![]() But you know, right now, that’s why I’m taking some time to really figure out what this restaurant group that I open is going to look like so it’s an equitable experience or opportunity for the next generation.”Īs he puts it, the pandemic has been a “reflective and eye-opening experience.” In April, while Kith/Kin was closed, he cooked meals at Mott Haven Bar and Grill in the Bronx as part of The Bronx Community Relief Effort and World Central Kitchen’s efforts to feed locals affected by COVID-19. Sometimes those things do go hand in hand, you know, getting that platform, getting those awards. “Providing for my family, spending time with my family, inspiring the next generation, providing opportunities for the next generation. “Right now, thinking about getting an award for cooking isn’t really, just being transparent, at the top of the list of priorities for me,” he said. The ambition is still there, but it’s shifted now. Last year, in a piece for Food & Wine, he wrote, “I don’t know about anyone else but if there is another level to achieve, I inherently want to reach for it.” It’s what has always pushed him forward, whether he was selling candy on the subway or launching his own catering company at the age of 20. ![]() “All those things are ownership for me.”Īnyone who has read Onwuachi’s book knows how much ambition has shaped him. Having control over my own narrative,” he said. His resignation from Kith/Kin took many by surprise, but for Onwuachi, the departure was spurred by his desire for ownership. I know I have a job to do to continue to advocate and make sure that everyone feels included in the conversation and that they can achieve it if they put their minds to it.”Īnd he wants to do it on his terms. ![]() “There are not a lot of chefs who have achieved the accolades that I have who look like me. ![]() “I feel like people have been appreciative of the vulnerability and happy that there’s a story out there that’s not just this Cinderella story from point A to point B,” he said.īut now, Onwuachi knows that people aren’t just following him, they’re also looking to him, too. Whether we know him from his appearance as a “Top Chef” contestant, his restaurants (the short-lived French tasting menu restaurant, Shaw Bijou fast-casual cheesesteak concept Philly Wing Fry and critically acclaimed Kith/Kin), or his James Beard Award for Rising Star Chef, Onwuachi has never been afraid to share both his successes and his failures with us. With each of these endeavors, Onwuachi, 30, is keenly aware that people both inside and outside the restaurant industry are following him. ![]()
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