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Yes, Chef: A Memoir, by Marcus Samuelsson
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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
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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.���
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Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in G�teborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.
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Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of� “chasing flavors,” as he calls it, 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 the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
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With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.
Praise for Yes, Chef
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“Such an interesting life, told with touching modesty and remarkable candor.”—Ruth Reichl
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“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
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“Plenty of celebrity chefs have a compelling story to tell, but none of them can top [this] one.”—The Wall Street Journal
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“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
From the Hardcover edition.
- Sales Rank: #1925609 in Books
- Published on: 2012-06-26
- Released on: 2012-06-26
- Formats: Audiobook, Unabridged
- Original language: English
- Number of items: 10
- Dimensions: 5.90" h x 1.10" w x 5.08" l, .60 pounds
- Running time: 720 minutes
- Binding: Audio CD
- 10 pages
Review
Advance praise for Yes, Chef
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“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
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“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
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“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, Samuelsson became the youngest chef ever to receive a three-star review from The New York Times for his work at Aquavit. 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.
Is it about the man? the chef? the balck orphan? ...
By M. J. Smith
This was a chef's biography without a focus. Some chef biographies focus on the people and experiences that shape the philosophy of food; this covers some of that but has concepts that come out of nowhere e.g. farm-to-table rather than their development being traced. Some chef biographies focus on the hurdles between their background and viewing themselves as cooks; this covers some of that but focuses so much on his single-minded determination that the hurdles are overshadowed. Some chef biographies try to humanize a super-chef and their elaborate cuisine; this may try but it does not present a likeable man nor to an extent a man who has matured and become more wise through his experience. The net result is that an interesting life history and an interesting approach towards flavor becomes a mediocre story. Its worth a read in order to fill in the background of the man behind Food Network appearances, several interesting cookbooks and some impressive cooking chops. But prepare to be disappointed.
8 of 8 people found the following review helpful.
Marcus Shares a Very Real Journey.
By C Stanley
Success is life is part talent and part opportunity. Chef Marcus shares, in a wonderfully readable format, how he rose from an orphaned child in Ethiopia to one of the top chefs in the USA. His journey takes him from Africa to Sweden, around Europe and finally to North America. It was rarely easy personally or professionally but Marcus shows great tenacity through these struggles and takes every opportunity afforded him to develop his skills. Often at the detriment of his personal life. Marcus pulls back the curtain on the inner workings of the kitchens of some of the great restaurants and behind the scenes we see what it takes to put perfection on the plate - an impeccable palate, yes; but also crazy days and weeks of hard work mixed in with a toxic and egotistical environment. If I ever truly aspired to be a real chef this book convinced me that the cost is too great.
We discover that Marcus is both an inspired and driven man. He was inspired at the apron strings of his Swedish grandmother Helga through whom he discovered the joy of chopping and mixing and creating good food. His drive comes from an internal struggle to please the parents that took him out of a life of poverty and gave him every opportunity he desired. They instilled a strong moral compass and sense of propriety that required Marcus to stand out amongst other chefs in the kitchen. Marcus has an innate ability to compartmentalize his life. When his personal life collides with his professional drive we see this magnified. But, we are afforded a peek into the life he begins to create on his own terms as he moves up the ranks and becomes the chef he desired to be. In this climb he steps back to his roots, re-connects with his Ethiopian father and family as well as with a daughter he put in a box marked "later". As tragedies continue to strike Marcus shares how each experience helped shape the man he is today. I was surprised at how much I enjoyed this book - it is definitely a must read for a real foodie but even one whose fine dining repertoire includes McDonalds will enjoy the story.
4 of 4 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.
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