California Soul
An American Epic of Cooking and Survival
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4.7 • 6 Ratings
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- $14.99
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- $14.99
Publisher Description
JAMES BEARD AWARD NOMINEE • A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the line—both on the streets and in the kitchen—from one of the most exciting stars in the food world today
“Beautiful. Moving. Inspiring. Get it.”—Chris Storer, Emmy Award–winning creator of The Bear
A SALON BEST BOOK OF THE YEAR
Chef Keith Corbin has been cooking his entire life. Born on the home turf of the notorious Grape Street Crips in 1980s Watts, Los Angeles, he got his start cooking crack at age thirteen, becoming so skilled that he was flown across the country to cook for drug operations in other cities. After his criminal enterprises caught up with him, though, Corbin spent years in California’s most notorious maximum security prisons—witnessing the resourcefulness of other inmates who made kimchi out of leftover vegetables and tamales from ground-up Fritos. He developed his own culinary palate and ingenuity, creating “spreads” out of the unbearable commissary ingredients and experimenting during his shifts in the prison kitchen.
After his release, Corbin got a job managing the kitchen at LocoL, an ambitious fast food restaurant spearheaded by celebrity chefs Roy Choi and Daniel Patterson, designed to bring inexpensive, quality food and good jobs into underserved neighborhoods. But when Corbin was suddenly thrust into the spotlight, he struggled to live up to or accept the simplified “gangbanger redemption” portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for “California soul food” and takes readers inside the worlds of gang hierarchy, drug dealing, prison politics, gentrification, and culinary achievement to tell the story of how he became head chef of Alta Adams, one of America’s best restaurants.
PUBLISHERS WEEKLY
In this exhilarating saga of drugs, crime, and culinary passion, Corbin traces his remarkable rise from a life behind bars to a successful career as a chef. Born, quite literally, into the "drug game" ("my uncle used to carry me around and sell drugs out of my diaper"), Corbin's cooking began with making crack in his teens, a skill that eventually grew into an enterprise with Corbin and his partner shipping drugs around the country. It wasn't until Corbin landed in prison at age 23 that his culinary path began. Working in the prison kitchen, Corbin found an escape while also honing his craft: "I tried to tweak... until I got the best fucking spread you'd ever tried." After six years in prison, Corbin was released in 2010, and got a job as a line cook at a high-end fast-food joint in his L.A. neighborhood. Though he went on to become the chef and face of Alta Adams, a fine-dining restaurant in the city, Corbin reveals his path to success as an ex-felon was far from easy, and it's his brutally candid depiction of "what it's like to grow up Black in America under some of the worst circumstances" that makes this story of perseverance hit hard. Readers shouldn't miss this.
