Marcus Samuelsson Quotes
I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
Quotes to Explore
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I was 25 years old when I arrived in D.C. It was just myself and two people who worked and helped me in the kitchen. I was only cooking for three people most of the time.
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Cooking for people is an enormously significant expression of generosity and soulfulness, and entertaining is a way to be both generous and creative. You're sharing your life with people. Of course, it's also an expression of your own need for approval and applause. Nothing wrong with that.
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The cartoon is a metaphor really for the fact that it's almost impossible in our celebrity obsessed culture to move around genres and sort of change you ideas, change your face, you know?
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My mother and I were very close and even when I left home and came to London I would ring her every day. She was very proud of me and loved my celebrity. She would often come to shoots and TV shows with me.
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I'm working on bridging the gap between mainstream famous and Internet famous. They're two different things, but eventually, social media will be the way to become a celebrity.
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Today's kitchen is all about a well-planned space that makes cooking a completely interactive experience among family and friends.
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I prefer being as far from the centre of celebrity as possible.
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I have this dream of what I ultimately want my life to be like, and it involves a lot of quaint activities like cooking and canoeing and camping and hiking.
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I don't take it very seriously. You shouldn't let your success get to your head or failure get to your heart. This is most commonly said. But people don't really practise it. I don't see myself as a celebrity; it has not sunk in. I just see myself as someone doing a nine-to-six job like a techie.
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There's so much focus on celebrity these days; we're in the Kardashian era, and it's slightly scary.
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I mean, it's a bit of a double-edged sword being a celebrity and being an actor as I'm sure you know. Your public laundry is constantly aired out and I thought that maybe I could do some good.
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We are by nature observers, and thereby learners. That is our permanent state.
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Le Cirque at first was one of those general French restaurants in town, which were cooking more or less the same food. At Le Cirque, I wanted to do something different while respecting the foundation of the restaurant. I did that through the menu.
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To have prevented one single sin is reward enough for the labors and efforts of a whole lifetime.
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My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.
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There are as many attitudes to cooking as there are people cooking, of course, but I do think that cooking guys tend - I am a guilty party here - to take, or get, undue credit for domestic virtue, when in truth cooking is the most painless and, in its ways, ostentatious of the domestic chores.
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A major celebrity is a major brand, and major brands pick very critically what other brands they're going to associate with. So an A-list celebrity usually picks an A-list brand.
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I'm not trying to be a celebrity, Justin Timberlake kinda guy.
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My business is creating fame and celebrity, and I'm one of the best in the world. I know it to the finest detail. I reflect what's out there, and if there's a demand for something, I recognise it. I don't think I'm crass. I stand by everything I do.
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The best fashion show is definitely on the street. Always has been, and always will be.
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Ethanol doesn't burn cleaner than gasoline, nor is it cheaper.
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The force of passion is balanced by the force of interest.
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I am not accustomed to protocol.
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I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
