Yes, Chef: A Memoir

Marcus Samuelsson is an award-winning celebrity chef known for judging and competing on several cooking shows, owning/operating several renowned restaurants, and cooking the first State Dinner hosted by the Obama family. Born in Ethiopia, Marcus was adopted by a Swedish couple after his mother died and time in a kitchen with his grandmother and on a fishing boat with his father led him on a path that literally took him around the world (he even spent some time cooking on a cruise ship!) as a chef. I really appreciated how honest Chef Samuelsson was about his life–mistakes that he made, choices he would have done differently, the challenges of growing up the way that he did, etc. It’s a great book for anyone that likes memoirs, food, wine, and travel. (That’s me!)

Let me start by saying that I actually bought TWO copies of YES, CHEF ! By Marcus Samuelsson. The first copy was on my Kindle but there were so many "gems" and tidbits I wanted to underline (I still prefer a pencil for underlining) that I also bought a hardcover copy. Marcus Samuelsson has had a very unlikely rise to Chef Stardom. He was born in Ethiopia but he and his sister were adopted by loving Swedish parents at the tender age of 1. The first chapter which describes how that came to be, is probably my favorite chapter of the entire book. It is a truly sad and moving tale. He almost didn't become a Chef as in his own words, his adopted Mother wasn't a cook. In fact, she hated cooking. It was seen as a chore. However, his grandmother loved cooking and Marcus' favorite memories as a Child are the Saturdays he would spend cooking side by side with his grandmother. This was after Soccer practice - it turns out Soccer is his first and true love. His dream was to be a professional Soccer player but was too slight/short. In many ways, it is his failure as a Soccer player that fueled his extremely hard work ethic in the Kitchen.Besides winning Top Chef Masters in 2010, he is probably best known as the 3-star Chef of Aquavit in NYC in the mid 90's. The bulk of the book eloquently describes the windy, grueling path he took to become a World famous Chef. It was a lot less glamourous than a lot of people would think e.g. his first job involved getting up every morning at 6 AM and scrubbing the walk-in (refrigerator) from top to bottom. I actually had the pleasure of working in the Pastry Kitchen at Mesa Grill in 1994-1995 and he is right - there is really nothing glamourous about working in a kitchen unless you are the Head Chef (who has had to work many years to get to the top). Even though the bulk of the book talks about his various restaurant experiences, it is a very personal memoir. The biggest shocker was that he fathered a daughter when he was 19 years old. And although he was financially responsible for her well-being (at his Mother's insistence) he wasn't there for her emotionally or physically at all. I have to say that learning this fact made me really dislike him. He finally decides to meet her when she is a teenager and hopefully, they have a good relationship now. The main reason he gives for not being a "Father" to her is that he didn't want to be the stereotypical African American male who fosters a child at 19. In fact, he hides it from all of his employers and most of his friends. The book touches a lot on the delicate topic of race. As an Ethiopian who is raised in Sweden then working in NYC, in a field dominated by White males, I don't think he can escape that complex topic. When he is snubbed by a fancy restaurant (apparently on appearance alone) he writes "I made it a point not to dwell on the matter of race. I believed in my knife skills, and my sense of taste, and my capability to listen and get things done. I was never afraid of hard work."I think the best way to describe both the book and the Chef is dubbing him the "Berbere" of Chefs. Berbere is a very complex spice used in Ethiopian cuisine - among its many ingredients are: chile , black pepper, salt, cardamon, ginger, etc. Marcus' diverse experiences has made him a very complex man/Chef. Yes, I really disliked how he treated his own daughter yet I couldn't help warming up to him when he describes how he fought to have his Ethiopian sisters back home get Schooling. And how he would often take a huge gamble on someone that didn't have the resume to work at a 3-start restaurant. Or cook the identical meal he served the President of the United States to the neighborhood children in his Harlem apartment. By the end of the book, I felt very privileged to have had access to such a personal look into that life of a great Chef.

Marcus Samuelsson has had an extraordinarily interesting and, ultimately, lucky life. As it unfolds for the reader, one is gripped by the twists and turns it has taken, unique in so many ways. It makes for some very interesting and absorbing reading. It is definitely a most interesting memoir.When he begins his journey as a world class chef, one is put on notice of his love for food and for cooking. Of that there can be no doubt. He reached heights in his young life of which many chefs can only dream. That he is a very talented chef there can be no doubt. I have also seen him on TV and have always found him to be knowledgeable and charming.Through this memoir, however, I found that he left a lot to be desired as a person. This is a man who could not be bothered to attend his beloved adopted father’s funeral. This is a man who would not have bothered supporting his out of wedlock daughter has his mother not insisted. His mother, who had a definite moral compass, maintained contact with her granddaughter from the moment she was born.Despite this, he is a man who would not deign to meet or even contact his daughter for the first fourteen years of her life…not a postcard, not a gift, not a call, nothing. He did finally meet her when she was a teenager. What is really telling, however, and unforgivable, is that in the acknowledgment section of the book, he lists all those who were, have been, and are important in his life. His daughter does not merit a mention. How hurtful. How sad.

This book is a pleasure to read. It is beautifully written - albeit by a ghostwriter in American English - and tells the story of a three-year-old Ethiopian boy who left his home country in tragic circumstances and was adopted by a Swedish family. Brought up in Goteborg, Sweden, his passion for cooking led him to train to become a chef; first in his home town, and then in Switzerland and France. Ultimately, he found himself in New York, which he felt was "home" and where he cooked for the Obamas and won awards for his cooking. In New York, he made his dream come true: opening his own restaurant, the Red Rooster in Harlem.This is the story of an Ethiopian from a very poor village, who has progressed to become a well-known chef. He tells his story with honesty and humility; his descriptions of family reunions, friendships and the loss of loved ones are moving. I recommend this book to anyone who enjoys biographies; if you are interested in cooking too, so much the better.

I have read the book, in fact several times firstly absorbing the factual content and then to simply absorb the story...I will repeat that word .. story. The ghost writer .... has done an admirable job of taking information and creating a natural flow and progression, it's a quick holiday read about a highly self motivated and inspirational man who fate has placed at the crossroads of choice several times over. Apart from one or two false turns, he has made paths continually in the right direction with tenacity, gusto and an endearing approach, which has led to his continued success.Undoubtedly talented, Samuelsson deserves the accolades lauded as well as the support of the community, he has utilized his position to create good in humanity which the book lightly touches upon, although reflects that at heart he wants to give more back in thanks for his own success's.It is an easy read, large letters well spaced and well paced, certainly rags to riches with many success and an ability to brush oneself off when knocked down and get up and go.What I find inconsistent is alleged facts as this is a book classed as non fiction, even to the point of correctly naming the town and hotel in Switzerland, but getting the names of the restaurants incorrect. It seems sloppy where is should be factual. There are several dozen attempts to create a little sensationalism with quotes, situations of alleged abuse, critiquing a mentors ability and even a plucking of heart strings at the end of one chapter with the death of a friend. But did these really happen or are they just embellishments to keep the momentum of the ride? These are very specific memories in a 20 year time span.For the most part Samuelsson's ghost writer meanders through a story reflecting powerful emotions and sacrifice's in a single life, propelled by his adoptive parents sense of goodness and perhaps their own achievements, Samuelsson's relatively middle class upbringing within an academic household ( his late father was also an author of text books) set him in good stead for his future.His escapades as a young foreign chef in Switzerland is and was very similar to others who ventured into the temple of central Europe's most classical industry, yet was fortunate enough to meet a group of peers who believed in hard work, and focus. Fully accepted as a friend and team mate his loyalty and commitment placed him firmly as a key member within those brigades.A book for the youth of today who want to join an industry which has never seen so much exposure and interest as in the present time. This journey shows what you can do if you persist, believe in yourself and treat each obstacleas hurdle in a race to be simply jumped over.

I read this book in the summer and loved it. The Swedish connection perhaps adds to it, I can relate to a lot of his stories about Sweden. But even so, a great, honest and moving account of one man's journey from orphaned child in Africa to one of the most celebrated chefs in the world. As I read it I promised my mum I would buy her the book (she's a great cook and loves food and cooking) so this will make a great Christmas present.

If you want a truly amazing life story and you are curious about the life in the restaurant kitchen then look no further. As an inspiration for young people to follow their dream whoever they are wherever they come from, this book has it. Thank you Mr. Samuelsson for sharing your story so far.

charming photos, interesting story, well told...tho a bit too personal and private, here and there, i thought...still, exciting and well worth reading...i wish him every success...