Marcus Samuelsson is an Ethiopian born Swedish chef and the owner of several best known restaurants. He became interested in cooking at a very early age inspired by his maternal grandmother and acquired his culinary degrees from Culinary Institute in Gothenburg while he apprenticed at Austria and Switzerland.
Professional Life of Chef Samuelsson
In 1991, Marcus Samuelsson returned to the United States to apprentice at Restaurant Aquavit and soon was made the executive chef at an early age of 24. Shortly after, The New York Times reviewed him and he became the youngest chef of a three star restaurant to have received a review. Marcus Samuelsson recipes have a strong international influence, which mostly combine the cooking techniques and principles of Japanese, Swedish and African cuisine.Presently, at the Umeå University School of Restaurant and Culinary Artsin Sweden, Marcus Samuelsson is the visiting professor of International Culinary Science besides being an advisor to the prestigious The Institute of Culinary Education in NYC.
Achievements by Marcus Samuelsson
Restaurants by Marcus Samuelsson
Popular Media Shows featuring Marcus Samuelsson
Cookbooks by Marcus Samuelsson
Marcus Samuelsson recipes can be found in these best selling cookbooks by the Chef author –
The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa– This book of Marcus Samuelsson recipesare inspired by the cuisine of Africa, where the chef has developed an African fusion cuisine by balancing the sauces and condiments in his special way so as to make the foods easy to make yet delicious to taste.
Big Fork Little Fork– This book is dedicated to the kids so that they can cook with the family elders and so, the Marcus Samuelsson recipeshave been presented along with educational games.
New American Table– This book covers a delectable range of modern American foods with an international influence.
Aquavit: And the New Scandinavian Cuisine– This cookbook offers a range of Marcus Samuelsson recipesinfluenced by the Scandinavian, Swedish and Indian cuisines.