Marcus Samuelsson Quotes
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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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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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I'm engaged in food on so many levels, and I love that. So my work, my craft, is around food, and writing is one aspect of it; communicating a narrative, cooking online is one aspect of it; solving the food chasm that we have in Harlem and finding a farmers market is another one, and all of them are equally exciting for me.
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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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In America, we are engaged in constant battle with food.
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The holidays are my favorite time of year! Christmas was always one of the biggest celebrations in Sweden, and I look forward to the festivities each year.
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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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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.
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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 am many different things, and that is why I am so proud to be American.
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Cooking with your kids and engaging them in hands-on activities are two ways to begin to educate children about the healthy eating, and kick start the important task to help change how the younger generation looks at food and nutrition.
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I stand behind everything I've done.
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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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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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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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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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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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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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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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Getting to a place of comfort can be uncomfortable.
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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.