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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I've lived all over the world, but Harlem is very special to me, and when I decided to open a restaurant near my home, I didn't want it to be business as usual.
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In America, we are engaged in constant battle with food.
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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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With all the endless varieties and toppings you can add to burgers, there's no need to keep munching on the boring burgers and ketchup found at all the tailgating events and BBQs.
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My father was a big influence - it was very important to him that we traveled, and he gave me my strong work ethic.
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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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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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The dialogue and conversation about food is everywhere - television, chat rooms, social media outlets and among everyday conversations.
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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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Each city should have its own type of restaurant.
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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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Eating vegetarian doesn't mean you have to eat boring, humdrum dishes.
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Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.
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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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Packing lunches and going over menus is a great way to make small changes in the way your kids eat.
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I'm a firm believer that people find their own passions.
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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.
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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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Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.
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Everyone's favorite breakfast dish can be prepared in a moment's time with just a few ingredients and minimum effort.
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I get so tickled when that pilot happens to be an African American because I rarely see that. The same is true when I go to find restaurants. I mean, most places I go, I kind of have some idea who the chef is, which is why I want to go.
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I always get asked for suggestions on what to get food-lover friends. While there are many gifts out there that a foodie would love, it's always good to do some research beforehand so you know you're getting a gift that will last.