World-renown chef Marcus Samuelsson, of New York City’s Aquavit restaurant, will deliver the 2009 Schwebel Lecture by speaking about his journey as a chef and love for Swedish and African cuisine at 4 p.m., Wednesday, April 1, in the Kent Student Center Kiva.

The free event, sponsored by the Schwebel Baking Company, is open to the public and organized by Kent State' Hospitality Management program.

Samuelsson was born in Ethiopia and raised by adoptive parents in Goteborg, Sweden. At a young age, he discovered his passion for cooking and began his journey as a chef. Shortly after completing culinary school at the Culinary Institute in Goteborg he apprenticed in Switzerland, Austria, France and the United States before working at the world renowned, three-star Michelin restaurant Georges Blanc in Lyon, France. Soon after, he became executive chef and co-owner of Aquavit, in New York City, which was given a three-star review by The New York Times.

The James Beard Foundation has honored Samuelsson as “Best Rising Star Chef” and as “Best Chef: New York City” in 2003.  He also has been celebrated as one of “The Great Chefs of America” by The Culinary Institute of America.

Samuelsson is co-founder and chief creative director of Townhouse Restaurant Group, a restaurant management and consulting company, which he started with his partner Hakan Swahn. Additionally, Samuelsson has written four critically acclaimed cookbooks, including his most recent "The Soul of a New Cuisine – A Discovery of the Foods and Flavors of Africa" that was honored as the “Best International Cookbook” by the James Beard Foundation in 2007.

Samuelsson has appeared on numerous television shows such as, ABC’s Good Morning America and The View, NBC’s Today Show, and The Food Network. He has also been featured in publications such as Gourmet, USA Today, Food and Wine, The New York Times and Bon Appétit. The Discovery Home Channel also airs the television show Inner Chef of which Samuelsson is the host.

Samuelsson serves on the board of directors of Careers through Culinary Arts Program, a non-profit organization that provides inner city high school students with training, scholarships and jobs in the restaurant and food service industry. He also is an ambassador of U.S. Fund for UNICEF and serves as a spokesperson for and provides support for tuberculosis initiatives in developing countries.

For more information about the bachelor’s program in Hospitality Management and the recently approved master’s degree in hospitality and tourism management, visit http://www.ehhs.kent.edu/HM.  

For more information about the 2009 Schwebel Lecture, please call 330-672-2197.