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As his newest restaurant, Marcus B&P in Newark, New Jersey, came to life around him, Marcus Samuelsson took an hour to sit with Andrew (who was his publicist back in the 1990s) and reflect on his career: How he picks his next projects, divides his time, and what’s changed in the pro kitchen in the quarter century since he came to the United States. He also tells us all about the process of opening a new restaurant in a new city for the first time. A personal session with one of the most visible chefs in the United States today.

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