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Yes, Chef: A Memoir Paperback – May 21, 2013

by Marcus Samuelsson (Author), Veronica Chambers (Author)

592 customer reviews

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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

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Editorial Reviews

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.

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.

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Product details

Paperback: 336 pages
Publisher: Random House Trade Paperbacks; 4/21/13 edition (May 21, 2013)
Language: English
ISBN-10: 0385342616
ISBN-13: 978-0385342612
Product Dimensions: 5.2 x 0.8 x 8 inches
Shipping Weight: 9.1 ounces (View shipping rates and policies)
Average Customer Review: 592 customer reviews
Amazon Best Sellers Rank: #100,599 in Books (See Top 100 in Books)
- #14 in Books > Biographies & Memoirs > Ethnic & National > Scandinavian
- #222 in Books > Biographies & Memoirs > Professionals & Academics > Culinary
- #497 in Books > Biographies & Memoirs > Ethnic & National > African-American & Black

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Packed with Flavor!

September 28, 2017

Verified Purchase

The pacing was done like how a seasoned Executive Chef presents a meal, none too ironic for a chef skilled at MIXIN’ Flava’, staking his worth in creating ‘that’ signature dish, who has led kitchens cooking for the Obamas not once, but at least twice. Guess I must now try that ‘foie gras ganache. I’m saying, this memoir is packed with flavor.

Overall, delivering a memoir that pulls on all the senses, from the choices Marcus made selecting friends, his lessons learned acknowledging mistakes, his passion for cooking, which includes a broad professional culinary education, along with sacrifices he’s taken on... like the many people he’s mentored...near and far, none more so than his half sisters, makes Yes, Chef a phenomenal treat to experience! Absolutely redeemable. Highly recommended. Simply a Must!

4 people found this helpful5 people found this helpful

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C Stanley

Marcus Shares a Very Real Journey.

December 5, 2013

Verified Purchase

Success is life is part talent and part opportunity. Chef Marcus shares, in a wonderfully readable format, how he rose from an orphaned child in Ethiopia to one of the top chefs in the USA. His journey takes him from Africa to Sweden, around Europe and finally to North America. It was rarely easy personally or professionally but Marcus shows great tenacity through these struggles and takes every opportunity afforded him to develop his skills. Often at the detriment of his personal life. Marcus pulls back the curtain on the inner workings of the kitchens of some of the great restaurants and behind the scenes we see what it takes to put perfection on the plate - an impeccable palate, yes; but also crazy days and weeks of hard work mixed in with a toxic and egotistical environment. If I ever truly aspired to be a real chef this book convinced me that the cost is too great.
We discover that Marcus is both an inspired and driven man. He was inspired at the apron strings of his Swedish grandmother Helga through whom he discovered the joy of chopping and mixing and creating good food. His drive comes from an internal struggle to please the parents that took him out of a life of poverty and gave him every opportunity he desired. They instilled a strong moral compass and sense of propriety that required Marcus to stand out amongst other chefs in the kitchen. Marcus has an innate ability to compartmentalize his life. When his personal life collides with his professional drive we see this magnified. But, we are afforded a peek into the life he begins to create on his own terms as he moves up the ranks and becomes the chef he desired to be. In this climb he steps back to his roots, re-connects with his Ethiopian father and family as well as with a daughter he put in a box marked "later". As tragedies continue to strike Marcus shares how each experience helped shape the man he is today. I was surprised at how much I enjoyed this book - it is definitely a must read for a real foodie but even one whose fine dining repertoire includes McDonalds will enjoy the story.

13 people found this helpful14 people found this helpful

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Jeanne R.

Great memoir!

December 3, 2016

Verified Purchase

I enjoyed this book a lot. I was hooked from the first page. His life story is unreal being adopted from Ethiopia by a loving Swedish couple. He enjoyed helping his Swedish grandmother in the kitchen. His original choice of a career would have been as a soccer player and he was good but he was not tall. He then turned to food. I enjoyed learning how hard one has to work to become a good chef. His Swedish parents did a good job raising him. He had the self confidence to travel to different countries to train. I liked his descriptions of spices and different restaurants that he either worked at or visited. If I ever get to New York, I'd love to visit The Red Rooster. Best wishes for continuing success Marcus!

3 people found this helpful4 people found this helpful

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Enjaybee

Fascinating Look at One Man's Journey to Success

November 22, 2016

Verified Purchase

Ordered this as a Kindle daily deal, and had to put everything on hold for 2 days while I finished it. A fascinating story of one man's journey from being a 2-year-old tubercular Ethiopian orphan to a "celebrity chef." Fascinating peak behind the scenes at top restaurants and what it takes to be a "star" chef. In some ways a brutally honest book. Samuelsson doesn't always come out the hero. He is ambitious, driven, and single-minded,sometimes to his detriment. But he also shows great insight about the journey that has brought him to where he is now, a gift that may be as rare as the kind of talent he has. I noticed that some of the more negative reviews focus on the fact that the reader likes Samuelsson less after reading the book. Fair enough, but I would argue that discovering that someone you admire has some flaws, while disappointing, doesn't mean the book is bad. The writing is good. The story-telling engaging. Those qualities make it worth the read.

5 people found this helpful6 people found this helpful

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Kathleen M. Lucey

Yes, Chef

December 5, 2014

Verified Purchase

Yes, Chef by Marcus Samuelsson

A remarkable story about a man who came from Ethiopia, adopted by Swedish parents, grew to love and had a passion for cooking. Who today is considered a Celebrity Chef in his own right, Marcus Samuelsson.

It's All About the Taste, the Taste... Learning the basics of Swedish, German , and French cooking wasn't enough for this chef's palate. He wanted to explore the various cities of all the exciting flavors that each had to offer. As he made his journey he would often write in his journal what flavors would be compatible with certain dishes. Marcus wanted to create food so that the customer could enjoy his dish in that moment and not worry about the everyday world,

Reading this novel made me hungry. Chef Samuelsson had a way in describing his many prepared dishes that I could actually visualize what it looked liked to it's Aromas. People of all cultures can take comfort in food. Food is our communicator that brings people together. No words are expressed just the facial expressions of those enjoying their cuisine says it all.

One person found this helpful2 people found this helpful

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