Chef Kwame Onwuachi’s return home to New York, the tea capital, and will inflation cause a recession?

Kwame Onwuachi has the news of my week: The Bronx-born chef is making a big comeback to his hometown, with a restaurant that will debut in the redesign of David Geffen Hall at Lincoln Center this fall.

Afro-Caribbean cuisine will be in the spotlight. Expected dishes include chopped cheese, the New York bodega favorite, and soup dumplings filled with the iconic Nigerian dish Egusi. It’s a big win for expanding cultural awareness, and the project may be one of the most high-profile investments in building a more diverse dining landscape across America. This is Onwuachi’s first restaurant since the closure of its two previous ones in Washington, Kith/Kin and Shaw Bijou.

When I interviewed Onwuachi at 2019 Forbes 30 Under 30 Summit in Detroit, he was already a rising star, with a James Beard award in addition to a spot on the Forbes listing. Onwuachi shone on stage as he talked about his new memoir. Notes from a young black chef details Onwuachi’s rise through some of the most famous restaurant cuisines in the world, including Per Se and Eleven Madison Park. The memoir rocked the restaurant industry and won critical acclaim.

” There is a lot to do. Diversifying the pool of reviews is very, very essential for the growth of restaurants that people don’t know about,” he said at the time. “I advise by example.”

Now the 32-year-old is among the top celebrity chefs in the country. His memoir will be made into a movie, he’s a judge on Bravo’s Top Chef and his first cookbook is due out in May. I look forward to eating more of his food soon.

— Chloé Sorvino, editor

It’s Forbes’ Fresh Take newsletter, bringing you the latest news every Friday on the big ideas that are changing the future of food. Want to get it in your inbox every week? register here.

What’s new

Healthy food movement is coming to Kenya’s tea capital. The pressure of foreign markets on tea production has pushed small Kenyan tea farmers to devote their small plots almost exclusively to tea, while neglecting food crops, leading to malnutrition and food insecurity. But a new movement for healthy eating in Kenya’s tea capital is driving change, reports Daphne Ewing Chow.

Walmart jumps 5% after strong earnings and further ‘progress’ in reducing inventory levels. The retail giant reported strong earnings, although management warned that profit margins could come under pressure, as Sergei Klebnikov reports.

The Fed still has a ‘long way to go’ as it tries to rein in inflation without causing a recession, Goldman predicts. The retail giant reported strong earnings, although management warned that profit margins could come under pressure. Story of Sergei Klebnikov.

Late the summer kitchen is my favorite kitchen. Tossing corn, tomatoes, peppers, onions, and greens into a skillet makes me happy, and the dish is the perfect base for any protein you might choose.

Chloe Sorvino leads food and agriculture coverage as a staff writer on Forbes’ corporate team. His book, Raw Deal: Hidden Corruption, Corporate Greed and the Fight for the Future of Meat , will be published in December 2022 by Simon & Schuster’s Atria Books. Her eight years of reporting at Forbes have taken her to In-N-Out Burger’s secretive test kitchen, to drought-ravaged farms in California’s Central Valley, to burned-out national forests operated by a billionaire wood, to a century-old slaughterhouse in Omaha and even a chocolate croissant factory designed like a medieval castle in northern France.

Thank you for reading the Forbes Fresh Take Forty-Third Edition! Let me know what you think. Subscribe to Forbes Fresh Take here.

Previous The financial impact of a possible split of the SDFD questioned
Next Gay pride flag in sight as Darien lifts ban on city property