by Marcus Samuelsson

Reviewer Rating:


An unpretentious Marcus Samuelsson recounts his journey from BOY to CHEF to MAN in his memoir, Yes, Chef.   His list of accolades is impressive and long, so just a few highlights will be mentioned.  Samuelsson is the youngest chef ever to receive a three-star rating from The New York Times.  He won the 2003 James Beard Foundation Award for Best Chef: New York City and was hailed one of The Great Chefs of America by the Culinary Institute of America.  The World Economic Forum named him as one of the Global Leaders of Tomorrow.
Marcus Samuelsson’s introduction to rustic cooking came early in life, from his Swedish grandmother.  She did not know how to build textures the way chefs do, but she got it intuitively.  Samuelsson has since travelled the world seeking out bold and rustic tastes.  His story is one of perseverance and he talks candidly about his many setbacks.
Born in Ethiopia and raised in Sweden by adoptive parents, Chef Samuelsson searched for his identity and his place in the culinary world.   His newest restaurant, Red Rooster Harlem, fulfills his dream to create a venue that embraces a spirit of community and inclusiveness.  The menu consists of comfort food that celebrates the roots of American cuisine and diverse culinary traditions.  He has an interest in manifesting what is old and new and upcoming for Harlem, and his restaurant supports local farmers and artisanal purveyors. 
Marcus Samuelsson’s dedication to his passion is inspirational.  I recommend this honest telling of a nonpareil life.


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