Celebrity chef Marcus Samuelsson had a traditional road to the kitchen, training in Michelin-star-rated restaurants from France to Switzerland. But his influences – his homeland of Ethiopia, his childhood in Sweden, his adopted home of Harlem in New York City – were anything but typical, and they created the wide array of flavors that inspire his cuisine.
Adopted as a young boy by a Swedish family after his mother died of tuberculosis, the 45-year-old Samuelsson says he developed his love for food while watching his grandmother, Helga, make her famous roasted chicken, pan-fried herring and black bread.
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