In honor of Black History month, us here at Snapchef would like to honor some of the great chefs who continue to shape the culinary industry. Today we want to recognize Marcus Samuelsson.
Born in Ethiopia, Marcus Samuelsson faced immense adversity after losing his mother when he was three years old and being separated from his family during the Ethiopian Civil War. After being separated, he was adopted by Ann Marie and Lennart Samuelsson in Gothenburg, Sweden with his sister. He became interested in cooking though is grandmother while in Sweden.
In 1994, Marcus moved to the United states where he became an apprentice at Resturant Aquavt. At the age of 24 he became the executive chef at the Resturant and became the youngest chef ever to receive a three-star restaurant review from the New York Times. After being name the Best Chef in New York City by the James Bear Foundation, he opened his second restaurant, Riingo, serving Japanese influenced American food.
In 2009, Marcus served as the guest chef for the first state dinner of the Barack Obama presidency.
In addition to a successful cooking career, Marcus has published numerous cookbooks and has made appearances on cooking shows both in the United States and Internationally. He also serves as an advisor to the Institute of Culinary Education in New York.
Below is Marcus’ famous cornbread recipe:
- 10 eggs
- 22 oz of Sour Cream
- 22 oz of Buttermilk
- 23 oz of All-Purpose Flour
- 26 oz of Sugar
- 26 oz of Cornmeal
- 0.4 oz of Salt
- 0.6 oz of Baking Powder
- 0.3 oz of Baking Soda
- 21 oz of Melted Butter
Method of Preparation:
- Mix the eggs, sour cream, and butter milk
- Add in the flour, sugar, cornmeal, salt, baking powder and baking soda and fully incorporate.
- Place batter in 4 oz aluminum cups or a cast iron pan.
- Add the melted butter.
- Bake at 350 degrees until cake tester comes out clean.