Marcus Samuelsson is a renowned Ethiopian-Swedish raised chef who has been honored with various awards for his prolific culinary skills. He was introduced to the art of cooking by his grandmother who was a homemaker and a passionate chef. This love for cooking made him pursue his graduation from the renowned ‘Culinary Institute’ before moving to the US in search of opportunities. There he landed up at a job with a Swedish restaurant where he eventually became the executive chef. Within a few months he led the restaurant to a three-star rating and also became the youngest chef to get a three-star rating. He soon started experimenting with various cuisines and also aimed at evolving some of the daily food items to make them healthier. These experiments and his art of innovation eventually made him a global celebrity. He was the guest chef at the first state dinner of President Barack Obama’s administration in 2009. Apart from being counted among the best chefs in the world, he has also authored various cook books that have turned out to be best-sellers. He is also popular as a philanthropist and does significant charitable work in order to serve the humanity. Go through these quotes and thoughts by Marcus Samuelsson which besides being inspiring also reflect his determination towards the art of cooking.
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.
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.
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.
I met Charlie Trotter before I actually saw him in person; I was 24 when I first opened the pages of Charlie's cookbook 'Charlie Trotter's' and was greeted by a man I would know and admire for the next 20 years.
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.
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.
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.
Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!
A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.
I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.
There are so many times there could have been a left turn instead of a right turn in all people's lives. I think mine are pretty crystal clear, because of being adopted, being born in Ethiopia, being adopted to Sweden.
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.
We know so much about the European food story, and we're getting to know about the American food story; but we know so little about the African food story.
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.