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In Nigeria, Kwame learns about his roots.

Although she originally tells him it’s a summer visit, she actually sends him to learn respect, and he remains there for two years.

It so happens that the day after he broke the chopping board, Kwame’s mother sends him to Nigeria to visit his paternal grandfather. The last straw may have been when he breaks the cutting board, although I suspect the plan was already in motion. At 10 years old, when Kwame starts acting too mannish and getting in trouble with Westley, his mom’s partner, as well, his mother has had enough. One of the reasons for this was to be able to afford to send him to a private school. Although his father was better off and didn’t live far away, visits to his father were challenging because of mental and physical abuse. Without his father’s support, his mother struggled to make ends meet, even after she’d started a catering business. From then, life became tougher in two ways. He grew up in the Bronx with both parents until their divorce. Kwame is born of parents with Caribbean, Creole, and Nigerian roots. We learn that it’s less than three weeks before his restaurant opens, and the first time the team from the restaurant has worked together. He’s been hired to feed 47 people an African American themed menu at a dinner hosted by Dom Pérignon to celebrate the building’s architect, David Adjaye. He takes a moment to reflect on the building and the history it contains. It begins with Chef Onwuachi at the National Museum of African American History and Culture in DC. Notes From a Young Black Chefis a memoir by Kwame Onwuachi, written with Joshua David Stein.