A sharply crafted and unflinchingly honest memoir about gangs, drugs, cooking, and living life on the lineâ€”both on the streets and in the kitchenâ€”from one of the most exciting stars in the food world today
â€śAs compelling or more so than Boyz N the Hood and Menace II Society . . . When Corbin writes about his life, it burns with the intensity of the best pulp fiction, but it isnâ€™t fictionâ€”itâ€™s the life he lived.â€ťâ€”Los Angeles Times
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 Californiaâ€™s most notorious maximum security prisonsâ€”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 â€śspreadsâ€ť 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 â€śgangbanger redemptionâ€ť portrayal of him in the media. As he battles private demons while achieving public success, Corbin traces the origins of his vision for â€śCalifornia soul foodâ€ť 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 Americaâ€™s best restaurants.