Marcus Samuelsson has spent nearly his entire life surrounded by food. Born in Ethiopia, his mother died during a tuberculosis epidemic when he was just three years old. He and his sister were adopted by a Swedish couple, who raised them in the town of Gothenburg. Marcus attended culinary school there, then staged in Switzerland and Austria, before coming to New York City in 1991.

After apprenticing there for a few years, he became Executive Chef at the age of 24, and subsequently became the youngest chef to ever receive three stars from the New York Times. He has opened (and closed) a few restaurants, won “Top Chef Masters,” cooked the first state dinner of the Obama Presidency, won a couple of James Beard Awards and has written four cookbooks. His latest: “The Red Rooster Cookbook: The Story of Food and Hustle in Harlem.”

On this show, a look at Harlem through the eyes of a chef who decided - quite a while ago - to make the neighborhood his home. Rick talks with chef Marcus Samuelsson about his latest cookbook: a love letter to both the food and the unique personalities who inhabit his beloved Red Rooster.