The chef I chose to do a report on is chef Marcus Samuelsson. The reason i chose him is because as I was reading through some of his bio I saw that he was making big accomplishments at a very young age and I thought it was very cool.
Marcus Samuelsson was born January 25,1970in Ethiopia, but with the name Kassahun Tsegie. When he was only 3 his mother died from terberculosis. Him and his sister were soon adopted by Ann Marie and Lennart Samuelsson who lived in Gothenburg Sweden. The couple changed the children name to him becoming Marcus Samuelsson and his sister becoming Linda Samuelsson.
As Marcus was growing up he spent most of his summers in Smogen which is in the west coast of sweden. He says “Every morning his father and uncle took all the kids fishing. They caught crayfish lobster and mackrel. They would take them home to his grandmother and she would preserve some and cook some that day. Anytime his gradmother cooked she would get everybody in the kitchen and have them watch her or having them picking and cleaning fresh vegetables. This was one way that made him fall inlove with cooking.
After becoming interested in cooking through his grandmother he attended the Culinary Institute in Gothenburg, Sweden an got an apprentince job in Switzerland in 1989. He stayed there for 4 years. Then in 1993 he got a chance to go to France. While on his journey in France he got many apprentince jobs from some of the worlds most famous restaraunts.
During his traveling his grandmother had died and he felt that he owed her since she was his inspiration for cooking. So he worked harder and harder. In 1994, he arrived to America for an apprentinceship with Aquavit and workd his way up. In 1995 at the age of 23 he became the youngest chef to recieve a 3-star rating from The New York Times while he was an exucutive chef for Aquavit. In 2003 he was known to be the best chef in New York City.
In 2008 he opened a restaurant called Merkato 55 a pan african restaurant in...