Every Saturday afternoon during his childhood, Marcus Samuelsson would walk to his grandmother's house and help her prepare a roast chicken for dinner. It was the beginning of a career as he journeyed from his grandmother's kitchen to New York City as an adult to become an acclaimed chef at the age of twenty-four at Aquavit, his three-star restaurant. And then he opened Red Rooster in Harlem, fulfilling his dream of creating a diverse, multiracial dining experience. Marcus Samuelsson, adopted from Ethiopia, raised in Sweden, and living in New York City, knows that food can bridge culture gaps in surprising ways.
