marcus and fantaye recovered.cus and his sister were adopted by anne marie and lennart samuelsson and raised from that point on in sweden. ethiopia, its language, its food, its cultures, was largely a mystery. marcus traveled and trained, apprenticing in some of the great kitchens of europe. he moved to new york, and at the remarkably young age of 23, received three stars from the "new york times" at his groundbreaking restaurant aquavit. it's been a pretty stellar rise since then and, in 2010, he opened red rooster in harlem. >> marcus: i always find it so paradox that i was born into very little food, but yet, sort of, i've made my whole life about food. my sort of structure and pragmatism comes from being raised in sweden. and my sort of vibrancy and warmth to cooking and feel-based food that i love comes definitely from here. >> anthony: weirdly enough, the single aspect of ethiopian culture most westerners do know a little about is ethiopian food. so, maybe you've had this. oh, wow. now -- now that -- that lo