From Meatballs to Michelin Stars

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The speaker shares their personal journey with cooking, from their grandmother's meatballs to finding inspiration in the stories of established chefs. They discuss their experiences traveling to Japan, their frustration with the narrow definition of fine dining in Europe, and their determination to succeed in New York. This chapter explores their journey in creating new modern Scandinavian food and infusing it with elements of the stories they encountered, as well as the impact of the September 11 attacks on their career.

Telling a clear story about your product is a basic entrepreneurial skill. But to build enduring impact, you need to help amplify other stories — those that surround you in your community and your customers.

Marcus Samuelsson has done just this with beloved restaurants such as Hav & Mar and Red Rooster, and through his media group that celebrates the richness of the world's cuisines and the stories embedded within them.

Marcus shares how embracing a diversity of stories has let him create spaces where every individual's narrative is valued, and has opened up new avenues of inspiration for him as an entrepreneur and award-winning chef.

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