How to pronounce “interviewer” in English

Interviewer: Hi everybody. We are joined today by Chef Marcus Samuelsson; he is the chef and owner of Red Rooster in Harlem in New York City, the winner of Top Chef Masters,and the author of "Yes, Chef," a memoir chronicling his extraordinary journey from Ethiopia to Sweden to Harlem, with many stops along the way including the White House.

There is a line from "Yes, Chef"-- >>Marcus: And the Google office.Interviewer: And the Google office most importantly.Marcus: Yes. Interviewer: On 14th Street.

I've been here twice, one time for the launch of the African book, "The Soul of a New Cuisine," and one time with Martha Stewart for a Christmas thing you guys were doing.Interviewer: And this is the best time--third time's the best, right?Marcus: It is, by far.

a very powerful story-- Marcus: Yeah.Interviewer:--And one that I think a lot of people didn't know about you, if they know some parts of your life.Was--when you read the final manuscript--was there a story or an event that struck you as particularly poignant and important to write about?

Fine dining cooking is the minority in this pyramid that we call food--food community.Interviewer: Well talking about your journey some more you've had--excuse me, I think I alluded to this in the introduction--many many alongthis journey and I would love to hear more about that journey including your time almost becoming a professional soccer player to cooking for the White House and some of the

When I got the chance to work in France.Interviewer: We would hire you for that for a year, if you wanted to work for free here.Just kind of ignoring me--we would pay-- Marcus: Well, you know--it would be a good education for both, I'll tell you that.

I would ask a lot of questions and you guys are smarter than me so you would fix it.Interviewer: We'd just Google it.And find the answer.

I'm also now thinking about is there a way to create incredible food without abuse?Interviewer: What's the answer?Marcus: Well, we're searching.

Filling restaurants, that's part of our job and we should be doing this especially if you have a big platform, you should be doing that.Interviewer: But driving the larger conversation about food and how things-- Marcus: The larger conversation, absolutely.And that's what we do, I --my company--I'm committed to that and that is why we have community arm that is very strong and we do cooking classes for free in the community.

That's why we have a tech side that is very strong.Interviewer: Tell us about the tech side.What are you doing?

But I know that the people there hang out with me online, they want to be part of that, so I think have to curate--I can't just post anything, you know?Interviewer: Observation-- Marcus: Observation, sifting and making a yummy, sticky space for the people that want to engage.Interviewer: It's interesting how you've used social media to influence the evolution of Red Rooster.

Interviewer: Observation-- Marcus: Observation, sifting and making a yummy, sticky space for the people that want to engage.Interviewer: It's interesting how you've used social media to influence the evolution of Red Rooster.I think that's very unusual, because I think chefs come in and they have such a clear idea of what they want to do and the personalities of the chefs

You see Harlem and that's our job there.Interviewer: That's amazing. In the--getting back to the book quickly, you were pretty much an open book through out the process and really went raw and told a lot of details,very personal, deeply personal things.

That's why we should hang out and have a beer together.Interviewer: Let's hang out anytime you want.I'm on it. Marcus: Yeah.

Marcus: It taught me a lot, I mean, there's no way Rooster would have been as delicious and yummy without that failure, right?Interviewer: Why do you say that?Marcus: Well, because you learn so much.

You get humbled and you listen and you get better, or you don't and then there's another path.Interviewer: Well, in the book you bring a lot of tastes so much to life, I'm wonderingif there's a cookbook in the works for "Yes, Chef" like a journey of Chef Samuelsson?

Marcus: But it's a interesting idea, yes--chef.Interviewer: All right, we'll take a percentage.So there was a great article just over the weekend in The Times-- Marcus: Yeah.

So there was a great article just over the weekend in The Times-- Marcus: Yeah.Interviewer: --leading up to this event I'm sure about building-- Marcus: I love that!Interviewer: About building your brand and sort of the empire that is Marcus Samuelsson.

Interviewer: --leading up to this event I'm sure about building-- Marcus: I love that!Interviewer: About building your brand and sort of the empire that is Marcus Samuelsson.Can you talk to us a little bit about the brand of Marcus Samuelsson and the pressure of that and sort of how that's all going and what's--

Where-- Marcus: Truffles, truffles.Interviewer: Fair enough. Marcus: The reality is that I live in a community where most of those great, grand experiences and amenities are south of that community.And I resent that.

If it's curated; if it's done really sticky, yummy delicious.Interviewer: And not twenty-eight dollars-- Marcus: And that's what I think about.You think about the brand, well that's the brand, right?

This is all you.Interviewer: Thank you! An Indian Oprah up here.I just want to do a couple "finish this sentence for me" and then we'll open it up for questions.

Swedish food is? Marcus: Salty, pickled, delicious.Interviewer: Fusion cooking is?Marcus: Can be confusion-confusing, but is also eye opener because it's cross right, it's essentially a cross.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: No, you're great at it.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: Reality-- Marcus: Maybe we should have an office.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: What's that? Marcus: Where Google should have an office.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: All right, I'll tell them.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: There's a lot of movement towards sort of a tech center/entrepreneurial center in the Bronx.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: Reality chef competitions are?

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: I think many American men watching football on Saturday, or Sunday rather, would disagree with that.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: Yeah, he's on the team.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: Home is? Marcus: Harlem, uptown.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: Awesome. Thank you.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: Any questions? Marcus: Yeah, we have to have questions.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: We have somebody waiting up there?

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: That's true. Marcus: That's is--you're right.

foods, you know? That's why when you work with foods like food desert, it doesn't work because there's not a desert in those places.Interviewer: I asked them all.

Jennifer Egan: Thank you for having me.Interviewer: So it’s been a year now, almost a year since you won the Pulitzer Prize.Can you tell us a little bit more about what this year has been like for you and sorta of the afterglow of winning the prize?

and against my own predictions has found such wide audience and see if I can hold on to some of them for the next few books, if I ever write them.Interviewer: That seems like a good strategy Jennifer Egan: We’ll see we’ll only know a few years from now- Interviewer: >>Jennifer Egan: if I’m still talking aboutGood Squad in five years, we’ll l know the strategy didn’t pay off- Interviewer: >>Jennifer Egan: quite as I had hoped.

Good Squad in five years, we’ll l know the strategy didn’t pay off- Interviewer: >>Jennifer Egan: quite as I had hoped.Interviewer: Interviewer: But when you were awarded the Pulitzer, judges called the novel an 'inventive investigation of growing up and growing old in the digital age, displaying a big heartedcuriosity about cultural change at warp speed'.

machine which actually was sort of a big deal because before that you had no way of knowing that anyone had actually called you.Interviewer: Jennifer Egan: And if you got a busy signal there were, well I guess call waiting would be the other one.So if you think about that from zero to twenty one.

I don’t, I think if I ever really think I have the answer to that question, I gonna have to find a whole new direction to go in--Interviewer: >>Jennifer Egan: as a fiction writer I don’t really know but it’s extremely fascinating.Interviewer: Have you ever thought about writing science fiction?

Interviewer: >>Jennifer Egan: as a fiction writer I don’t really know but it’s extremely fascinating.Interviewer: Have you ever thought about writing science fiction?Just thinking about so many writers in that genre play with that concept of time Jennifer Egan: I haven’t really >>Interviewer: Time travel

my really planning it.Interviewer: Do you have a lot of stories that didn't make it into Goon Squad, like you talk about it being very structurally, sorta fit together like a puzzle in a lotof ways, I found it.

There was one chapter I really wanted to write in the form of epic poetry and I think to this day if I coulda had that and PowerPoint in one book—Interviewer: >>Jennifer Egan: it would have been better.Jennifer Egan: But I really cannot write poetry so, that was a problem.

Jennifer Egan: But I really cannot write poetry so, that was a problem.Interviewer: Jennifer Egan: And I didn't get far.And I couldn't do PowerPoint in the beginning either but that seemed to be a smaller learning curve.

So I never knew why the ones that didn't work didn’t work, but I definitely knew they didn't work.Interviewer: Well, the PowerPoint chapter, and for those of you who haven't read the book you have a real treat to look forward to at the end.It is it is an entire, rich, surprising chapter about communication between Sasha, --who is

He’s very suspicious of companies knowing a lot about him, an issue I know we’re all thinking about a lot lately.Interviewer: Jennifer Egan: And so, but he is, for very various reasons, sort of hauled in to do this public performance in Downtown Manhattan by his friend who’s a successful music producer.And he is missing a lot of teeth and or a guess he, his teeth had been repaired by then but he stands up and he starts playing this slide guitar and mostly because of technology

I don't explore what comes after that because that’s the last chapter.Interviewer: Jennifer Egan: But that’s the idea that there is this question about what the next moment will be and answer.And part of the answer is, has a lot to do with technology.