Kerri's Reviews > Yes, Chef
Jul 11, 2012
I was between three and four stars for this one, but the last few pages of the book bring Samuelsson’s ideas together nicely and remind me of why food is so important. It spans cultures, religions, classes, ages, etc.. Samuelsson shows how a restaurant kitchen can be a microcosm of the world, good and bad. I appreciated his honesty, especially about himself and the mistakes he made with his family and his business endeavors. I can’t imagine there is much he left out. Certainly he’s a far better chef than writer, but the chatty casualness of the writing sometimes distracted me. He could have used a good editor to get rid of some of the clichés and overly conversational language. I also wanted more about his restaurant Red Rooster and how it came to be. This section felt rushed yet important at the same time. Throughout the book he doesn’t seem that interested in the history of African American cooking, but it’s the center of the first restaurant he can really call his own. Overall, a fascinating story about diversity in and out of the kitchen with precise descriptions of foods and flavors.
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