers (it's not just me!) to clerks who show no interest in you buying something, and most recently, the habit of not refrigerating many items (jelly kept on shelves, room temperature breakfast items). Lebovitz faces these cultural challenges with humor as he works to make the city not just the place he lives, but his home. However, the best part is the last section of the book where he provides a list of all of his favorite addresses in Paris to find the best hot chocolate or his favorite restaurants. It is a good read if you are planning a trip to Paris or are just dreaming of Paris....more
In Notes from a Young Black Chef, Kwame Onwuachi tells his life stories like he serves a chef's tasting menu—as a series of perfectly orchestrated smaIn Notes from a Young Black Chef, Kwame Onwuachi tells his life stories like he serves a chef's tasting menu—as a series of perfectly orchestrated small bites crafted with select ingredients and artfully plated to be pleasing to the eye. What we do not see on the plate is the hustle in the kitchen-- chefs and all the players move at a rapid pace with laser-like precision to execute each meal perfectly; the pressure is intense, room for error nil. These two elements, the presentation and the hustle, perfectly captures Kwame Onwuachi's story of his meteoric rise to chef stardom.
Onwuachi’s life is made up of many delectable morsels: raised in the Bronx by divorced parents; his dad abusive; his hard-working mom barely making ends meet and who sends Onwuachi to live with his grandad Nigeria for two years to “learn respect”; a life of gangs and drugs; a stint as Deepwater Horizon cook; beginning his own catering firm; attending CIA; working at Per Se and Eleven Madison Park; competing on Top Chef; and opening Shaw Bijou, one of the most expensive restaurants in DC all by the time he is 27. His life is quite the meal itself. Along his journey and still today, many ask what has he done to “deserve” his exalted role; has he paid his dues? Isn’t he too young? These questions are another way of asking, “Isn’t he black?” Onwuachi’s life illuminates the issues that people of color face when entering a predominately white field, especially the lily-white world of fine dining where the expectation is that everyone stay in their lanes: white chefs make haute cuisine; black cooks make collard greens. It is easy for a young white male to follow the traditional culinary path, with hard work and talent they will follow the standard trajectory to success. The “dues” they pay are the same. Onwuachi quickly realizes that his path is much longer and the dues are much higher as he is repeatedly told that “he is not ready” and that America is “not ready” for fine dining from a black chef; his place is in the back of the kitchen. His way to success is to buck the system not designed to support him anyway. He uses his talent, confidence, self-promotion, and hustle to make his life happen. The word “hustle” has a whiff of the underhand and does not fully capture Onwuachi’s work ethic. To achieve his level of success at such a young age is WORK.
Throughout his memoir, Onwuachi recognizes the power of his personal story and details how he tailors his story for each audience, and I could not help but think the same was happening is his memoir. He serves the tastings of his life, but I often looked at the empty expanse of the plate and asked where’s the rest? His book is titled Notes from a Young Black Chef and not Notes from a Young Black Man, so his focus is on his life as a chef, but I wanted to know more about his life as a man. He experiences abuse from his father, drug-use, and gang life and appears to escape each unscathed and bounced to the next thing. How did he recover and reconcile these experiences? He is engaged, but very little is said about how he met his fiancé. Every now and then he would bring something up, a hint to the rest of his life, and I wanted to say, “Tell us about that!”. This is the English teacher in me telling him, like I tell my students, “Interesting. Tell me more.” Granted, this is none of my business. Maybe in another 27 years, when he is looking back over the course of his life, he will write another memoir reflecting on Kwame Onwuachi, the man, and I will read it....more
I am not someone who will read all of an author's work at once, but I recently read Garlic and Sapphires and loved it. Now I finished Tender at the BoI am not someone who will read all of an author's work at once, but I recently read Garlic and Sapphires and loved it. Now I finished Tender at the Bone (Comfort Me with Apples is in the mail). Reichl's style is easy-going and accessible that reading her work is a delight. ...more
Absolutely devoured this book. It's a combination of good food, good writing, and New York, and with Ruth Reichl stirring the pot, it's too good to miAbsolutely devoured this book. It's a combination of good food, good writing, and New York, and with Ruth Reichl stirring the pot, it's too good to miss. Reichl recounts her experiences as the restaurant critic for the NY Times and all of the disguises she created in order to get an honest assessment about the food. The writing is honest, witty, and poignant. Not just about great meals, but also about the experiences that challenge us and make us grow....more
I just got this book as a gift from my reader-friend, Roger. Once the dust of this semester settles down, I will find a cozy spot on my kitchen counteI just got this book as a gift from my reader-friend, Roger. Once the dust of this semester settles down, I will find a cozy spot on my kitchen counter and read this book. I'm a big Bittman fan, so I'm looking forward to devouring his latest concoctions....more
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