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Marcus Samuelsson, voted "2003 Best Chef in New York City"
Marcus Samuelsson, chef and co-owner of Restaurant Aquavit, has received more accolades than most chefs receive in a lifetime: He was the youngest chef ever to receive a three-star restaurant review from The New York Times from Ruth Reichl in 1995. In May of 2001, Aquavit was awarded another excellent, three-star review from The New York Times’ restaurant critic William Grimes. In 2003, Samuelsson received the great honor of “Best Chef: New York City” from the James Beard Foundation.

Marcus Samuelsson's cook book presents his daring interpretations of Scandnavian food that have won him worldwide acclaim
Aquavit : And the New Scandinavian Cuisine
by Samuelsson, Marcus
Hardcover - 336 pages Published: September 2003
ISBN: 0618109412


Chef Marcus Discovery Channel

Inner Chef With Marcus Samuelsson

Feeling uninspired in the kitchen? Need some help channeling the gourmet chef in you? You're in luck. Starting in November, renowned chef Marcus Samuelsson will be bringing his award-winning talent and unique creativity and cooking style to kitchens like yours across America in the new Discovery Home series Inner Chef.

Samuelsson visits a different homeowner in each episode of Inner Chef. On the show he gets to know the homeowner, identifying their hopes and fears in the kitchen so that he can help to discover and unleash their "inner chef." In the process, he brings creative and practical solutions to the problems of an average kitchen and an average cook. A native of Ethiopia who has lived in Sweden, France and the United States, Samuelsson draws upon several culinary traditions to surprise and delight his trainees. Samuelsson cooks side by side with the homeowner, planning and organizing a special meal event — a dinner party or a special dinner in someone’s honor — while his apprentice learns a whole new way to utilize the kitchen.

First, Samuelsson familiarizes himself with the homeowner's personality and lifestyle. He inspects the cupboards, pots, pans, accessories and appliances, noting what the kitchen lacks and what changes could improve the cooking experience. After outlining what is needed to plan the menu and prepare the meal, Samuelsson cooks alongside the homeowner and demonstrates ways to spice up dishes and simplify cutting and cooking techniques. After preparing the meal, he presents the food like an artist, making certain dishes are beautiful to the eye. If a homeowner doesn’t have the perfect table setting or a complete set of serving dishes, he shows how to improvise, borrowing from the homeowner’s different collections.

Tune in to Inner Chef on Discovery Home and let renowned chef Marcus Samuelsson show you how to unleash the culinary artist in you. visit site >>


Marcus Samuelsson hosted PBS's 3 part show on the "The Meaning of FOOD" The Meaning of Food is a three-part limited documentary series that explores our relationships to food and reveals the connection food has to our identity: personal, cultural, and familial. Everything about eating-including what we consume, how we acquire it, who prepares it, who's at the table, and who eats first-is a form of communication that is rich with meaning. Our attitudes, practices, and rituals surrounding food are a window into our most basic beliefs about our world and ourselves.
http://www.pbs.org/opb/meaningoffood/about/


Boston Globe
2005
- By Emily Shartin
For chef, knife is finely tuned instrument

'' Marcus Samuelsson still owns the French Sabatier knife he got as a gift from his sister when he was 17.

Since then, Samuelsson, who was born in Ethiopia and grew up in Sweden, has become the celebrated chef and co-owner of Aquavit, a Scandinavian restaurant in New York, and the culinary director of Riingo, an American-Japanese restaurant, also in New York.

A good knife, he says by way of analogy, is as important to a chef as a violin is to a violinist.

''It's the instrument for a chef," says Samuelsson, who was recently in Milford for a taping of ''Simply Ming," the TV program hosted by local chef Ming Tsai ..." >>more


Gourmet
2000
- By Lolis Eric Elie
The Soul of a New Cuisine

''The future of cooking, Marcus Samuelsson will tell you, is personal. Soon, we will stop boxing great chefs into narrow ghettos of national or ethnic cuisine. What will emerge is an era of "personal cuisine," he says, in which cooking will be defined by all of a chef's influences.

...Although Samuelsson has a personal agenda, this is a working trip for him as well. He feels that it's time to learn more about Ethiopian food. One of his traveling companions is Yeworkwoha "Workye" Ephrem, owner of Ghenet Restaurant in New York and his adviser on Ethiopian cuisine. Ephrem is taking him to meet a higher authority: her 81-year-old mother, Muluwork Asfaw.

Samuelsson also has an invitation to cook a meal at the Sheraton in Addis Ababa. It is one of the few luxury hotels in Africa, and a star turn by this particular guest chef has consequently attracted quite a bit of local media attention. The proposed menu for the evening is a work in progress. Even though he has come to this country to learn, Samuelsson is not interested in strict interpretations of Ethiopian classics. He plans to use Ethiopian ingredients and flavors much as he uses Swedish ingredients and flavors at Aquavit. He is looking for building blocks for his own very expressive cuisine..." >>more


The New York Times
2001 - By Eric Asimov
At Long Last, New York Is Ready for Ethiopia

This may be a signal moment for Ethiopian restaurants in New York. Diners are now knowledgeable and curious enough to appreciate the cooking and its traditions, and Ethiopian restaurateurs have been in New York long enough to know how to appeal to Americans, encouraging them to try eating with injera from big central platters but also offering flatware and individual servings if diners are uncomfortable. And, most important, Ethiopian cooks now have access to essential ingredients, like teff flour for making injera, and peppers and spices for making berbere (pronounced bear-BEAR-ee), the hot sauce.

''The quality of the products here is higher, and the people who make the food are from Ethiopia,'' said Marcus Samuelsson, the chef at the Swedish restaurant Aquavit, who is Ethiopian by birth and grew up in Sweden. ''So in America, you now have the opportunity to have the best Ethiopian food in the world. '' >>more


Aquavit Restaurant
(212) 307-7311
424 Madison Ave
New York, NY 10017

Cuisine: Scandinavian, Eclectic & International
Neighborhood: Midtown West
Hours: Open Daily 12pm-2:30pm, 5:30pm-10:30pm
Payment Accepted: AmEx, Diners' Club, Visa, Cash, Mastercard
Reservations: Required
Transportation: Subway: E, F to Fifth Ave

Photo Credit: Paul Brissman

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