Every morning I went fishing with my dad, Lennart, and my uncles. We caught crayfish, lobsters, and mackerel, and often smoked and preserved the catch.
My grandmother, Helga, would gather us in the kitchen to teach us how to pickle fresh vegetables, and make meatballs, ginger snaps, cookies, and apple jam.
These experiences taught me to love and appreciate fresh and local food. At a young age, he also discovered his passion for cooking alongside his grandmother, who was a professional cook. Unlike their American counterparts, young Swedes choose their career path at age sixteen. For Samuelsson, the choice to pursue cooking was an easy one to make. His first summer job at a local bakery was followed by several cooking jaunts in small restaurants. Following graduation from the Institute, Samuelsson apprenticed first in Switzerland and later in Austria, where he learned how to craft fine pastry.
And the Gourmet Ghost. In , he was the host and producer of the television series, No Passport Required which celebrates immigrant cultures and foods in the USA. Marcus Samuelsson has won several awards and recognition in his illustrious career. In , he took part and won the television series Top Chef Masters where he competed against twenty-one chefs. He has made this huge wealth through his successful career as a chef and restaurateur. He owns multiple restaurants and hotels all across the United States.
Marcus Samuelsson is one of the most popular chefs in the United States. Save my name, email, and website in this browser for the next time I comment. Sign in. Log into your account. Aquavit's daring new menu soon earned it three stars from the influential New York Times restaurant reviewer, making Samuelsson the youngest chef ever to win such an honor.
In Swahn made him a partner in the restaurant, and two years later they opened a second Aquavit, this one in Minneapolis, Minnesota, a state that is home to a large number of Americans of Scandinavian heritage.
New York Times food critic William Grimes returned to the Manhattan Aquavit in and found its chef still "restlessly inventive" and "a fully mature artist with a distinctive style, the culinary version of counterpoint, in which precisely defined flavors talk back and forth to each other rather than blending into a single smooth harmonic effect.
He keeps your palate on edge. Critics generally marvel, often in superlative terms, over the amalgam of flavors and textures that Samuelsson seems to invent out of thin air; at Aquavit, careful attention is also paid to what is sometimes a stunning moment of arrival.
Samuelsson worked for years on his first book, Aquavit and the New Scandinavian Cuisine , which was published by Houghton Mifflin in Translating his elaborate Aquavit dishes into ones that were attainable in the kitchen of the average reader and cook was a particular challenge, he noted, but he was enthusiastic about broadening culinary horizons with his mix of old and new.
The recipes in the book included some traditional items, such as gravlax—thinly sliced, cured salmon—and Swedish meatballs, but also some new items, such as Pickled Herring Sushi Style. He even found inspiration in his Ethiopian heritage with entrees like coffee-roasted duck breasts. The publication of his first cookbook was just one of many notable achievements for Samuelsson in he won the James Beard Award for Best Chef and also opened Riingo, a new fusion restaurant with a heavily Japanese influence, in New York City.
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