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Yes, chef

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... Full description

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Other Authors: Books on Tape, Inc.
Format: Electronic
Language: English
Published: Books on Tape, 2012
Edition: Unabridged.
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"One of the great culinary stories of our time."--Dwight Garner,nbsp; 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.nbsp;nbsp;nbsp;
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 Göteborg, 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.
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 ofnbsp; "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.
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
"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
"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

Review by Booklist Review

Even if he had not become one of the world's most celebrated chefs, Samuelsson would be the stuff of legend. Born into poverty in Ethiopia, the orphaned boy and his sister were adopted by a Swedish couple, who provided a nurturing home. Working side-by-side with his grandmother, he learned the best of Swedish cuisine. A stint in cooking school gave him entree to the continent's best kitchens and the discipline of French technique. Shortly after his arrival in New York, critics recognized his genius, and Swedish cooking became all the rage in Manhattan. Returning to his Ethiopian roots, he discovered that his father was still alive and that he had a family in Africa. He then went on to popularize African cuisine in America with the same passion he had devoted to Swedish food, and he now holds sway at a gastronomic temple in Harlem devoted to the myriad food traditions of Africa.--Knoblauch, Mark Copyright 2010 Booklist

From Booklist, Copyright (c) American Library Association. Used with permission.
Review by Publisher's Weekly Review

Samuelsson, the chef and owner of Harlem's famed Red Rooster restaurant, masterfully serves us a delicious banquet full of the ingredients that compose his own enchanting yet poignant story. When he was two, Samuelsson, his older sister, and his mother contracted tuberculosis in rural Ethiopia; after several days journey to the capital Addis Ababa, the three were admitted to a hospital. Samuelsson and his sister survived their mother, and they were soon adopted by a couple in Sweden. With the consummate skill of a master chef, Samuelsson cooks up a steaming stew of his life from his earliest cooking lessons at the hands of his grandmother to his various apprenticeships in Switzerland, France, and New York. From his grandmother's food he learns rustic cooking and the ways that she knew intuitively how to create various textures in foods. When he's 12 and on a fishing trip with his father, Samuelsson cooks his first meal and learns an important lesson about the beauty of food in context and how important it is to let the dishes be reflective of your surroundings. Samuelsson carries readers through his many failures and successes as a cook in restaurants like New York's Aquavit and France's Georges Blanc and in his relationships. Much like life, he delightfully points out, a great restaurant is more than just a series of services; it is a collection of meals and memories. (June) (c) Copyright PWxyz, LLC. All rights reserved.

(c) Copyright PWxyz, LLC. All rights reserved
Review by Library Journal Review

Among the many celebrity chefs who have written memoirs, Samuelsson, winner of the second season of Bravo's Top Chef Masters, stands out for his ability to layer effectively the stories of his globe-spanning life and career with evocative descriptions of meals (as readers of food writing expect). Although he was born in a remote Ethiopian village, his mother died of tuberculosis when he was three years old, and he and his sister were adopted by the Samuelssons from Goteborg, Sweden. He spent his childhood playing soccer, fishing with his father, and watching his grandmother cook. Samuelsson's passion and drive took him around the world to apprentice with the best. He finally landed in New York City, where he gained at Aquavit a coveted three-star New York Times review. VERDICT This distinctive and compelling memoir has all the elements of a good story: humor, travel, and a young individual overcoming obstacles via a passionate calling. Highly recommended for Samuelsson's many fans and lovers of culinary memoirs. [See Prepub Alert, 12/12/11.]-Ann Wilberton, Pace Univ. Lib., Brooklyn, NY (c) Copyright 2012. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

(c) Copyright Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

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.

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