Marcus Samuelsson Quotes
-
I stand behind everything I've done.
-
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.
-
For many sports fans, the onset of fall only means one thing: It's football season!
-
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.
-
I would love to take a cooking class from Gandhi. Maybe I could teach him how to cook, and he could teach me his message. I wouldn't mind learning how to make couscous from scratch from a North African woman, either.
-
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.
-
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.
-
Criticism is part of the creative man's journey, and I appreciate it.
-
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.
-
I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
-
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.
-
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.
-
To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.
-
Finding creative and effective ways to simultaneously give back and economically empower people is something that is increasingly important. Not everyone can open a business and directly create jobs in the way that we have at Red Rooster Harlem.
-
I'm a firm believer that people find their own passions.
-
As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.
-
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.
-
The avocado is native to the Mexican state of Puebla, which helps explain why it's so popular in Mexican cooking.
-
Weekends are sacred for me. They're the perfect time to relax and spend time with family and friends.
-
Even before the earthquake in Haiti, only half the country's population had a source of safe drinking water.
-
I learned at a young age what chasing flavors meant, and I've been doing that my whole life.
-
Clean water and access to food are some of the simplest things that we can take for granted each and every day. In places like Africa, these can be some of the hardest resources to attain if you live in a rural area.
-
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.
-
My father loved to take us on historical vacations, and you should have seen the stares we received in East Berlin.