I had the pleasure of attending a culinary demonstration with distinguished chef Marcus Samuelsson. Known for his impressive restaurant Aquavit in New York, Marcus Samuelsson, has received more accolades than most chefs receive in a lifetime including a three star review from The New York Times, received the great honor of “Best Chef: New York City” from the James Beard Foundation, as well as Aquavit’s consecutive four-star ratings in Forbes’ annual “All-Star Eateries” feature, and was celebrated as one of “The Great Chefs of America” by The Culinary Institute of America.
He is considered by many to be the reason why Scandinavian and African cuisine have grown in popularity in the US. He has written such highly acclaimed book as the cookbook Aquavit and The New Scandinavian Cuisine, The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa, and most recently New American Table. He has also been published in The New York Times’ The Chefs of the Times (2001); Magic in the Kitchen (2002), and Hot Chefs Hip Cuisine (2002).
During his visit to the providence campus of Johnson & Wales University, he wow the room filled with aspiring chef. Sharing his life experiences, rejections, and the realization of a life's passion, he rallied the audience with the belief that anything is possible. The menu for the demo include delicious yellow-tail sushi and a traditional African dish.
If you ever have the chance to attend a food demo, jump on the opportunity, it is an experience not to miss.
0 comments:
Post a Comment