What chefs in the industry call Golden, Brown, and Delicious potatoes, Kwame teaches you the method to making this french fry alternative. Parboil, cool, smash and fry, you’ll be shocked how simple, and fantastic these potatoes are.
Kwame Onwuachi started peeling shrimp and stirring roux at 5 years old in his mother’s catering kitchen in the Bronx. The James Beard Award-winning chef has received many accolades since then, including FOOD & WINE’S Best New Chef, Esquire Magazine’s 2019 Chef of the Year, 30 Under 30 honoree by both Forbes and Zagat, and has appeared on Bravo’s Top Chef as both a contestant and judge. In his class, Onwuachi embraces the richness of Afro-Caribbean culture and cuisine, and teaches students how to cook his favorite Jamaican recipes.
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Bring Kwame’s recipes home and discover how to make your food taste better than everyone else’s.