You're dealing in a world that's like above the 23 year olds fundamental like

that's been in America for nine months. So I felt we could improve. I'm busy. You know what I mean?

And I felt slightly embarrassed a year later because I knew there was a lot of black chefs

that had worked hard and deserved all the accolades and all of a sudden with one scoop

I became one of the most recognized black chefs in the country in the world and that's a lot for someone who's 23.

Hey there's Light Watkins, the host of at the end of the tunnel.

If this is your first time listening to

at the end of the tunnel, this is a podcast that tells the story behind the story of

change makers who have taken a leap of faith, who've overcome a huge life challenge, and who've used their platform

for social good.

And this week, my guest is a world famous culinary guru.

He is a three-time James Beard Award-winning chef and he's the founder of Red Rooster in

Harlem, USA. His name is Mr. Marcus Samuelson. I've been a fan of Marcus for many years as I was living in New York at the time that his star was rising in the culinary world.

In fact, Red Rooster was just down the street from my apartment and I was so excited to have this conversation,

especially after reading his 2012 memoir

called Yes Chef.

He's written many other books since,

and he's got his own podcast

and he's been featured on several shows but that book in my opinion tells his origin stories so well and as you know I'm obsessed with origin stories

Now one note about this interview with Marcus with me go, but I want to take a little time now to give you some context into Marcus's fascinating

backstory in case you're unfamiliar with it.

So when Marcus was three and his sister was five, they were in in Ethiopia and there was a tuberculosis epidemic

...