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Yes, Chef: A Memoir, by Marcus Samuelsson, Veronica Chambers
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JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BY VOGUE • NEW YORK TIMES BESTSELLER
“One of the great culinary stories of our time.”—Dwight Garner, The New York Times
It begins with a simple ritual: Every Saturday afternoon, a boy who loves to cook walks to his grandmother’s house and helps her prepare a roast chicken for dinner. The grandmother is Swedish, a retired domestic. The boy is Ethiopian and adopted, and he will grow up to become the world-renowned chef Marcus Samuelsson. This book is his love letter to food and family in all its manifestations. Yes, Chef chronicles Samuelsson’s journey, from his grandmother’s kitchen to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of chasing flavors had only just begun—in the intervening years, there have been White House state dinners, career crises, reality show triumphs, and, most important, the opening of Red Rooster in Harlem. At Red Rooster, Samuelsson has fulfilled his dream of creating a truly diverse, multiracial dining room—a place where presidents rub elbows with jazz musicians, aspiring artists, and bus drivers. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
Praise for Yes, Chef
“Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl
“Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton
“Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal
“Elegantly written . . . Samuelsson has the flavors of many countries in his blood.”—The Boston Globe
“Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton
- Sales Rank: #45606 in Books
- Brand: Marcus Samuelsson
- Published on: 2013-05-21
- Released on: 2013-05-21
- Original language: English
- Number of items: 1
- Dimensions: 8.00" h x .80" w x 5.20" l, .57 pounds
- Binding: Paperback
- 336 pages
- Yes Chef
Review
Advance praise for Yes, Chef
“The Red Rooster’s arrival in Harlem brought with it a chef who has reinvigorated and reimagined what it means to be American. In his famed dishes, and now in this memoir, Marcus Samuelsson tells a story that reaches past racial and national divides to the foundations of family, hope, and downright good food.”—President Bill Clinton
“I’ve read a lot of chefs’ books, but never anything like this one. Marcus Samuelsson has had such an interesting life, and he talks about it with touching modesty and remarkable candor. I couldn’t put this book down.”—Ruth Reichl, bestselling author of Tender at the Bone
“Marcus Samuelsson has an incomparable story, a quiet bravery, and a lyrical and discreetly glittering style—in the kitchen and on the page. I liked this book so very, very much.”—Gabrielle Hamilton, bestselling author of Blood, Bones, & Butter
“The pleasures of this memoir are numerous. Marcus Samuelsson’s life, like his cooking, reflects splendidly multicultural influences and educations, and he writes about it all with an abundance of flavor and verve. A delicious read.”—Henry Louis Gates, Jr.
About the Author
A James Beard Award–winning chef and author of several cookbooks, Marcus Samuelsson has appeared on Today, Charlie Rose, Iron Chef, and Top Chef Masters, where he took first place. In 1995, for his work at Aquavit, Samuelsson became the youngest chef ever to receive a three-star review from The New York Times. His newest restaurant, Red Rooster, recently opened in Harlem, where he lives with his wife.
Most helpful customer reviews
5 of 5 people found the following review helpful.
A big vote yes for Chef Marcus!
By pfh8888
Quite an interesting story about a person with a highly unusual life: from a short Ethiopian childhood to adoption by spectacularly loving parents a continent away, to the life of a super chef on yet another continent. Meanwhile, we meet a principled human being working to strengthen an American community that has seen decline. All this, and well-written, too. I liked it a lot.
0 of 0 people found the following review helpful.
A Chef with class
By Uggieandme
Perhaps this memoir should have been titled I'm a Black Chef. Even though this was a well written memoir Samuelsson did focus a great deal of the book to being a black man struggling to become a chef in a white dominated field. I felt he complained about this a bit too much.
I have read several memoirs by chefs and believe me this profession is not for the weak at heart. These people eat, breath and live their calling. Ramsey, Puck, White, Reichel and Samuelsson did not become great Chefs by being mediocre. they about killed themselves working and striving to be not just good but by becoming the best!
Samuelsson wrote about his background being adopted by a loving Swedish couple. He had a wonderful upbringing and credits his Swedish grandmother giving him his love of food. Later in the book he goes into his Ethiopian birth country. He locates his birth father and several half siblings.
I've enjoyed watching Samuelsson on the Food Network. I saw when he won Chef Masters and watched him on Chopped as a judge. now I've read his memoir. I admire his dedication and came away again realizing being a Chef is damn hard work!!
1 of 1 people found the following review helpful.
Good read for any foodie.
By goodgollyjosh
This book reminded me of Alberto Salazar's memoir on running. I know that sounds odd but it is just another good story on the drive and determination that some immigrants have. Makes me feel a bit lazy at times as a native born American. Marcus has faced a lot of adversity and there are some real high moments for him in his life as well as low. I have read a lot of chef bio's and this one ranks pretty high as a decent read. I love his description of food as he travels and works at many different places around the world. It has inspired me to buy some berbere spice to try on food at home. He talks A LOT about race. Being Caucasian, I knew that a person of different ethnicity might have to think about whether the treatment they receive in life is a result of their color just as easily as it is a result of their personality. But to be honest, I never realized someone could think about it this often. He touches on it probably in every single chapter of the book. Not to say whether this is good or bad, just something I noticed. I would recommend this book to any foodie who might enjoy having a little background knowledge on the people they see on TV.
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