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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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'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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Most of my education has been around 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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In America, we are engaged in constant battle with food.
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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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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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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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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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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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Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.
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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 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 a firm believer that people find their own passions.
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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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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 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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For many sports fans, the onset of fall only means one thing: It's football season!
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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.