Open House @ Random House: Chef’s Special with Marcus Samuelsson

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Denise Alicea

This blog was created by Denise in September 2008 to blog about writing, book reviews, and technology. Slowly, but surely this blog expanded to what it has become now, a central for book reviews of all kinds interviews, contests, and of course promotional venue for authors, etc

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Marcus Samuelsson talks with his editor Andy Ward and Huffington Post Food Editor, Carey Polls about the process

of translating his incredible life- and his love of food-to the page for his memoir YES, CHEF.

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Yes, Chef a memoir

Marcus Samuelsson

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If you ever get to listen to someone speak about food just like they speak about spirituality then you have to hear, Marcus Samuelsson. Marcus had some interesting tips about writing a memoir and just writing in general. From someone coming from the arena of food, he had some great stories and advice. This is a book that is on my list to read because he’s a person who isn’t afraid of getting down into the emotions knowing that it can be hurtful to go back. Samuelsson also got into how writing about food is discovering where we come from, what traditions there are in cultures and how it changes us. One of the best quotes that I got from listening to Marcus was that content always needs curating, no matter what it is.

Some tips about writing and writing a memoir:

It’s about trusting who you work with. It’s key and you feel protected.
Get to know yourself and know what to share.
Your story has to be  authentic because it’s about being yourself.
Diving deep into emotions and being comfortable in it.
Talks about writing a memoir, writing them makes them special. Learning from your experiences.
Knowing your voice.
Food books are a combination of storytelling and awareness.
Food is spiritual. The whys of food, tribal, race, etc.
Diversity is important.
The importance of telling your own story.

 

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