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Yes, Chef: A Memoir

3.78 of 5 stars 3.78 · rating details · 4,066 ratings · 967 reviews

JAMES BEARD AWARD NOMINEE • NAMED ONE OF THE TEN BEST BOOKS OF THE YEAR BYVOGUE • 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 Swe...more 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(less)

ebook, 336 pages

Published June 26th 2012 by Random House

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May 04, 2013 Robyn rated it 4 of 5 stars · review of another edition

Shelves: first-reads, culinary, nonfiction, biography-or-memoir

Update May 2013: this book has been awarded the James Beard Foundation's Book Award in the Writing and Literature category

This was a seriously good book. Before I received it I didn't know a lot about Marcus Samuelsson. I haven't watched any of the seasons of Top Chef Masters, and I missed season 7 of the regular Top Chef (which is when he appeared as a judge), so my awareness of him as a chef has been name recognition only. I'm very glad that has changed with reading this memoir.

Immediately up...more

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Aug 13, 2012 Kristin rated it 2 of 5 stars · review of another edition

I feel a bit conflicted in reviewing this memoir. As an aspiring foodie (in the unpretentious sense of the word, hopefully), it was interesting to read about an Ethiopian-born, Swedish-adopted chef who first learned to cook in his adopted grandmother's Scandinavian kitchen and refined his skills through both short and extended cooking gigs around the world. In New York City (where he chose to settle), his newest restaurant, Red Rooster, is located in Harlem, and he references some of his favorit...more

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Sep 29, 2012 Heather rated it 5 of 5 stars · review of another edition

Shelves: wins, for-the-teens

Yes, Chef chronicles the journey of an Ethiopian-American chef who started out in Ethiopia as an orphan. I love that the book is about more than just food, although the culinary descriptions alone would be enough to make this book great. Yes, Chef also explores the cultural differences between America and Ethiopia, the inner turmoil of a young man trying to navigate the gap therein, and about an orphan's search for belonging. This book was an eye-opener into the culinary industry and the de fact...more

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Jun 01, 2012 SheilaRaeO rated it 5 of 5 stars · review of another edition

The professional kitchen world is a brutal environment in which to make a living. Those that survive and thrive in that world are a very special breed - a subculture to themselves with their own set of rules all seem to understand without being talked about. This chef’s memoir is unlike any other I have read. It is more than just a peek behind the swinging kitchen door of a 3 or 4 star restaurant. It’s a look at the racial divide that exists in that world. A divide that exists even at a world-wi...more

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Aug 06, 2012 Karen rated it 4 of 5 stars · review of another edition

Shelves: africa, food, memoir, non-western-culture

I first "met" Samuelsson when he competed on Season Two of Top Chef Masters. I enjoyed his quiet confidence, his collegial attitude, and his global palate. His memoir provides a lot of great detail about his journey from his grandmother's kitchen to his hosting a White House dinner and then running a Pan-African restaurant in Harlem (with some Swedish dishes and soul food dishes on the menu, reflecting the culture of his adopted parents and his restaurant's historic neighborhood).

He shows how h...more I first "met" Samuelsson when he competed on Season Two of Top Chef Masters. I enjoyed his quiet confidence, his collegial attitude, and his global palate. His memoir provides a lot of great detail about his journey from his grandmother's kitchen to his hosting a White House dinner and then running a Pan-African restaurant in Harlem (with some Swedish dishes and soul food dishes on the menu, reflecting the culture of his adopted parents and his restaurant's historic neighborhood).

He shows how he's been chasing flavors for decades by cooking in several restaurants in several countries as well a cooking on a cruise ship, which allowed him to investigate the flavors of street food while in ports. He took extensive notes about foods in his journals over the years, and this research has paid off. He also explains the time-intensive process that chefs go through in order to apprentice into the trade. Chefs have to start in lowly stations, taking orders and working 18 hours a day before they can rise through the ranks to the point where they can create dishes to add to the menu. This is a grueling profession, requiring financial and physical sacrifices.

After feeling out of place for so long, I delighted in reading about the friendships he formed in New York with soccer players, many of whom had lived in more than one country like Samuelsson. I would go on and on about this, but I don't want to marginalize him as the Ethiopian/Swedish chef. From watching him cook and reading about his craft as a chef, I think it's more important to describe him as an amazing chef first and a person with an interesting biography second. But I do make concessions that his biography has influenced his cooking. He makes that argument through the details of his memoir.

Because cooking is best taught through a hands-on approach, the apprentice relationship is vital. The book also reveals how competitive, political, and subjective this process can be. I respect Samuelsson for doing his best to introduce better gender parity in the kitchen and for helping working class chefs and chefs of color gain entrance into the kitchens of fine dining restaurants. I also respect him for brining African foods and soul foods to the palates of fine diners. I celebrate his willingness to take risks by switching up traditional dishes by introducing techniques and/or ingredients from other countries. That's a gutsy move, but I think it reflects the fact that our economy and culture is becoming more and more a global village. And he's the person to put this economic/cultural zeitgeist on a plate.

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Sep 17, 2012 Wendy rated it 4 of 5 stars · review of another edition

Shelves: sep-12

This is the memoir of world-renowned chef Marcus Samuelsson. Born in Ethiopia, raised in Sweden, trained in Europe and now an American.

His story takes us step by step from as a young child tragically losing his mother to a horrible disease, then he and his sister being adopted by a Swedish couple, his many years of school and training traveling through Europe, and ultimately to New York City where he fulfills his dream by becoming a Chef and opening a restaurant where people from all walks of li...more

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Sep 15, 2012 Diane Yannick added it · review of another edition

I can't rate this book as I chose not to finish it--unusual for me. After reading the first third of the book, I was so bored that I couldn't continue or justify the $13,99 kindle price. I returned it and am relieved not to continue Marcus' journey from one kitchen and locale to the next. I know it's a tough life in the top kitchens and that it's a struggle to get there. I just could not find the compelling narrative.

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May 03, 2013 Ryn rated it 5 of 5 stars · review of another edition

This was a seriously AMAZING BOOK. Before I picked up this book I had a passing knowledge of Chef Marcus Samuelsson. I had seen him on Chopped as well as a judge on Iron Chef America and even an an appearance on Dr. OZ. I had no idea about the life he had lead all I knew is that he seemed to be a kind judge as well as a person focused on, favors, food quality and the beauty of presentation. I picked up the book on a whim during a recent vacation and really enjoyed it. I care little that the book...more This was a seriously AMAZING BOOK. Before I picked up this book I had a passing knowledge of Chef Marcus Samuelsson. I had seen him on Chopped as well as a judge on Iron Chef America and even an an appearance on Dr. OZ. I had no idea about the life he had lead all I knew is that he seemed to be a kind judge as well as a person focused on, favors, food quality and the beauty of presentation. I picked up the book on a whim during a recent vacation and really enjoyed it. I care little that the book was ghostwritten or that at times it seems to jump around with stories that had nothing to do with the overall tale. I loved the book on a whole story itself and the books focus on Marcus’ story. I liked how he told the story of being adopted and the building of his family. I liked how he spoke of his dreams of being a soccer player and that he became a chef only with it became clear that it would not be possible. Over and over the book focused not only food and it place in our lives but the family it brought together. It is through family that Marcus is introduced to cooking and develops a passion for food. Through this is a Chef’s memoir you learn very valuable lessons through the story of Samuelsson’s life. That hard work can pay off. That if you are willing to sacrifice you can achieve and that life is not simple. Even if you have no interest in food you can pick up this book and be fascinated with the life story of what is essentially a take of survival, adoption, success, hard work and an American Dream story. As someone is interested in both culture as well as food I found this book a fascinating easy read. They way Marcus describes the food and textures had me getting hungry. I made sure not to read this before breakfast because it would have me craving food I didn’t know how to make. As someone who grew up with the only Swedish food experience being the food served at IKEA it was fascinating to hear about dishes of Marcus’ youth. Through Marcus’ descriptions I could taste the dishes and imagine the smells. This book brought to life not only Swedish life but the life of kitchens around the world that Marcus cooked in. I could feel the heat of an over and hear the yelling of the head chefs. I was introduced to the culture of his small Swedish town, life at a resort, luxury dinning all seen through the kitchen. I loved hearing about the culture of the kitchen about the demands of what it really takes to become a “Big time” chef. I would strongly recommend this book to anyone who is thinking of exploring the culinary field. I loved the looks that Marcus gave into a world that is not often discussed. Overall I love the honesty of this book; Marcus could have easily glossed over the fact that for 14 years he ignored a daughter he had conceived from a one night stand. He could have easily made himself look better by trash talking the people who didn’t give the “black Chef” a chance. To me the only stories he uses are those to highlight his life. He focuses only on race to show how it had affected him. He doesn’t use it as a crutch so that you pity his struggle or as a copout. He uses it to highlight that the only thing that he has gotten from it is stronger. I loved how he uses his food to introduce himself not only the word but the people who could use it to getter themselves. I love how he uses antidotal stories to show how he is trying to give back to his community and build a better world. As Marcus says in the book, “Teach One, Change one.” It is not often that you hear a person who has made it give back by turning and pulling the next guy up. It was a pleasure to read (less)

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Apr 16, 2013 Connie rated it 3 of 5 stars · review of another edition

I had never heard of Marcus Samuelsson and only picked up the book after reading about it in a magazine. Was pleasantly surprised. Rather enjoyed Samuelsson's writing and his honesty about the struggles that he faced in his life: growing up as an adoptee; abandoning and then reconnecting with his daughter; dealing with different types of racism in and out of the chef world; and his own faults/weaknesses. This book isn't really an "insider foodie expose" like others. It's what it truly is -- a me...more

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Mar 28, 2013 Mo Shah rated it 4 of 5 stars · review of another edition

Shelves: read-in-2013

So the dilemma for me here is twofold.

One, this is an obviously ghostwritten book. The language - especially the sensory details - is so rich and ripe and lucious there is no way that someone who isn't a professional in the field could manage it. So I had to search for it, but in the afterward where he acknowledges folks the first person he thanks the person who helps him tell his story.

The second dilemma is that while I might appreciate Mr. Samuelsson's drive and ambition and talents more afte...more

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Mar 11, 2013 Judy rated it 4 of 5 stars · review of another edition

Marcus Samuelsson has had the most unlikely life journey. He was born in Ethiopia where he was orphaned at age three and he and his sister were adopted by a middle-class Swedish couple who already had a biracial foster child. Marcus found his love for cooking in his grandmother's kitchen in Sweden where he went every Saturday to help her prepare the evening's meal. The work ethic and inspiration of his grandmother certainly has stayed with him throughout his culinary career. The culinary journey...more Marcus Samuelsson has had the most unlikely life journey. He was born in Ethiopia where he was orphaned at age three and he and his sister were adopted by a middle-class Swedish couple who already had a biracial foster child. Marcus found his love for cooking in his grandmother's kitchen in Sweden where he went every Saturday to help her prepare the evening's meal. The work ethic and inspiration of his grandmother certainly has stayed with him throughout his culinary career. The culinary journey of Marcus Samuelsson began in Sweden and carried him to Switzerland, France, and around the world in search of flavors before depositing him in the United States where he eventually became an American citizen. After becoming the chef at Aquavit, Samuelsson was named a New York Times three-star chef at the age of 24. But the journey wasn't smooth. At the altar of his ambition, he laid the ashes of some personal failures. A daughter was born in Austria as the result of a one-night stand. Although the mother said that she wanted nothing from him, Samuelsson's parents insisted that he contribute financially. They paid for his daughter's support until Marcus was financially able to take over, but he never had any contact with the child until she was 14 years old. He also didn't take the time off to fly back to Sweden to be with his family when either his grandmother or his father died. Because of the efforts of his sister, Linda, Samuelsson found out that his birth father was alive in Ethiopia and he traveled to that country to discover another part of himself. Samuelsson has cooked for state dinners, worked with many of the leading chefs in the contemporary culinary world, and now operates Red Rooster in Harlem. Samuelsson is very respectful of the personalities with whom he has worked--even when he had to use his life's savings to buy back his name in a dispute. The one chef who emerged from the book with negative comments was Gordon Ramsey and Ramsey's reputation for bad behavior is legendary. What emerges from this book is a portrait of an ambitious, flawed individual who decided early where he wanted to go and never took his eye off that goal. A very interesting and insightful read. (less)

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Feb 12, 2013 Lyda rated it 5 of 5 stars · review of another edition

You can smell the food coming from this book.

I wanted to read this for a number of reasons. One, I am adopted, as is Marcus. Two, his adopted family are Swedish, as is my father (2nd generation). Three, he's black, as is my husband. Four, he loves food, and so do I. But I don't think up to this point I quite appreciated it the way I should be appreciating it. Thus far it has been a "this tastes fabulous!" to "god I am never eating THAT again" experience for me. But Marcus talks about flavors and...more

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Jan 30, 2013 Jan Pelosi rated it 4 of 5 stars · review of another edition

Really loved this book. Marcus has always been my favorite judge on Chopped -- too bad he's not on the panel more often. If I thought I liked him before, now I really love him and know why. He's always come across to me (on TV) as very genuine. That's probably because he really is. He also confirmed my feelings about Gordon Ramsey (what an asshole he is). Anyway . . . The story was so touching and so interesting. Some of the chapters towards the end of the book are very choppy without a smooth f...more

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Jan 22, 2013 Robbins Library rated it 3 of 5 stars · review of another edition

Shelves: jenny-recommends

Yes, Chef is an enjoyable, at times mouthwatering, read. After his dream of playing professional soccer is quashed due to his small size, Marcus set his heart on a cooking career, and he is relentless in his quest. Years later, home in Sweden on a visit, he writes, "When I thought about how much time had passed since I worked at those restaurants [in Goteburg], how far I had traveled, it was as if I'd laced up my sneakers when I was fifteen and hadn't stopped running for twenty-five years" (304)...more

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Dec 28, 2012 Mandy rated it 5 of 5 stars · review of another edition

As someone who loves to bake and cook, and read! of course: I like to occasionally read a chef`s memoir. I loved this book. The story is fascinating, orphaned Ethipioan boy adopted by middle class Swedish couple. Learns about cooking from helping his swedish grandmother and after a failed attempt at being a soccer prodigy he pursues his cheffy dreams. Fun sojourns to Switzerland, Austria and of course la France ensues culminating in Marcus finding his place in the USA restaurant scene.

I was so i...more

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Dec 19, 2012 Antoinette Perez rated it 4 of 5 stars · review of another edition

This review has been hidden because it contains spoilers. To view it, click here. What an opening. Totally drew me in. I love reading books about food and culture and history and identity, and this one is pretty solid. Samuelsson has a real love of food and flavors, and he chased them (literally) all over the globe. Gotta appreciate someone living his passion.

There are sections of the book that didn't resonate with me so much, such as when Samuelsson discusses becoming a father. Of course, this is less of a writing issue and probably more of a personal relatability issue, but...more

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Dec 17, 2012 Mimi Jones rated it 4 of 5 stars · review of another edition

A fascinating multicultural life as experienced by a passionate artist whose medium is food. Kassahun Tsegie and his sister Fantaye were children in Ethiopia when their mother took them from their village to make the long journey to town to try to get treatment for the three of them, all suffering from TB. The mother, Ahnu, died, and Kassahun and his sister were treated as orphans (though their father was still alive) and adopted by a great-hearted Swedish couple who renamed the children Marcus...more A fascinating multicultural life as experienced by a passionate artist whose medium is food. Kassahun Tsegie and his sister Fantaye were children in Ethiopia when their mother took them from their village to make the long journey to town to try to get treatment for the three of them, all suffering from TB. The mother, Ahnu, died, and Kassahun and his sister were treated as orphans (though their father was still alive) and adopted by a great-hearted Swedish couple who renamed the children Marcus and Linda Samuelsson. Growing up in Sweden was fairly idyllic; Marcus had his friends, his passion for soccer, and his grandmother's kitchen to inspire him. "Mormor" cooked with an instinctive appreciation for fresh food and deeply layered flavors. (The recipe for Beef Lindstrom he mentions - ground beef mixed with capers, chopped pickled beets and onions, seared in butter -- sounds like one I'll want to try.) Marcus's love of cooking led him to jobs in the best kitchens in his hometown of Goteburg, Sweden, and then to various fine restaurants in Europe. Along the way he discovered that his color, while of little importance to his Swedish family and friends, was an obstacle to his being hired for some jobs.

A one-night stand with an Austrian woman when he was in his 20s resulted in the birth of a daughter whom he did not meet (though he sent regular child support) until she was a teenager and he had become a celebrity chef in New York. He and Zoe got acquainted and he accepted her anger at him for abandoning her. He certainly understood how it felt to be abandoned by a parent, because around this time he journeyed to Ethiopia and met the father who had abandoned him and his sister. They developed a relationship. He and his father never spoke about the past; Marcus was just content to close the circle and to meet his Ethiopian relatives and see the life that would have been his (for better and for worse) if fate had not intervened.

Professional successes and failures and personal milestones round out this candid tale -- among the highlights, his happy marriage to a fellow Ethiopian, a model; his mission to serve the black community as well as draw discriminating diners from all over NY and the world via his Harlem restaurant, The Red Rooster. I must say I was sorry to see, in the long list of acknowledgments to those who have been important in his journey, no mention of daughter Zoe. Otherwise I thoroughly admired and enjoyed this unique memoir. (less)

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Dec 11, 2012 Deb Hale rated it 4 of 5 stars · review of another edition

This memoir by chef Marcus Samuelsson, who was born to a poor, TB-stricken woman in Ethiopia and who grew up with adoptive white parents in Sweden, is not a typical food memoir. Samuelsson speaks of his love, even obsession with food, but he also opens his life to readers -- good, bad, failures, successes. In part because of his honesty, I found myself at times disliking him as a person. But ultimately, his honesty and willingness to change won me over.

While people interested in food and celebri...more

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Dec 08, 2012 Mary rated it 4 of 5 stars · review of another edition

As a relatively new fan of the Top Chef TV series, I was curious to read a chef memoir and found Samuelsson's story intriguing and insightful especially as an initial foray into this 'genre'. I'd like to try to view the series shows in which he competed (and won) so I can compare and relate his story to his behavior on the show. I have a new appreciation for how challenging and technically difficult the life of an aspiring chef must be. Certainly, Samuelsson's personal experience was fraught wit...more

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Dec 05, 2012 Julia Reed rated it 4 of 5 stars · review of another edition

Marcus Samuelsson's sorry is at once unique and conventional. Born in Ethiopia and adopted by Swedish parents in the 1980s isn't exactly a typical Chefs background, but the way he got to the top of his profession is, I think, a fairly well trodden path: he worked for it. Starting off in a humble Swedish culinary school, Samuelsson became a culture-crossing chef, crafting the menu for the first Obama state dinner, opening the new Red Rooster in Harlem, and finding ways to bring people worldly fla...more

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Nov 30, 2012 Megan rated it 4 of 5 stars · review of another edition

Shelves: 4-stars, memoir, non-fiction

Really strong and smart writing, even if the narrative was sometimes overlong. What made this memoir an above-average read was its accessible, intelligent analysis of identity issues, and how it was relentlessly intersectional (lots of fistpumping and yes!-ing from me, and he didn't even use the term!), especially as the book progressed. And it doesn't paint a one-sided rosy, blame-avoiding picture about identity, either; Samuelsson demonstrates a very level-headed, fair-minded approach to his w...more

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Nov 26, 2012 Kerry rated it 4 of 5 stars · review of another edition

Shelves: memoir

I read memoirs for a variety of different reasons. I decided to try Samuelsson's after hearing an interview on NPR; his story would, I discovered, land squarely into both the "unusual life story" and "smart, passionate professional talks about his/her profession" categories that draw me to biography and autobiography. Of course, for a memoir to be satisfying, it must also be well written and tell the writer's story in a way that transcends the individual. Samuelsson delivers beautifully on all f...more

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Nov 06, 2012 Katie rated it 4 of 5 stars · review of another edition

You know it's a good memoir when you don't even know who the person is, but it's still totally entertaining. I picked this up because I read a good review about it, and also because I typically enjoy "behind-the-scenes" stories of chefs and restaurant kitchen work. This is probably the top profession that I am most interested in, yet least want to actually do myself. The stories all sound like you just get worked to death, so no thanks, but I love reading about it. I love how chefs are typically...more

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Sep 26, 2012 Elizabeth rated it 4 of 5 stars · review of another edition Recommends it for: people who think failure is not an option

Shelves: 2012

This book is a tale of enormous amounts of ambition and hard work. He has a quote from Bill Clinton on the jacket - that right there shows he is not messing around. That Marcus barely made it out of Ethiopia as a small child when his mother died and into the amazingly warm and grounded arms of the Swedish Samuelssons is the only piece of the puzzle that is luck oriented. Not every kid gets out of a tough situation, he was given a gift. With that gift, his natural empathy and abilities he was abl...more

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Sep 20, 2012 Scott rated it 4 of 5 stars · review of another edition

I quick-scanned an early review of Marcus Samuelsson's memoir Yes, Chef and the critic pointed out that this is one of those lives that, while certainly unique and interesting, you feel like you kind of already know: Ethiopian-born black kid gets adopted by white Swedish family, becomes chef, at 24 takes over Aquavit kitchen (where, btw, I've never eaten) and earns three stars in the Times, restaurant becomes a global-ish empire, Samuelsson breaks up (with bitterness) with owner, opens up the hu...more

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Sep 08, 2012 Miriam Downey rated it 4 of 5 stars · review of another edition

My review on my blog: http://mimi-cyberlibrarian.blogspot.c...

Marcus Samuelsson has this to say about being a chef: “We definitely are in the memory business: we are creating a memory with ingredients.” What a noble goal for a career—to make memories with ingredients.

It seems that chefs are the new breed of celebrities. They are everywhere. And now that I have read Marcus Samuelsson’s memoir, Yes Chef, I see him everywhere. When I got on the airplane last night, his picture was on the brochure...more

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Sep 08, 2012 Aleeda rated it 4 of 5 stars · review of another edition

Shelves: 2012-reads

Marcus Samuelsson has written a wonderful memoir that provides insight into the life of a successful chef. Having dined on his food at Aquavit, I understand more about the sacrifices he made to provide such extraordinary culinary experiences to his diners.

Following the death of his mother from TB in Ethiopia, Marcus and Linda (their Swedish names), are adopted by Anne Marie and Lennart, a Swedish couple who had already adopted one black child. While both his adopted parents played their role in...more

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Aug 25, 2012 Roberta rated it 4 of 5 stars · review of another edition

I promised myself I was over memoirs after the debacle that was A Million Little Pieces back in the day. I picked this one up because, as a complete and utter Chopped addict, I felt the need to read it. (Freely admit I was HEAVILY influenced by all the Tweeting that Aaron Sanchez did on behalf of this book.) I feel like I get Marcus Samuelsson better now, who he is and where he came from and why he's all that, etc. This also made me nostalgic for my days working the front of the house. It doesn'...more

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Aug 24, 2012 Ash rated it 4 of 5 stars · review of another edition Recommends it for: Foodies

Marcus Samuelsson has lived a very intriguing and interesting life. His story is amazing and his love and almost reverence for the gentle complexities of food is infectious. However, I liked noticing the difference between the culture I am familiar with being a resident of the United States to Samuelsson's Ethiopian/Swedish upbringing. It was seeing how the other half lives.

There were some aspects about his life I just could not believe like him having a daughter and how he didn't really acknow...more

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Aug 23, 2012 AdultNonFiction Teton County Library rated it 4 of 5 stars · review of another edition

TCL Call Number: BIO Samuelsson M
oona's rating: 4 stars

This is a hot-off-the-press memoir about food, family and cooking foremost that interweaves a very personal story of race,identity and growing-up and facing life's inherent challenges and complications. Samuelsson's story is interesting right from the start, adopted from Ethopia and raised in Sweden he learned first how to cook traditional Swedish dishes before returning to his roots and discovering his Ethiopian palate.Along the way he ends...more

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Marcus 'Joar' Samuelsson is an Ethiopian-born, Swedish-raised chef and owner of Red Rooster Harlem in New York City and three other restaurants.

In addition to his recognition as a world-class chef, Samuelsson is an award-winning cookbook author with titles in both English and Swedish. His 2006 African-inspired cookbook The Soul of a New Cuisine received the prize "Best International Cookbook" by t...more

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Quotes from Yes, Chef: A Memoir

“But one of the things I have learned during the time I have spent in the United States is an old African American saying: Each one, teach one. I want to believe that I am here to teach one and, more, that there is one here who is meant to teach me. And if we each one teach one, we will make a difference.” — 6 people liked it

“Hard work IS its own reward. Integrity IS priceless. Art DOES feed the soul.” — 5 people liked it

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BBCode	[url=http://www.goodreads.com/book/show/13531291-yes-chef?utm_medium=api&utm_source=blog_book][img]http://d.gr-assets.com/books/1360570225l/13531291.jpg[/img][/url] [url=http://www.goodreads.com/book/show/13531291-yes-chef?utm_medium=api&utm_source=blog_book]Yes, Chef: A Memoir by Marcus Samuelsson[/url]

Yes, Chef: A Memoir

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