Marcus Samuelsson Quotes
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Eating vegetarian doesn't mean you have to eat boring, humdrum dishes.
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Let the fresh fruits and vegetables be your guide, and make something that will keep for the whole week.
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The darker the chocolate is, the more antioxidants it contains. So when eaten in moderation - just a few bites from a well-made dark chocolate bar, for instance - there's no need to feel bad about indulging once in a while.
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Each city should have its own type of restaurant.
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Cooking is in an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in the right direction.
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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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As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.
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I always suggest something fast and simple so you have more time to share with friends; and when we think of the ultimate food to serve for a football game, only one thing comes to mind - wings!
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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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If you get hungry mid-day, a banana is the best snack at your desk, after a workout, or in between classes. Fruit is a very good snack in general.
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Most of my education has been around food.
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For decades, many blacks were reluctant to pursue a profession that was associated with servitude. If you went to school, it was to become a lawyer or doctor. Older generations didn't understand why one would spend money to learn how to chop, peel, dice, and saute vegetables when that trade could be taught at home.
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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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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'm a firm believer that people find their own passions.
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I credit my grandmother for teaching me to love and respect food. She taught me how to waste nothing, to make sure I used every bit of the chicken and boil the bones till no flavor could be extracted from them.
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People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.
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Weekends are sacred for me. They're the perfect time to relax and spend time with family and friends.
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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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In Ethiopia, food is often looked at through a strong spiritual lens, stronger than anywhere else I know. It's the focal point of weddings, births and funerals and is a daily ceremony from the preparation of the meal and the washing of hands to the sharing of meals.
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The opportunity here in the U.S. is so unique because we are so diverse, with so many different cultures living together. Christians, Jews, Hindus, Muslims and Buddhists, all with their own connections to the spiritual aspects of food and with lessons that we can learn from each other.
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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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Criticism is part of the creative man's journey, and I appreciate it.
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The dialogue and conversation about food is everywhere - television, chat rooms, social media outlets and among everyday conversations.