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    Back to Good Food

    Good Food

    Marcus Samuelsson's New Memoir

    Marcus Samuelsson is a James Beard Award-winning chef and author, winner of Top Chef Masters Season 1 and chef/owner of Red Rooster in Harlem. His memoir is Yes, Chef .

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    By Evan Kleiman • May 12, 2014 • 1 min read

    Marcus Samuelsson is a James Beard Award-winning chef and author, winner of

    Top Chef Masters Season 1 and chef/owner of Red Rooster in Harlem. His memoir is

    Yes, Chef.

    The full episode

    4 of 8
    Marcus Samuelsson; Eating on the Expo Line; Edible Packaging
    1. 0:00Market Report
    2. 7:16Eating on the Expo Line
    3. 16:44A Taste of Provence in the Palisades
    4. 21:52Marcus Samuelsson's New MemoirYou’re reading this
    5. 34:05Is Plastic Packaging Leaching into Our Food?
    6. 39:00Edible Packaging: Wikicells
    7. 46:42Angeleno Magazine's 2012 Restaurant Awards
    8. 53:44How To Jazz Up a Press-in Pie Crust
    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Evan Kleiman

      host 'Good Food'

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Gillian Ferguson

      Supervising Producer, Good Food

    • https://images.ctfassets.net/2658fe8gbo8o/AvYox6VuEgcxpd20Xo9d3/769bca4fbf97bf022190f4813812c1e2/new-default.jpg?h=250

      Laryl Garcia

      Senior Director, Good Food

    • KCRW placeholder

      Harriet Ells

      Program Director for Talk

      CultureFood & Drink

    The full episode

    4 of 8
    Marcus Samuelsson; Eating on the Expo Line; Edible Packaging
    1. 0:00Market Report
    2. 7:16Eating on the Expo Line
    3. 16:44A Taste of Provence in the Palisades
    4. 21:52Marcus Samuelsson's New MemoirYou’re reading this
    5. 34:05Is Plastic Packaging Leaching into Our Food?
    6. 39:00Edible Packaging: Wikicells
    7. 46:42Angeleno Magazine's 2012 Restaurant Awards
    8. 53:44How To Jazz Up a Press-in Pie Crust
    Back to Good Food