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Treat Your Tastebuds to Something Fancy! Treat Your Tastebuds to Something Fancy!

Join us on May 7th for a cooking class featuring Chef Kwame Onwuachi and host Marcus Samuelsson. Learn to make Curried Chicken with Baigan Choka, Perfect Steamed Rice, & Mango Chutney.

Cooking Experience Stream

Menu to be demonstrated

Curried Chicken

Perfect Steamed Rice

Baigan Choka

Mango Chutney

Items to be prepared beforehand

Roasted Eggplant and Tomato

Green Seasoning

Peppa Sauce


Do Ahead

Marinate the chicken 24 hours ahead. See "Recipe" for curried chicken recipe.

Recipe: Curried Chicken with Baigan Choka, Perfect Steamed Rice, & Mango Chutney


Curried Chicken (see below) (1 leg)

Perfect Steamed Rice (see below) (1 cup)

Baigan Choka (see below) (0.5 cup)

Mango Chutney (see below) (3 tbsp)

Lime Wheel (1 ea)

Green Onion, thinly sliced on bias (0.5 tbsp)

Cilantro, leaves (5 ea) 

Celery Leaves (3 ea) 


1. In a shallow bowl, spoon rice over the bottom then top with curried chicken leg and dress with curry. Place the baigan choka next to the chicken and the repeat with the chutney.

2. Garnish with green onion, cilantro, and celery leaves then serve with lime on the side and enjoy immediately.

The Chefs

Kwame Onwuachi

Award-winning Chef, Author, and Top Chef Season 18 Judge

Kwame Onwuachi is a James Beard Award-winning chef, and author of the critically acclaimed memoir “Notes from a Young Black Chef,” which is being turned into a feature film by A24. Kwame’s resume is incomparable: he has been named one of Food & Wine’s Best New Chefs, Esquire Magazine’s 2019 Chef of the Year, and is a 30 Under 30 honoree by both Zagat and Forbes. He’s also been featured on Time’s 100 Next List and has been named the most important Chef in America by the San Francisco Chronicle.

Kwame was born on Long Island and raised in New York City, Nigeria, and Louisiana. Onwuachi was first exposed to cooking by his mother, in the family’s modest Bronx apartment, and he took that spark of passion and turned it into a career. From toiling in the bowels of oil cleanup ships to working at some of the best restaurants in the world, he has quite a dynamic collection of skills and experiences. Onwuachi trained at the Culinary Institute of America in New York City and has opened five restaurants before turning thirty; including the groundbreaking Afro-Caribbean restaurant, Kith/Kin, in Washington, D.C.

Next up, Kwame will appear as a judge on season 18 of Top Chef this coming April 2021. He first appeared as a contestant on the show in season 13.

Kwame currently serves as Food & Wine’s executive producer. In this newly appointed role, Kwame will collaborate on big brand moments and events, including the Food & Wine Classic in Aspen, where he'll host cooking demonstrations and events and also serve in a new role as F&W Pro ambassador to the hospitality industry. Kwame will also focus his efforts on expanding Food & Wine’s Best New Chef Mentorship program. In August 2021, he will host “The Family Reunion presented by Kwame Onwuachi,” a multi-day event scheduled to take place in Middleburg, Virginia that will celebrate diversity in the hospitality community.

Marcus Samuelsson

Award-winning Chef, Restauranteur, Author, and Co-Owner of Red Rooster Harlem

Marcus Samuelsson is the acclaimed chef behind many restaurants worldwide including Red Rooster Harlem, MARCUS Montreal, and Marcus B&P, and Red Rooster Overtown in Miami. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won multiple James Beard Foundation Awards including Best Chef: New York City. He was tasked with planning and executing the Obama Administration’s first State dinner honoring Indian Prime Minister Manmohan Singh. Samuelsson was also crowned champion of television shows Top Chef Masters and Chopped All Stars, and was the winning mentor on ABC’s The Taste. Samuelsson received the James Beard Foundation Award for Outstanding Personality for his TV series titled No Passport Required with VOX/Eater and he is an executive producer of Viceland’s show HUSTLE.

He currently serves as Executive Chef-in-Residence of Buzzfeed Tasty’s talent program. A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP) which focuses on underserved youth. Samuelsson also co-produces the annual week-long festival Harlem EatUp!, which celebrated the food, art, and culture of Harlem for the sixth year in a Telethon special on ABC. He is the recipient of the 2019 Vilcek Foundation Prize in Culinary Arts, awarded to immigrants who have made lasting contributions to American Society. He is the author of multiple books including The New York Times bestselling memoir Yes, Chef, The Red Rooster Cookbook: The Story of Food and Hustle in Harlem and his newest cookbook, The Rise, is out now.

During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem, Marcus B&P in Newark, and Red Rooster Overtown in Miami into community kitchens in partnership with World Central Kitchen, serving well over 200,000 meals to those in need. Marcus is also the founder of the Marcus Samuelsson Group (MSG), which works to maintain Samuelsson's culinary and cultural pillars, creating outstanding experiences that celebrate food, music, culture, and art in all its endeavors from high-end restaurants and fast-casual cafes to media and experiential events. He has an audio project with Audible, titled Our Harlem, and his recent podcast titled This Moment with Swedish rapper Timbuktu is out now. 

Follow him on Instagram, Facebook, and Twitter at @MarcusCooks.