Interview With a Chef Who Had Trained in Three Countries
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Interview With a Chef Who Had Trained in Three Countries
Reporter: Today we speak with Chef Amara Okonkwo, who opened Riverstone Kitchen last autumn. Amara, many readers wonder how your menu took shape so quickly after the launch.
Amara: Thank you for inviting me. People assume the restaurant appeared overnight, but I had trained in three countries before I had returned to this city. Each kitchen had taught me techniques I still use daily.
Reporter: Where did your path begin?
Amara: I started in Lagos, where my aunt had run a catering business for weddings. By sixteen I had learned to balance spices she had guarded for years. When I had saved enough from weekend jobs, I applied to a school in Lyon that alumni had recommended.
Reporter: What had you discovered in France that you had not seen at home?
