"Coconut oil is one of the most beneficial sources of fat. It is comprised of medium-chain fatty acids or MCFAs, which are easier to break down and metabolize into energy than large-chain fatty acids, which are often stored in the body as fat for later use." - Marcus Samuelsson
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At 24, Samuelsson became executive chef of Aquavit, and soon after that became the youngest ever to receive a three-star restaurant review from The New York Times.[3] In 2003 he was named "Best Chef: New York City" by the James Beard Foundation. The same year he started a second New York restaurant, Riingo, serving Japanese-influenced American food.
Marcus Samuelsson lecturing at Google in New York City (2007). In addition to his recognition as a world-class chef, Samuelsson is an award-winning cookbook author with titles in both English and Swedish. His 2006 African-inspired cookbook The Soul of a New Cuisine received the prize "Best International Cookbook" by the James Beard Foundation. Other titles written by Samuelsson are Aquavit and the New Scandinavian Cuisine, En Smakresa ("A Journey of Tastes"), and Street Food.
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