Marcus Samuelsson Essay

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Marcus Samuelsson is a Swedish chef and co-owner of Aquavit restaurant in New York City and C-House Restaurant, located in the Affinia Hotel in Chicago. In 1973, Marcus Samuelsson was orphaned when both of his parents fell victim to a tuberculosis epidemic that occurred in his Ethiopian homeland. Samuelsson and his sister found refuge in a Swedish hospital, where a nurse took them in and arranged their adoption by a young Swedish couple from Göteborg, Sweden. He describes his childhood as serene, spending it with a lot of family and friends. He discovered his passion for cooking alongside his grandmother, who was a professional cook. When Samuelsson was 16, he pursued his career for cooking. His first summer job at a local bakery was followed by several cooking experiences in small restaurants. He attended classes by day at the Culinary Institute in Göteborg, while also cooking in local restaurants at night, fulfilling his degree requirements in record time. After graduating from the Institute, Samuelsson became an apprentice first in Switzerland and later in Austria, where he learned how to craft fine pastry. In 1991, he became the chef of Aquavit, a Swedish restaurant that was highly regarded around the world in places such as France and Sweden. After working at Aquavit, Samuelsson returned to Europe to take a position at the famous three-star restaurant Georges Blanc in Lyon, France. It was not until 1994 that he returned to work in Aquavit once again as the restaurant’s new executive chef. After demonstrating his management skills and passion for cooking, he was formally appointed as Executive Chef of Aquavit in May of 1995. Just three months later, he became the youngest chef to ever receive a three-star restaurant review from The New York Times. In 2003 he was named “Best Chef: New York City” by the James Beard Foundation and also started a second New York

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