CHEFS ABUNDANT
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Even before trying his food, Marcus is intriguing for a couple of reasons. He seems to have that pioneering spirit. He's highly attributed for the advent of modern Scandinavian cuisine during his years at Aquavit, a New York City legend. And now he's heading up Red Rooster, arguably the best of the current Harlem restaurant renaissance. I also love Marcus' multi-ethnic background, which reflects the incomparable diversity of the city. His Ethiopian heritage and Swedish upbringing have both informed his approach to cooking.
I don't watch a ton of TV, but I do find myself watching a lot of Food Network lately. And watching these guys - whether they're competing to win $10,000 on Chopped or to become the next Iron Chef America - makes me feel right at home.
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