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Yes, Chef
- A Memoir
- Narrated by: Marcus Samuelsson
- Length: 11 hrs and 47 mins
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Publisher's summary
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.
Marcus Samuelsson was only three years old when he, his mother, and his sister—all battling tuberculosis—walked seventy-five miles to a hospital in the Ethiopian capital city of Addis Adaba. Tragically, his mother succumbed to the disease shortly after she arrived, but Marcus and his sister recovered, and one year later they were welcomed into a loving middle-class white family in Göteborg, Sweden. It was there that Marcus’s new grandmother, Helga, sparked in him a lifelong passion for food and cooking with her pan-fried herring, her freshly baked bread, and her signature roast chicken. From a very early age, there was little question what Marcus was going to be when he grew up.
Yes, Chef chronicles Marcus Samuelsson’s remarkable journey from Helga’s humble kitchen to some of the most demanding and cutthroat restaurants in Switzerland and France, from his grueling stints on cruise ships to his arrival in New York City, where his outsize talent and ambition finally come together at Aquavit, earning him a coveted New York Times three-star rating at the age of twenty-four. But Samuelsson’s career of “chasing flavors,” as he calls it, 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 the beloved Red Rooster in Harlem. At Red Rooster, Samuelsson has fufilled his dream of creating a truly diverse, multiracial dining room—a place where presidents and prime ministers rub elbows with jazz musicians, aspiring artists, bus drivers, and nurses. It is a place where an orphan from Ethiopia, raised in Sweden, living in America, can feel at home.
With disarming honesty and intimacy, Samuelsson also opens up about his failures—the price of ambition, in human terms—and recounts his emotional journey, as a grown man, to meet the father he never knew. Yes, Chef is a tale of personal discovery, unshakable determination, and the passionate, playful pursuit of flavors—one man’s struggle to find a place for himself in the kitchen, and in the world.
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
“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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Food writer and clinical psychologist Scott Haas wanted to know what went on inside the mind of a top chef - and what kind of emotional dynamics drove the fast-paced, intense interactions inside a great restaurant. To capture all the heat and hunger, he spent 18 months immersed in the kitchen of James Beard Award-winner Tony Maws's restaurant, Craigie on Main, in Boston. He became part of the family, experiencing the drama first-hand.
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Truly horrible narration
- By Fidge on 03-28-15
By: Scott Haas
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Chefs, Drugs and Rock & Roll
- How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
- By: Andrew Friedman
- Narrated by: Roger Wayne
- Length: 14 hrs and 34 mins
- Unabridged
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Overall
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Performance
-
Story
Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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-
the reader makes the audiobook - unfortunately
- By Lawrie Thicke on 04-20-19
By: Andrew Friedman
-
The Devil in the Kitchen
- Sex, Pain, Madness, and the Making of a Great Chef
- By: Marco Pierre White, James Steen
- Narrated by: Timothy Bentinck
- Length: 9 hrs and 1 min
- Unabridged
-
Overall
-
Performance
-
Story
In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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-
A chef / restaurateur must.
- By Brandon on 07-18-16
By: Marco Pierre White, and others
-
Life, on the Line
- A Chef's Story of Chasing Greatness, Facing Death, and Redefining the Way We Eat
- By: Grant Achatz, Nick Kokonas
- Narrated by: Johnny Heller
- Length: 12 hrs and 51 mins
- Unabridged
-
Overall
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Performance
-
Story
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
- By Exec. Chef 'Special K' on 03-18-14
By: Grant Achatz, and others
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Knives at Dawn
- America's Quest for Culinary Glory at the Legendary Bocuse d'Or Competition
- By: Andrew Friedman
- Narrated by: Sean Runnette
- Length: 11 hrs and 6 mins
- Unabridged
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Overall
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Performance
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Story
The Bocuse d'Or is the real-life Top Chef, a biannual cooking competition in France featuring teams from 24 countries vying for the top honors. Named after Paul Bocuse, one of the greatest, most influential living chefs, the Bocuse d'Or has become the most sophisticated and closely watched cook-off in the world. Ironically, though American cuisine now rates among the best in the world, a U.S. team has never placed among the top three in the competition.
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Fascinating for Foodies
- By Linda Zimmerman on 02-07-12
By: Andrew Friedman
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Ferran
- The Inside Story of El Bulli and the Man Who Reinvented Food
- By: Colman Andrews
- Narrated by: Don Hagen
- Length: 10 hrs and 33 mins
- Unabridged
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Overall
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Performance
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Story
In his lively, unprecedented close-up portrait of Ferran Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef’s rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be “the world’s best restaurant”.
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recasting needed
- By Marco I on 09-09-18
By: Colman Andrews
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Hotbox
- Inside Catering, the Food World's Riskiest Business
- By: Matt Lee, Ted Lee
- Narrated by: Matt Lee, Ted Lee
- Length: 7 hrs and 16 mins
- Unabridged
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Overall
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Performance
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Story
Matt Lee and Ted Lee take on the competitive, wild world of high-end catering, exposing the secrets of a food business few home cooks or restaurant chefs ever experience.
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Needs to be a series!
- By Sallyterra on 04-27-19
By: Matt Lee, and others
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Provence, 1970
- M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
- By: Luke Barr
- Narrated by: John Rubinstein
- Length: 9 hrs and 7 mins
- Unabridged
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Overall
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Performance
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Story
Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
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Superb Narration, Engrossing Tale
- By Robert R. on 10-22-13
By: Luke Barr
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Waiter to the Rich and Shameless
- Confessions of a Five Star Beverly Hills Server
- By: Paul Hartford
- Narrated by: James Patrick Cronin
- Length: 10 hrs and 2 mins
- Unabridged
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Overall
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Performance
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Story
Waiter to the Rich and Shameless is not just a peek into the secretive inner workings of a legendary five-star restaurant; it is not just a celebrity tell-all or a scathing corporate analysis. It is a top-tier waiter's personal coming-of-age story, an intimate look into the complicated challenges of serving in the country's most elite, Hollywood-centric dining room while fighting to maintain a sense of self and purpose.
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Not what I imagined
- By Autumn Larkin on 02-17-17
By: Paul Hartford
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Super Sushi Ramen Express
- One Family's Journey Through the Belly of Japan
- By: Michael Booth
- Narrated by: Ralph Lister
- Length: 10 hrs and 9 mins
- Unabridged
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Overall
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Performance
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Story
Japan is arguably the preeminent food nation on earth, a Mecca for the world's greatest chefs, with more Michelin stars than any other country. The Japanese go to extraordinary lengths and expense to eat food that is marked both by its exquisite preparation and exotic content. Their creativity, dedication, and courage in the face of dishes such as cod sperm and octopus ice cream is only now beginning to be fully appreciated in the sushi and ramen-saturated West.
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Interesting material that's well-narrated
- By John S. on 11-09-16
By: Michael Booth
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Restaurant Man
- By: Joe Bastianich
- Narrated by: Joe Bastianich
- Length: 8 hrs and 9 mins
- Unabridged
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Overall
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Performance
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Story
How does a nice Italian boy from Queens turn his passion for food and wine into a nationwide empire? In his intrepid, irreverent, and terrifically entertaining memoir, Restaurant Man, Joe Bastianich charts his remarkable culinary journey from his parents’ neighborhood eatery to becoming one of the country’s most successful restaurateurs, along with his superstar chef partners: his mother, Lidia Bastianich, and Mario Batali.
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If you liked Kitchen Confidential you'll...
- By J.D. McPherson on 02-19-16
By: Joe Bastianich
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Lunch in Paris
- A Love Story, with Recipes
- By: Elizabeth Bard
- Narrated by: Ann Marie Lee
- Length: 7 hrs and 43 mins
- Unabridged
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Overall
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Performance
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Story
In Paris for a weekend visit, Elizabeth Bard sat down to lunch with a handsome Frenchman - and never went home again. Was it love at first sight? Or was it the way her knife slid effortlessly through her pavé au poivre, the steak's pink juices puddling into the buttery pepper sauce? Lunch in Paris is a memoir about a young American woman caught up in two passionate love affairs - one with her new beau, Gwendal, the other with French cuisine.
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ok to pass the time
- By Robin on 03-25-13
By: Elizabeth Bard
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Buttermilk Graffiti
- A Chef’s Journey to Discover America’s New Melting-Pot Cuisine
- By: Edward Lee
- Narrated by: David Shih
- Length: 8 hrs and 53 mins
- Unabridged
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Overall
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Performance
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Story
American food is the story of mash-ups. Immigrants arrive, cultures collide, and out of the push-pull come exciting new dishes and flavors. But for Edward Lee, who, like Anthony Bourdain or Gabrielle Hamilton, is as much a writer as he is a chef, that first surprising bite is just the beginning. What about the people behind the food? What about the traditions, the innovations, the memories? A natural-born storyteller, Lee decided to hit the road and spent two years uncovering fascinating narratives from every corner of the country.
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Good listen for the aspiring food snob
- By thurman r. on 02-09-22
By: Edward Lee
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Rice, Noodle, Fish
- Deep Travels Through Japan's Food Culture (Roads & Kingdoms Presents, Book 1)
- By: Matt Goulding
- Narrated by: Will Damron
- Length: 7 hrs and 49 mins
- Unabridged
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Overall
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Performance
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Story
An innovative new take on the travel guide, Rice, Noodle, Fish decodes Japan's extraordinary food culture through a mix of in-depth narrative and insider advice. In this 5,000-mile journey through the noodle shops, tempura temples, and teahouses of Japan, Matt Goulding, cocreator of the enormously popular Eat This, Not That! book series, navigates the intersection between food, history, and culture, creating one of the most ambitious and complete books ever written about Japanese culinary culture from the Western perspective.
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Starts strong tapers off
- By Craig Bryan on 01-02-21
By: Matt Goulding
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The Way Life Should Be
- A Novel
- By: Christina Baker Kline
- Narrated by: Caitlin Davies
- Length: 7 hrs and 19 mins
- Unabridged
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Overall
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Performance
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Story
Angela can feel the clock ticking. She is single in New York City, stuck in a job she doesn't want and a life that seems to have somehow just happened. She inherited a flair for Italian cooking from her grandmother, but she never seems to have the time for it - these days, her oven holds only sweaters. Tacked to her office bulletin board is a photo from a magazine of a tidy cottage on the coast of Maine - a charming reminder of a life that could be hers if she could only muster the courage to go after it.
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Simple story
- By Dianna Bogart on 06-09-15
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Paris to the Moon
- By: Adam Gopnik
- Narrated by: Adam Gopnik
- Length: 4 hrs and 44 mins
- Abridged
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Overall
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Performance
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Story
Paris. The name alone conjures images of chestnut-lined boulevards, sidewalk cafés, breathtaking façades around every corner: in short, an exquisite romanticism that has captured the American imagination for as long as there have been Americans.
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Wish this wasn't abridged!!
- By Sarah D. on 03-25-17
By: Adam Gopnik
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Jacques Pépin never has disappointed
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A Little Prickly--But Yummy
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Every aspiring cook needs to read this
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In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.
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Jacques Pépin never has disappointed
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Before Gabrielle Hamilton opened her acclaimed New York restaurant Prune, she spent 20 fierce, hard-living years trying to find purpose and meaning in her life. Above all she sought family, particularly the thrill and the magnificence of the one from her childhood that, in her adult years, eluded her. Hamilton’s ease and comfort in a kitchen were instilled in her at an early age when her parents hosted grand parties, often for more than 100 friends and neighbors. The smells of spit-roasted lamb, apple wood smoke, and rosemary garlic marinade became necessary to her.
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By the time he was 27 years old, Kwame Onwuachi had opened - and closed - one of the most talked-about restaurants in America. He had launched his own catering company with $20,000 that he made from selling candy on the subway, yet he’d been told he would never make it on television because his cooking wasn’t “Southern” enough. In this inspiring memoir about the intersection of race, fame, and food, he shares the remarkable story of his culinary coming-of-age.
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DC should be proud to have Chef Kwame
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Eat a Peach
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From the chef behind Momofuku and star of Netflix’s Ugly Delicious—an intimate account of the making of a chef, the story of the modern restaurant world that he helped shape, and how he discovered that success can be much harder to understand than failure. Full of grace, candor, grit, and humor, Eat a Peach chronicles David Chang’s switchback path. Along the way, Chang gives us a penetrating look at restaurant life, in which he balances his deep love for the kitchen with unflinching honesty about the industry’s history of brutishness and its uncertain future.
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So many threads coming into a wonderful tapstery.
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Life, on the Line
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Performance
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Story
In 2007 chef Grant Achatz seemingly had it made. He had been named one of the best new chefs in America by Food & Wine in 2002, received the James Beard Foundation Rising Star Chef of the Year Award in 2003, and in 2005 he and Nick Kokonas opened the conceptually radical restaurant Alinea, which was named Best Restaurant in America by Gourmet magazine. Then, Achatz was diagnosed with stage IV squamous cell carcinoma - tongue cancer.
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A Tasteless World?
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By: Grant Achatz, and others
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Chefs, Drugs and Rock & Roll
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Chefs, Drugs and Rock & Roll transports listeners back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers.
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the reader makes the audiobook - unfortunately
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The Devil in the Kitchen
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Overall
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In The Devil in the Kitchen, White tells the story behind his ascent from working-class roots to culinary greatness, leaving no dish unserved as he relays raucous and revealing tales featuring some of the biggest names in the food world and beyond, including: Mario Batali, Gordon Ramsay, Albert Roux, Raymond Blanc, Michael Caine, Damien Hirst, and even Prince Charles.
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A chef / restaurateur must.
- By Brandon on 07-18-16
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Your Table Is Ready
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Overall
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Performance
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Story
From the glamorous to the entitled, from royalty to the financially ruined, everyone who wanted to be seen—or just to gawk—at the hottest restaurants in New York City came to places Michael Cecchi-Azzolina helped run. His phone number was passed around among those who wanted to curry favor, during the decades when restaurants replaced clubs and theater as, well, theater in the most visible, vibrant city in the world. Besides dropping us back into a vanished time, Your Table Is Ready takes us places we’d never be able to get into on our own.
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Accurately crass and heart felt
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Kitchen Confidential
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Overall
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Last summer, The New Yorker published chef Anthony Bourdain's shocking, "Don't Eat Before Reading This." Now, the author uses the same "take-no-prisoners" attitude in his deliciously funny and shockingly delectable audiobook, sure to delight gourmands and philistines alike.
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Kitchen Confidential
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By: Anthony Bourdain
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Taste
- My Life Through Food
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Overall
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Performance
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Story
Stanley Tucci grew up in an Italian American family that spent every night around the kitchen table. He shared the magic of those meals with us in The Tucci Cookbook and The Tucci Table, and now he takes us beyond the savory recipes and into the compelling stories behind them. Taste is a reflection on the intersection of food and life, filled with anecdotes about his growing up in Westchester, New York.
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Should include a pdf of recipes
- By Jen Griffin on 10-23-21
By: Stanley Tucci
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Love, Loss, and What We Ate
- A Memoir
- By: Padma Lakshmi
- Narrated by: Padma Lakshmi
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- Unabridged
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Overall
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Performance
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Story
A vivid memoir of food and family, survival and triumph, Love, Loss, and What We Ate traces the arc of Padma Lakshmi's unlikely path from an immigrant childhood to a complicated life in front of the camera - a tantalizing blend of Ruth Reichl's Tender at the Bone and Nora Ephron's Heartburn.
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Touching, Deep, Surprising, and Inspiring
- By Aishwaryame on 08-18-16
By: Padma Lakshmi
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Medium Raw
- A Bloody Valentine to the World of Food and the People Who Cook
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
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- Unabridged
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Overall
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Performance
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Story
In the 10 years since his classic Kitchen Confidential first alerted us to the idiosyncrasies and lurking perils of eating out, much has changed for the subculture of chefs and cooks, for the restaurant business and for Anthony Bourdain. Medium Raw explores those changes, tracking Bourdain's strange and unexpected voyage from journeyman cook to globe-traveling professional eater and drinker, and even to fatherhood. Bourdain takes no prisoners as he dissects what he's seen.
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Surprisingly tender.
- By Sparkly on 10-09-12
By: Anthony Bourdain
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Chef's PSA
- How Not to Be the Biggest Idiot in the Kitchen
- By: Andre Natera
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- Unabridged
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Overall
-
Performance
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Story
If you have ever worked in a professional kitchen, are in culinary school, or are thinking about a career as a chef, then you need this audiobook. It will guide you on the behaviors of top chefs and how to conduct yourself in the kitchen. This audiobook is filled with short little lessons—or PSAs—that every cook needs to know to get along successfully in the kitchen. The great thing about this book is that it is a guide for you both early in your career and later when you are developing others. The rules in the book can change from kitchen to kitchen, but most are culinary truisms.
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Solid
- By Amazon Customer on 12-09-22
By: Andre Natera
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A Chef's Christmas
- By: Anthony Bourdain
- Narrated by: Anthony Bourdain
- Length: 1 hr
- Unabridged
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Anthony Bourdain, author of Kitchen Confidential, once again brings to light the inner workings of the "culinary underbelly" in his bold reinvention of the traditional Christmas story. At once risqué and charming, A Chef's Christmas is sure to bring holiday cheer to those who make dinner and those who only make reservations.
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Typically gritty & fun
- By Anna on 03-29-03
By: Anthony Bourdain
What listeners say about Yes, Chef
Average customer ratingsReviews - Please select the tabs below to change the source of reviews.
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- Billye Kay
- 07-13-21
Depth of Flavor - Depth of Soul
Yes, Chef is an extraordinary memoir and one of my favorite Audible Audiobooks. I have always been curious to learn more about Marcus Samuelsson's multicultural background which led me to choose this. I had no idea that I would learn so much about so many different things, including myself from this book. Marcus tells his story in a very honest and straightforward way. This leaves him very vulnerable and I greatly respect his bravery and the fact that he shares everything that happened without trying to make himself look good. This is an important story for Americans to read because it touches on so many social issues. While there is a lot of life lesson material, there is also a lot of insight about food, cooking, flavors, and the inner workings of the food industry. Food and flavor are used literally and figuratively to help the reader understand much broader universal truths. I am very pleased that the author reads his own words. His accent is a reflection of all of his experience and no one else could have done the story justice. Fans of Food Network and Bravo TV will already be familiar with Marcus' unique vocal delivery. Folks who are not already fans will have a small learning curve - just a matter of unique phrasing and inflection mostly. I would recommend this book to anyone who wants to learn about themselves and the value of honest self reflection. I would also recommend this to anyone who wants to learn more about other cultures and what it's like to come from a multicultural background. This work would also be very valuable for anyone interested in becoming part of the food industry.
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1 person found this helpful
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- RAD
- 10-08-12
An authentic story of discovery and success.
Would you listen to Yes, Chef again? Why?
Stories of rising from poverty to the world stage are often mythic. This is real, authentic, showing the unfolding of awareness and discovery of the world and himself. Not heroic, but the world through the eyes of a person born into war, disease, and poverty, who grew up in very provincial Sweden, and learned to compete on the global stage.
What did you like best about this story?
The simple honesty of the continual rediscovery of himself, his capability, and the moral principles needed to be balanced and focused.
Oh, yeah, and the story is about food.
If you liked Anthony Bordain's down and dirty view of the restaurant world, this is a counterbalance. Yes, there are jerks, racists, and blowhards, but as told by Samuelsson, it's one that allows for good souls to emerge, too.
What three words best describe Marcus Samuelsson’s performance?
Authentic, personal, a bit struggled
Any additional comments?
I learned of Samuelsson through the book, Aquavit. An Ethiopian Swede presents a global fusion style that is simple, elegant, inspired. Honoring and extending the cuisines. Not a celebrity book or an instant fad cuisine, but something very honest. The opportunity to hear his story in his own voice was not to be passed up. The story transcends food, surely, but uses cooking as the expression of his discovery of the world and himself.
I'm not a fan of inspirational books as a genre, or of fad food books and stories. This is different, a must-listen if you're a foodie or not.
His reading is not as fluent as a professional voice, and there are passages where there is a bit of a struggle in his reading, but it also lends to the authenticity of his story.
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- Lisa Jensen
- 12-22-17
in awe.
I have been a fan of Marcus Samuelsson’s for a long time. I own all of his cookbooks. “Yes, chef” opens up his world and his life in such a beautiful and intimate way. The world needs more humans like him; someone who knows where their talents lie, and constantly strives to bring people together, and to give peace and love to the world. I was a fan of his cookbooks before, and now I’m a lifelong fan of him personally.
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- Martina
- 01-27-17
Who knew?
This was a great insight into Marcus Samuelson's roots and feelings. How his cooking skills grew.
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- Therese Neson
- 02-16-16
second listen with a more open mind
this is my second try at this book and the audible version has definitely made all the difference. i had my own preconceptions about sammelsson and as a black chef myself came to the table with a mixed bag of opinions. my first read was admittedly a judgemental and skeptical one and i left with a bland if not bad taste in my mouth with some of his references to identity and his space as a chef of color, but listening to the book in his own voice and a few years post red rooster buzz i can respect and respectfully disagree with a great deal of what i found problematic upon first read. i found the book authentic, honest with reference to some of his petsonal failings and insightful if not a bit overstated in some parts. im glad i gave the book a second try and am glad that the samuelsson phe omenon has at bare minimum made way for broader consideration of blackness in american cooking.
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- Margi
- 07-24-14
Great story by a great chef
What made the experience of listening to Yes, Chef the most enjoyable?
I heard about Marcus Samuelsson very early in his career at Aqua Vit. To hear him tell his own story, with that wonderful voice of his, is terrificly entertaining. I often listen to audio books on long drives, and this book is a great traveling 'companion', for sure.
What was one of the most memorable moments of Yes, Chef?
His detailed memories of cooking with his Grandmother.
Was this a book you wanted to listen to all in one sitting?
No. I've been listening in it, in "spurts", as I drive. I like the book so much, I don't want it to end!
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- Simca
- 09-19-12
A Love Letter to Family and Food
This is a beautiful memoir by a remarkable man. Yes, Chef addresses the areas that most other "celebrity chef" autobiographies hit - the discovery of flavors, the rigors of the professional kitchen, etc. What distinguishes this book is its heart - it's like a love letter to his family, to his craft, and to his community. And definitely an example of a book where the reading by the author makes the audio experience far richer than reading the text.
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- M J Russell
- 08-14-20
Different But Good
I must say I've never read a book like it. I did enjoy it. I've always liked Marques on Food Channel.
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- Karinos
- 02-06-21
Listening to this audiobook was food for the soul
I enjoyed every minute of this wonderful story. Listening to it was a calming and inspiring escape from the day. I can’t wait to go to Red Rooster the next time I’m in New York.
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- Linda
- 10-05-12
A Truly Great Hear (read)...
Would you recommend this audiobook to a friend? If so, why?
"Yes, Chef" is a wonderful heartfelt book by a man with such spirit and drive. It gave me insight into the restaurant/cooking industry as well as a few hints about roasted chicken. It is a fascinating look at the life of an international man.
What did you like best about this story?
Samuelsson reveals his faults as well as his achievements honestly and without excuses.
Have you listened to any of Marcus Samuelsson’s other performances before? How does this one compare?
I initially bought the book because I love cooking, and because I have an adopted Ethiopian grandson which has resulted in a personal interest in all things Ethiopian.
Did you have an extreme reaction to this book? Did it make you laugh or cry?
My reaction to this book is that I am looking forward to going to NYC so I might go to the Red Rooster for a meal or two.
Any additional comments?
BEST BOOK OF THE YEAR FOR ME.
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