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19:13

Marcus Samuelsson: On Becoming A Top Chef.

The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.

A longer version of this interview was originally broadcast on June 28, 2012.

43:06

Marcus Samuelsson: On Becoming A Top Chef.

The James Beard award-winning chef was the youngest ever to receive a three-star review from The New York Times. His memoir, Yes, Chef, explains what it takes to be a master chef — and describes his journey from Ethiopia to Sweden to some of America's finest restaurants.

48:47

Grant Achatz: The Chef Who Couldn't Taste

Two years after opening his award-winning Chicago restaurant Alinea, chef Grant Achatz was diagnosed with tongue cancer. He describes losing and regaining his taste in Life, on the Line. "My palate developed just as a newborn," Achatz says. "i don't recommend it, but I think it made me a better chef."

50:40

Grant Achatz: The Chef Who Lost His Sense Of Taste

Two years after opening his award-winning Chicago restaurant Alinea, chef Grant Achatz was diagnosed with tongue cancer. He describes losing and regaining his taste in Life, on the Line. "My palate developed just as a newborn," Achatz says. "i don't recommend it, but I think it made me a better chef."

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