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• SHAW BIJOU FOOD SERIES

Last week, pastry chef Paola Velez announced her departure from Kith/Kin to join the team at Compass Rose and Maydan. Thank you for everything.Ī post shared by Kwame Onwuachi on at 6:15am PDT Whatever my next venture is I will continue the dream and open something of my own where we can all stand taller together. Change is difficult and sometimes uncomfortable, but change is necessary for growth. To the District, thank you for giving us a platform in order to give opportunities to all. Thank you for pushing 110% every day and giving us almost 4 beautiful years of service. To my team, I have learned so much from each and every one of you. A place where everyone is welcomed where the inaudible have a voice, and anyone can be themselves. a place where those dreams can come true. The road has been tough, the journey sometimes treacherous, but what truly brought us joy was our ability to contribute – to make Washington, D.C. This place was for dreamers, least notably me, but dreamers who maintained faith that one day their culture would be accepted as equal and significant. Met here, where these buildings stand, trading ideas and practices in order to survive. A dream for the Native Americans and Africans who For the 77 slaves in 1848 that were trying to achieve freedom by commandeering a ship from the wharf with the goal of equality. It was a dream for the 272 slaves from Georgetown that sailed down the Potomac, leaving from right in front of where Kith/Kin stands, not knowing where they’d end up. Opening Kith/Kin was a dream, for me and for many. Yesterday was my last service as the Executive Chef of Kith/Kin. Onwuachi often credits his Bronx upbringing, his mother and his travels around the country for exposing him to a variety of cuisines.įeatured dish: Rat tail radishes, pork belly, cucumber emulsion, carrot viniagrette, and cucumber leaves.This is hard. The menu will consist of approximately 15 to 18 tasting courses of “modern American cuisine with global inspiration. The Shaw Bijou is scheduled to open late winter. Never give up and chase what makes you happy. What would you tell young chefs just starting out?

Nostalgic stories or those ah ha moments. The surprise of it all!! What are your favorite stories to tell through food? I put the two together and The Shaw Bijou was born. Shaw, is the district in Washington DC and Bijou means Jewel in French which is my mother’s name. My mother is the only reason I am opening this restaurant, so it is only right that I name my first one after her. It also adds another dimension of who you are as a person by being in charge of other people’s livelihood. It is like you finally get it, you understand why some of your chefs were so hard on you. I think becoming a restaurant owner has had the biggest impact on me. What has made the greatest impact on you during your culinary career? Once you get that you can take that anywhere and succeed. The highlight of these two experiences was really about setting the foundation for me, I had been cooking for most of my life but that solid refined foundation is what I was lacking.

I hung out with him after that at Eleven Madison Park for a project at school and asked him for a job. I met Daniel Humm at the Culinary Leadership Awards. Your relationship with Daniel Humm led to your time at Eleven Madison Park. The head baker had once been the head baker at Per Se, so when I went to the Culinary Institute of America, he made a couple phone calls for me and I was in. How did you make the move from catering to kitchen?Īfter a year of roughing it in the catering world, I finally got my own commercial kitchen space at Hot Bread Kitchen in NYC.

SHAW BIJOU FOOD SERIES

From there, he was offered the opportunity to travel with Dinner Lab, a roving supper club series that travels to major cities in the U.S. By the age of 20, before working in some highly regarded restaurants such as Per Se (where he did his culinary externship) and Eleven Madison Park, Kwame had started his own catering company. “My mother's peel and eat Cajun shrimp is probably my favorite thing in the world to eat,” says Kwame.

Like many chefs, Kwame’s interest in cooking was sparked by his mother, who operated a catering company while growing up.

We recently had the honor of having Chef Kwame Onwuachi on the farm for a visit.