My guest is Marcus Samuelsson is an award-winning chef, restaurateur, bestselling author, TV personality, philanthropist and food activist. His culinary career spans over 25 has numerous restaurants in the U.S. and internationally, including Red Rooster, Marcus B&P, Norda, Marcus Montreal, and more. His newest book is called "The Rise: Black Cooks and the Soul of American Food."  The book is celebrating contemporary Black cooking, highlighting the food, culture, and history in stories and recipes, the book covers the diverse contributions and traditions that have influenced Black cooking and American culture, from the African continent, to the Caribbean, and U.S. We have a lot to talk about the process of creating the book, called "The Rise: Black Cooks and the Soul of American Food."  Why did Marcus write the book? How did he decide this was the next book that he wanted to do? Please welcome to Money Making Conversations Marcus Samuelsson.

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