Marcus Samuelsson was born in Ethiopia and raised in Gothenberg, Sweden. He developed a passion for food at a young age (his defining memory is cooking Christmas dinner at 15 years old), learning to cook from his grandmother. After graduating from the culinary academy in Gothenberg he set off for Austria, Switzerland, and ultimately France. Twenty years ago Marcus left France to study and cook in America, a place his French mentor dubbed "the land of the burger." Based in NYC, Marcus discovered a vast array of new flavors and techniques, and utilized them in his cooking. Marcus' world-renowned culinary style has led him to become chef/owner of many successful restaurants (including Aquavit and Riingo in Manhattan), and to author several cookbooks. His third English-language cookbook, New American Table, was released October 25.
Earlier this week, Marcus demonstrated two flavorful dishes while he discussed the inspiration behind New American Table. According to Marcus, his cookbooks are inspired by diversity and his quest to bring the ingredients he has discovered during his travels to mainstream American cooking (i.e. the new American table is one with many cultures). He encouraged the attendees to determine what defines and inspires them and document their own food history- a narrative that he believes will become much bigger than one's self.
Explaining "teff"
Doro Wat- one of the most celebrated dishes in Ethiopia
Fried yellowtail poke with wasabi rouille- Hawaiian influenced
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