Virtual Workshop with Top Chef Kwame Onwuachi

Virtual Workshop with Top Chef Kwame Onwuachi – From Candy Bars to Michelin Stars: Notes from a Young Black Chef

The UC Santa Barbara MultiCultural Center (MCC) is excited to announce an online virtual workshop, From Candy Bars to Michelin Stars: Notes from a Young Black Chef, with Kwame Onwuachi, on Thursday, May 21, at 6:00 pm, via Zoom, including a curried beef and broccoli cooking demo. Virtual Workshop/Zoom link

Kwame Onwuachi is an American-Nigerian chef based in Washington, D.C. He was a contestant on Top Chef in 2015. He has been recognized by Food & Wine magazine, Esquire magazine, and the James Beard Foundation as “Rising Star Chef of the Year”. He shares his inspiring journey from his youth to his success in his new book, Notes from a Young Black Chef. Join us for an evening where Kwame shares his story with us, along with delicious Afro-Caribbean recipes and cooking tips.

Curried Beef and Broccoli
Serves 2
Ingredients – Amount
Canola oil – 1 tablespoon
Skirt Steak, diced – 1 lb
Yellow onion, diced – 1 each
Garlic, minced – 6 cloves
Ginger, minced – 1 tablespoon
Curry powder – 1 tablespoon
Fish sauce – 1⁄2 tablespoon
Jalapeno, sliced – 1 each
Chicken stock – 1 cup
Broccoli – 1 bunch
Lime juice – 1 each
Raw sugar – 1 tablespoon
Cilantro to garnish
Salt TT

The MultiCultural Center is the social justice and anti-racism hub on the UCSB campus, and hosts quarterly music performances that elevate and celebrate the vibrancy of diverse communities. For more, visit http://mcc.sa.ucsb.edu/.