169 Great Quotes By Marcus Samuelsson That Will Tempt You To Wear Your Apron
Hard work IS its own reward. Integrity IS priceless. Art DOES feed the soul.
I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.
I'm a big believer in the negligee, that nearly invisible screen standing between you and the object of your desire.
I learned from my grandmother, who grew up in devastating war times, how important it is to keep with tradition and celebrate the holidays during tough times.
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.
Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.
For many sports fans, the onset of fall only means one thing: It's football season!
I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
Packing lunches and going over menus is a great way to make small changes in the way your kids eat.
Just us two men," my father said, my father who had so longed for a son that he had flown paper planes--adoption forms in triplicate--all the way to Africa to make his dream come true.
![I'm OK with firing people when they fuck up, but canning them when they've done nothing wrong - that's painful. [on the layoffs needed after 9/11 hit the business]](https://www.wisdomly.net/images/quotes/marcus-samuelsson-34456.jpg)
I'm OK with firing people when they fuck up, but canning them when they've done nothing wrong - that's painful. [on the layoffs needed after 9/11 hit the business]
Sweden was once a very homogenous society, but no more. For decades, people have been coming into Sweden from all over the world, and that's changed the way we cook.
My father was a big influence - it was very important to him that we traveled, and he gave me my strong work ethic.
I am many different things, and that is why I am so proud to be American.
Every day, whether I am teaching or entertaining - I absolutely love bringing different people and cultures together.
I feel fortunate to be part of the cooking community. We learn from each other.
Getting to a place of comfort can be uncomfortable.
I want to make sure the cooking industry becomes more and more diverse.
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.
Everyone's favorite breakfast dish can be prepared in a moment's time with just a few ingredients and minimum effort.
I always suggest something fast and simple so you have more time to share with friends; and when we think of the ultimate food to serve for a football game, only one thing comes to mind - wings!
While I'm more of a soccer and tennis fan myself, I still enjoying catching some football games when I get the chance.
The avocado is native to the Mexican state of Puebla, which helps explain why it's so popular in Mexican cooking.
Not only does the summer bring warm weather and tons of summer activities, but it also yields a fresh crop of increasingly useful avocados!
Many popsicles you'll find in a supermarket have a lot of unwanted sugar or preservatives, but with a few ingredients you can make healthier popsicles with any flavor you can imagine.
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.
I'm an avid runner and play soccer every weekend, but I also have to constantly watch what I eat, and I'm always thinking about how to balance my meals.
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.
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.
