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Yes, Chef (Lib)(CD) Audio CD – Jun 26 2012

4.0 out of 5 stars 6 customer reviews

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Audio CD, Jun 26 2012
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Harry Potter and the Cursed Child
--This text refers to the Paperback edition.
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Product Details

  • Audio CD
  • Publisher: Books on Tape (June 26 2012)
  • Language: English
  • ISBN-10: 0449008630
  • ISBN-13: 978-0449008638
  • Product Dimensions: 17 x 15.2 x 2.3 cm
  • Shipping Weight: 363 g
  • Average Customer Review: 4.0 out of 5 stars 6 customer reviews
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Product Description

Review

Advance praise for Yes, Chef
 
“The 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
 
“I’ve read a lot of chefs’ books, but never anything like this one. Marcus Samuelsson has had such an interesting life, and he talks about it with touching modesty and remarkable candor. I couldn’t put this book down.”—Ruth Reichl, bestselling author of Tender at the Bone

“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, bestselling author of Blood, Bones, & Butter
 
“The pleasures of this memoir are numerous. Marcus Samuelsson’s life, like his cooking, reflects splendidly multicultural influences and educations, and he writes about it all with an abundance of flavor and verve. A delicious read.”—Henry Louis Gates, Jr. --This text refers to the Paperback edition.

About the Author

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, for his work at Aquavit, Samuelsson became the youngest chef ever to receive a three-star review from The New York Times. His newest restaurant, Red Rooster, recently opened in Harlem, where he lives with his wife.

--This text refers to the Paperback edition.


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Format: Hardcover
4.5 stars...

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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Format: Hardcover Verified Purchase
A terrific book. Written in a clear and insightful style. A very personal look at the life of world class chef, Marcus Samuelsson. I sent it to my granddaughter who wants to become a chef and knew immediately who Marcus is. She has seen him on television and is a fan. It clearly coveys the hard work and dedication needed to succeed in the world of people working in the hospitality industry. Until I read his book I had no real appreciation of the commitment needed to succeed.
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Format: Hardcover
In the fiercely hierarchical kitchens of renowned restaurants aspiring chefs have only one reply to whatever their immediate superior shouts -- "Yes, Chef." They win acceptance into kitchen culture by conforming to the dictates of the moments and performing their duties professionally and promptly, time after countless time. They must suppress fanciful notions of individuality and advancement and realize that the winning strategy is to not be seen -- to simply keep fulfilling their roles. In due course the master chefs will notice their abilities and dedication and move them up the chain. With tremendous luck they might become stars. Marcus Samuelsson charts this arduous journey in a more soulful way than any other celebrity chef.

Yes, Chef begins with his mother, four-year-old sister and toddling Marcus trapped in a tuberculosis plague in Ethiopia. The mother walks from their village to Addis Ababa and miraculously bypasses thousands seeking medical attention to gain admittance to a hospital. She dies and as Marcus and his sibling recover they are entered into adoption channels. Much of the memoir focuses on the remarkable Swedish family that adopts them. His Swedish grandmother establishes a tradition in which Marcus helps her prepare the Sunday family dinner, and when his father urges the fifteen-year-old Marcus towards academia Marcus knows that the kitchen will become his home.

The second half of the memoir traces the journey from culinary school in Goteborg to apprenticing in good and then great restaurants to becoming executive chef at Aquavit in New York to being invited to prepare a special dinner in the White House, and -- the ultimate honor -- having President Obama dine in Red Rooster, the thriving restaurant Marcus now owns in Harlem.
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