A memoir from the world-famous chef describes his life as an orphan in Ethiopia, upbringing by his adoptive family in Sweden, and the cooking lessons from his adoptive grandmother that lead him to train in some of Europe's most demanding kitchens.

By the time he was twenty-seven years old, Kwame Onwuachi had opened-and closed-one of the most talked about restaurants in America. He had launched his own catering company with twenty thousand dollars that he made from selling candy on the subway, yet he'd been told he would never make it on television because his cooking wasn't "Southern" enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story...