Marcus Samuelsson Quotes
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In the hot summer months, popsicles are a perfect way to cool down while enjoying a delicious, fruity treat. Frozen, refreshing, mouth-friendly candy on a stick cannot get any better... or can it?
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Criticism is part of the creative man's journey, and I appreciate it.
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I had seen the photographs of Harlem in its glory days, stylish men in bespoke suits, women so well dressed that they'd put the models in 'Vogue' to shame. I knew that Harlemites loved to dance, to pray, and to eat.
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I learned at a young age what chasing flavors meant, and I've been doing that my whole life.
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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 love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
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I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.
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There has long been a debate in the aid community and in Africa about how to most effectively help situations of poverty in developing nations and underprivileged communities.
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Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
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I am many different things, and that is why I am so proud to be American.
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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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I'm lucky to live in New York, a city that offers so many options for lunch. I can pick up dumplings from a Midtown food truck, grab empanadas by the dozen in Spanish Harlem or get a fantastic bowl of ramen in the East Village.
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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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Oatmeal is a cheap and healthy breakfast.
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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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Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
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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 started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.
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I have never seen a picture of my mother. My mother's family never owned a photograph of her, which tells you everything you need to know about where I'm from and what the world was like for the people who gave me life.
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I want to make sure the cooking industry becomes more and more diverse.
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While you can find zucchini in markets in most places year-round, allowing you to make everything from breakfast dishes like zucchini and onion frittatas to snacks like zucchini-stuffed crab cakes, the onset of fall marks the beginning of hard squash season.
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If it's done really well, you don't want big portions because you think, 'That was so fulfilling. I'm not stuffed. I feel great.'
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Harlem is not a playground for rich bankers and consultants. It's got students of all colors. It's got old people who keep history and tell tall tales.
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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.