Yes, Chef

Yes, Chef

A Memoir

Book - 2012
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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. 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"-- Provided by publisher.
Publisher: New York : Random House, c2012.
Edition: 1st ed.
ISBN: 9780385342605
Characteristics: 319 p., [16] p. of plates : ill. ; 25 cm.


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Jul 07, 2017

"Yes, Chef" combines a fascinating true story with equally fascinating insights into the world of professional kitchens and restaurants. Successful New York chef Marcus Samuelson relates his story with honesty and passion, making this a very worthwhile read.

Feb 28, 2017

I can't wait to read this book!

Dec 19, 2016

This highly readable memoir by Chef Marcus Samuelsson traces his life from his dying mother's miles long trek with 3 yr old Marcus and his 5 yr old sister to Addis Ababa to find treatment for TB to his James Beard Chef of the Year award, being selected to prepare the Obamas' first state dinner, and the opening of his Harlem Restaurant, the Red Rooster. The children survived, their mother did not. Both were eventually adopted and lived a comfortable, middle-class life in Sweden with loving parents and a grandmother who encouraged Samuelsson to help her cook. Samuelsson describes through his own story the physical, emotional, and financial difficulties of becoming a great chef as well as the obstacles faced by people of color hoping to break into the world of fine dining. Indeed, at least while he was working his way up the food chain, the word for the lowest worker in a restaurant kitchen in some of the countries where he worked was some variation of the word "black."

ChristchurchLib Sep 17, 2013

"This book 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 gruelling stints on cruise ships to his arrival in New York City." September 2013 Biography and Memoir

Jul 20, 2013

Having no idea Samuelsson has "celebrity chef" status, I picked this up because I'm interested in professional cooking and kitchens, and by the diverse experiences of fairly recent immigrants to the U.S. This book delivers on both those counts, offering entry not only into an elite world of cooking, but also into the deeply personal journey of an impressive person with a passion for flavor and equal opportunity.

May 13, 2013

Samuelsson tells the story of his life so far, born in Ethiopia, adopted into a Swedish family, a globe-trotting young man learning the chef?s trade to the award-winning New York restaurateur we?ve come to know.

He?s so self-deprecating and funny, passionate and competitive, a real citizen of the world. I?m his new biggest fan.

ksoles Jul 22, 2012

In his elegantly written new memoir, Marcus Samuelsson chronicles his remarkable journey from near death in an Ethiopian tuberculosis epidemic to celebrity chef. Largely, "Yes, Chef" reads like a personal tale about the bonds Samuelsson forms with his family: his adoptive Swedish parents, the biological father he had long thought dead, his half-siblings and the estranged daughter he fathered during a fling as a young culinary student.

But above all, this is a tale of hard work. Samuelsson applies himself to cooking with boundless love and devotion. He pushes himself through cooking school and into starter jobs and unpaid internships in increasingly prestigious restaurants all over the world. Landing in New York, he joins the kitchen of Swedish restaurant Aquavit and, at the age of 24, becomes executive chef and receives a three-star review from "The New York Times" restaurant critic, Ruth Reichl. He goes on to win a James Beard award, appear on “Top Chef Masters,” and create the Obamas’ first official state dinner.

Anyone interested in a career in the kitchen will benefit from the anecdotes and advice in “Yes, Chef.” Anyone interested in food and the restaurant industry will thoroughly enjoy Samuelsson's story. It strips away any misbegotten notions of glamour that aspiring chefs may have gleaned from food television. Instead, it offers a model of how to comport oneself in the kitchen, with humility and endless effort. The memoir also offers insight into how chefs think, build flavors and create dishes.

Samuelsson eternally champions the flavors of the world and challenges the dominance of French cuisine. “Food and flavours,” he writes, “have become my first language.”


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