Marcus Samuelsson Quotes
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Thanksgiving is probably my favorite holiday - it's a day that's American to the core and it's a day that's all about what and how we eat.
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For centuries, soup kitchens have been a way for local communities to offer a way of support, both nutritional and emotional to their less lucky neighbors.
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Most of my education has been around food.
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When you are already eating as cheaply and meagerly as possible, any raise in cost can quickly plunge you and your family into hunger.
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As a chef, I always have in mind how to properly feed the public, but at times it's easy to forget that some people have trouble even getting any food, much less adequate nutrition.
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Pasta isn't just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it's emerging as a newfound love for vegans.
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You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.
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I love having a croissant and a great cup of coffee. Just one cup.
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What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.
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While I'm more of a soccer and tennis fan myself, I still enjoying catching some football games when I get the chance.
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I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.
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What makes Harlem special is that at any given time, food seekers can not only find food deeply rooted in Southern, Latin and African traditions, but also can taste the newer Senegalese, Chinese, and Italian influences as well.
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Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.
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Packing lunches and going over menus is a great way to make small changes in the way your kids eat.
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Eating vegetarian doesn't mean you have to eat boring, humdrum dishes.
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Here's a thought: what if we ban the word 'healthy food' from our culinary vocabulary? I'm not talking about banning foods that are considered healthy. I'm talking about changing the way we think about food overall.
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We can all agree that government can't solve the obesity crisis alone. It's an ongoing issue that will require a collaborative effort across private and public sectors if we want to see some long-term success.
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I'm a firm believer that people find their own passions.
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I stand behind everything I've done.
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As people of color, it took a whole generation in many ways to get us out of the kitchen, and it's gonna take us the same whole generation to get us back into the kitchen and have ownership of restaurants, hotels and stuff like that.
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Chocolate is one of the world's most beloved discoveries, and when we need a quick boost of energy and endorphins, chocolate is the go-to treat.
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I think the kitchen is the new garage. And I think for a guy that wants to go out and be an evolved person, he should know about his local favorite restaurant. He should know how to cook something.
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I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.
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I came into this environment where there was so much love, so much positive energy. I never heard my parents say, 'We have adopted kids.' The minute my sister Linda and I landed in Sweden, we were their kids.