Tuesday, February 24, 2015

Marcus Samuelsson: Dad prepared him for race in kitchen

This Tuesday, Feb. 7, 2012 file photo shows Chef Marcus Samuelsson, owner of the Red Rooster, at the restaurant in New York. Growing up in Sweden, Samuelsson learned many lessons that would follow him into the kitchen as an adult, from how to smoke mackerel to the best technique for forming meatballs. But the one that stuck with him the most came from his father and was about skin color, not culinary skill. Samuelsson, who was born in Ethiopia and adopted by a Swedish family after his mother died, said his father taught him early that life in the restaurant industry would be different as a black chef from Africa. (AP Photo/Richard Drew) MIAMI BEACH, Fla. (AP) — Growing up in Sweden, chef Marcus Samuelsson learned many lessons that would follow him into the kitchen as an adult, from how to smoke mackerel to the best technique for forming meatballs. But the one that may have stuck with him the most came from his father and was about skin color, not culinary skill.








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