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Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.
Marcus Samuelsson -
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.
Marcus Samuelsson
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Oatmeal is a cheap and healthy breakfast.
Marcus Samuelsson -
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.
Marcus Samuelsson -
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.
Marcus Samuelsson -
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.
Marcus Samuelsson -
Criticism is part of the creative man's journey, and I appreciate it.
Marcus Samuelsson -
I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
Marcus Samuelsson
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I stand behind everything I've done.
Marcus Samuelsson -
As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.
Marcus Samuelsson -
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.
Marcus Samuelsson -
When you are already eating as cheaply and meagerly as possible, any raise in cost can quickly plunge you and your family into hunger.
Marcus Samuelsson -
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.
Marcus Samuelsson -
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.
Marcus Samuelsson
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It wasn't until I came to New York and started to see the African American community, but also the Ethiopian community here, and started to eat the food, started to understand the music. I said, you know, I got to go and understand the culture. So me and my sister went.
Marcus Samuelsson -
Weekends are sacred for me. They're the perfect time to relax and spend time with family and friends.
Marcus Samuelsson -
I am many different things, and that is why I am so proud to be American.
Marcus Samuelsson -
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.
Marcus Samuelsson -
I want to make sure the cooking industry becomes more and more diverse.
Marcus Samuelsson -
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.
Marcus Samuelsson
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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.
Marcus Samuelsson -
Most people cringe at the thought of a casserole.
Marcus Samuelsson -
Spices, of course, are essential.
Marcus Samuelsson -
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.
Marcus Samuelsson