![]() And I need to really put everything into this because I've never done anything like this to my entire life and sat still for anything. I just was like really trying to focus on making this cheesecake. like I was so focused on making this cheesecake perfect. And I just realized at that time, like, man, I didn't do. You gotta emulsify the eggs into the cream cheese. She tells me, you know, don't heat it up too much. I gotta be at this thing at 9AM! So, yeah. I'm like, Tatiana, if you do not give me these explicit. It's fucking scrambled eggs in cheesecake. I'm trying to convince myself that this is like science. But I'm like, once it heats it’ll come together. And like as soon as it hits turns into scrambled eggs a little bit. So I heat the cream cheese, I add the eggs to it. Put it in the crust, bake it off, set it, cut into it. She's like, all right, heat the cream cheese, whip the eggs in, add your vanilla, add your sugar, a little bit of milk. Did you heat the cream cheese? I'm like, no, because you didn't tell me to heat the cream cheese. ![]() ĭan Pashman: You’re back on the phone with your sister? how do I - you need to walk this through me step by step. It's just like, you know, big globs of like cream cheese in there. Right? So do that, three hours later, cut into it. But I'm like, it's going to heat up and come together anyway. It's a little lumpy because I didn't let it warm or let the cream cheese cool down. How hard can this be? So I add it together. I'm like, okay, how do I make a cheesecake? She's like, you just take the eggs, the cream cheese, you know, a little vanilla, lemon juice, sugar, and you whip that together, maybe some milk and, you pour it in your crust and you bake it off. So I get home and I call my sister because she always used to make the baked goods for my mom's catering company. Kwame Onwuachi: No, I didn't know that leading up to this. Then you have to cut into it to find out if it's good.ĭan Pashman: So you don't know for three hours whether or not it's good? So as many of you know, when you make a cheesecake, it's a process. And I went home and I've never made cheesecakes before in my life. Can you make cheesecakes? And I was like, please don't disrespect - I just told you I was a chef and a caterer. And she was like, well like I said, I want to make these mini-cheesecakes. What catering services do you need? You clearly are in dire need of help. She's like, how old are you? I was like, ma’am, that is irrelevant. And she's like, you're a caterer? And I'm like, yeah, I'm a caterer. And she's like, what do you mean? I was like, I'm a caterer. And I was like, you never asked me what I do. I'm just like, you know, I really wanna do these mini-cheesecakes. So you're excited about it? Like, you got everything, you ready for this party? She's like, yeah, I'm ready. ![]() Do you want to come? I was like, yeah, I'll come. She happened to be the owner of the store. Kwame Onwuachi: So, yeah, I was in a store in Soho and I started striking up a conversation with the cashier. But as we learned in part one, Kwame can hustle. Like I said, he was still just 20 years old and didn’t have a ton of experience. This second part covers the past 10 years of Kwame’s life, from age 20 to age 30 today.ĭan Pashman: After that boat in the Gulf, Kwame moved to New York to start a catering company. That’s where he got the first clue that he wanted to be a chef, and that’s where we left off last week. He ended up cooking on a boat somewhere in the middle of the Gulf of Mexico. He came back and he got into drugs, he got kicked out of college. He also got into a lot of trouble as a kid, which is why his mom sent him to live with his grandfather in Nigeria for two years. ![]() So if you missed part one, I really recommend you start there.ĭan Pashman: But if you need a quick refresher, here goes…ĭan Pashman: Kwame’s mom ran a catering company in the Bronx, so he grew up helping her in the kitchen. And the story is so good, it’s being made into a movie starring Lakeith Stanfield. That story is the subject of his memoir, Notes From A Young Black Chef. Over these two episodes we’re hearing how Kwame became one of the fastest rising star chefs in America. This is the second half of my conversation with chef Kwame Onwuachi, of the DC restaurant Kith and Kin. And we are coming to you live from the Miracle Theatre in Washington, D.C.ĭan Pashman: Alright, here we go. Each week on our show, we obsess about food to learn more about people. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |