Yes, Chef: A Memoir

Front Cover
Random House Publishing Group, Jun 26, 2012 - Biography & Autobiography - 336 pages

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

 

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3 stars
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2 stars
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LibraryThing Review

User Review  - bereanna - www.librarything.com

I was very much engrossed by Samuelsson’s memoir. It provided not only new views into restaurant kitchens, but also glimpses into other cultures to which he was exposed. Informative and educational. Read full review

LibraryThing Review

User Review  - Kristymk18 - LibraryThing

4.5 Stars I first heard of Samuelsson's story when I was binge watching Chopped one day and he mentioned being adopted from Ethiopia by a Swedish couple. I immediately wanted to know more so picked up ... Read full review

All 38 reviews »

Selected pages

Contents

Section 1
3
Section 2
8
Section 3
15
Section 4
19
Section 5
26
Section 6
35
Section 7
50
Section 8
56
Section 16
173
Section 17
181
Section 18
192
Section 19
201
Section 20
209
Section 21
221
Section 22
236
Section 23
252

Section 9
67
Section 10
79
Section 11
98
Section 12
122
Section 13
134
Section 14
153
Section 15
161
Section 24
261
Section 25
270
Section 26
274
Section 27
286
Section 28
297
Section 29
334
Copyright

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About the author (2012)

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.

Bibliographic information