2013 James Beard Award Nominee for Writing and Literature Category
2013 IACP Award Winner for Literary Food Writing Category
Now in paperback! The inspiring memoir-and seven week New York Times bestseller-that was hailed by Dwight Garner as "one of the great culinary stories of our times."
Marcus Samuelsson's journey to the top of the food world has been anything but typical: born in Ethiopia, raised by an adoptive family in Sweden, gained fame and fortune in New York at an uncommonly young age, and most recently, staked his reputation on a restaurant in Harlem, Red Rooster, that has since been called "among New York City's most important" places to eat. In Yes, Chef, Samuelsson finally tells the full story of how he got here. This is an extraordinary journey of personal discovery, professional ambition, and the life-long pursuit of flavors. Samuelsson sheds light on how he went from being orphaned in Ethiopia to cooking in some of the finest, most demanding kitchens in Europe to earning the coveted three stars at the age of twenty-four to dealing with the deeply ingrained prejudices a black man must endure in the very white world of top restaurant kitchens, especially if his goal is to become a world-renowned chef. With the emotional intimacy of Gabrielle Hamilton's Blood, Bones, and Butter, and the warmth and sensory delights of Ruth Reichl's Tender at the Bone, Samuelsson recounts his struggle to find a place for himself in the kitchen, and the world.