Marcus Samuelsson Quotes

You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.

Weekends are sacred for me. They're the perfect time to relax and spend time with family and friends.

I love Europe, but we are still struggling with that kind of development. First of all, we don't have a smart conversation about the difference between an immigrant and a refugee. A refugee can't go back. An immigrant is someone - I chose to move to America. And I also have the option of saying hey, didn't work out, I can move back. That's a completely different story than someone who is locked in.

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.

If you get hungry mid-day, a banana is the best snack at your desk, after a workout, or in between classes. Fruit is a very good snack in general.

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.

With all the endless varieties and toppings you can add to burgers, there's no need to keep munching on the boring burgers and ketchup found at all the tailgating events and BBQs.

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.

Since the gluten-free diet is not for everyone, it's recommended that you stick with a gluten-free diet for at least 3 weeks first to see if it works for you.

I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.

I love Thanksgiving because it's a holiday that is centered around food and family, two things that are of utmost importance to me.

Healthy can be the new good. Eating delicious should not be sacrificed because it's healthy.

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.

Everyone's favorite breakfast dish can be prepared in a moment's time with just a few ingredients and minimum effort.

In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

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!

Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.

If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.

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.

For many sports fans, the onset of fall only means one thing: It's football season!

Every time you use the word 'healthy,' you lose. The key is to make yummy, delicious food that happens to be healthy.

Packing lunches and going over menus is a great way to make small changes in the way your kids 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.

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.

Bookstores are a giant present waiting to be unwrapped, full of stories and discoveries and lives.

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.

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.

We struggle with eating healthily, obesity, and access to good nutrition for everyone. But we have a great opportunity to get on the right side of this battle by beginning to think differently about the way that we eat and the way that we approach food.

They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.

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.

For months beforehand, I fielded calls from British media. A couple of the reporters asked me to name some British chefs who had inspired me. I mentioned the Roux brothers, Albert and Michel, and I named Marco Pierre White, not as much for his food as for how - by virtue of becoming an apron-wearing rock-star bad boy - he had broken the mold of whom a chef could be, which was something I could relate to. I got to London to find the Lanesborough dining room packed each night, a general excitement shared by everyone involved, and incredibly posh digs from which I could step out each morning into Hyde Park and take a good long run around Buckingham Palace. On my second day, I was cooking when a phone call came into the kitchen. The executive chef answered and, with a puzzled look, handed me the receiver. Trouble at Aquavit, I figured.
I put the phone up to my ear, expecting to hear Håkan's familiar "Hej, Marcus." Instead, there was screaming. "How the fuck can you come to my fucking city and think you are going to be able to cook without even fucking referring to me?" This went on for what seemed like five minutes; I was too stunned to hang up. "I'm going to make sure you have a fucking miserable time here. This is my city, you hear? Good luck, you fucking black bastard." And then he hung up.
I had cooked with Gordon Ramsay once, a couple of years earlier, when we did a promotion with Charlie Trotter in Chicago. There were a handful of chefs there, including Daniel Bou

I don't have memories of Ethiopia as a child. I didn't learn about Ethiopian culture until after I moved to New York and started meeting people from the Ethiopian community.

My father loved to take us on historical vacations, and you should have seen the stares we received in East Berlin.

Egypt is the largest wheat importer in the world. In some part, this is due to irrigation issues and inhospitable climes. Egypt's dependence on wheat is also partially because for decades it has been cheaper to import wheat, corn, soy and barley from the U.S. than to grow it locally.

As people of color, it took a whole generation in many ways to get us out of the kitchen, and it's gonna take us the same whole generation to get us back into the kitchen and have ownership of restaurants, hotels and stuff like that.

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 came into this environment where there was so much love, so much positive energy. I never heard my parents say, 'We have adopted kids.' The minute my sister Linda and I landed in Sweden, we were their kids.

The journey into adoption started for my parents, as it does with so many families: my mother and father desperately wanted to have kids, but they couldn't.

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.

Even before the earthquake in Haiti, only half the country's population had a source of safe drinking water.

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.

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 want to make sure the cooking industry becomes more and more diverse.

Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.

Going meatless reduces our carbon footprint and helps us lead the way towards climate change.

In America, we are engaged in constant battle with food.

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.

The reasons for food insecurity are many and varied. But part of the problem is the global farming systems.

I feel very fortunate that I was raised in a multicultural family, and it came through food.

As a chef, I always have in mind how to properly feed the public, but at times it's easy to forget that some people have trouble even getting any food, much less adequate nutrition.

I feel fortunate to be part of the cooking community. We learn from each other.

Food's my only bag. It's my gig, my art, my life. Always has been, always will be. I'm always battling myself – the part of me that says I can and the part of me that says I can't. My greatest gift has been that the part of me that says "I can't" is always, always just a little bit louder.

Simple ingredients can be used to make elegant dishes with just a little extra attention to detail.

People might not protest for overtly political or social causes, but when they can't feed themselves and their family, they will take to the streets.

Most cultures traditionally link food and spirituality directly with periodic restrictions and celebrations punctuating the year. Abstinence from particular foods or full-on fasting is part of many religious traditions and holidays.

Every day, whether I am teaching or entertaining - I absolutely love bringing different people and cultures together.

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?

One of the first things my father taught me was that the library was made for and available to me. It's a place where you not only learn from books but you learn responsibility - how to borrow, take care of, and give back.

Most of my education has been around food.

Pot lucks are fun, especially when you encourage your guests to bring dishes that represent their families or cultures.

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.

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.

When I ride the subway back and forth, sometimes I look at the other passengers and wonder if any of them are children who have been adopted or parents who have adopted.

If only my love was a net that could keep the flies out. If only my love was a net full of food for all the hungry bellies. I understand why so many people have given up on Africa - no one wants to say we are leaving a continent of people behind to tough it out in a hundreds-of-years-old war of survival, but we are, and the reason is because the level of change it would take to make a difference, to heal past wounds and chart a new path is mammoth, gargantuan, almost unimaginable.

Like all food, whether you're talking about Persian food, or Chinese food, or Swedish food, it's always a reflection of wars, trading, a bunch of good and a bunch of bad. But what's left is always the food story.

Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.

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.

You know that old expression "It's not whether you win or lose; it's how you play the game". That line was definitely not coined by a chef. Because for a chef, it's only about whether or not you pull through. If you fail, nobody cares how hard you tried.

I cannot stress a greater importance than to teach the young generation about the risks of unhealthy eating. A great way to pique their interest in nutrition is to involve them more in the cooking process. They not only will learn to cook for themselves, but also develop a lifetime of healthy habits.

Spices, of course, are essential.

I think it's very expensive to not eat healthy. Eating healthy is the only affordable option we have left.

I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.

In the harrowing aftermath of Haiti's earthquake, one of the greatest needs became desperately clear: safe water.

When you are already eating as cheaply and meagerly as possible, any raise in cost can quickly plunge you and your family into hunger.

For me, brunch is such a versatile meal since you can play on both the sweet and savory in your dishes.

I had great schooling, and my parents were always in front of me, or next to me, or behind me, making sure I had whatever I needed.

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.

Coconut is one of those love-hate ingredients.

Certain foods are good for preparing your body for an intense workout and giving you the energy you need to endure it. Others are great for after exercising to help you maintain calorie burning, build muscle, and prevent cramping.

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.

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.

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.

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.

As an adopted person, once you find out about that 'other' side of yourself, it's almost like you find out who you really are.

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.

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.

In Ethiopia, where I was born, all the cooks are women. When I grew up in Sweden, my mom and my grandmother did predominantly all the cooking. Then I changed to restaurant kitchens, where all of a sudden there were just more men than women, and I always thought that was weird.

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.

Children want to mimic adults. They notice when you choose to prepare fresh vegetables over calling in another pizza pie for dinner. They will see that food made with love and care outweighs going through the drive-through window.

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 stand behind everything I've done.

It's key to know which essential foods will keep you going and help your body recover after hard work.

America has been very open to immigrants in terms of laws, getting loans - it has been helping immigrants more than it's been helping African Americans in starting a small business. That's key, whether you're starting a restaurant or a laundromat.

When I'm in need of a quick meal or party dish, a burger is hands-down my go-to pick! Burgers are easy, fast, and don't even require utensils to eat, making them the perfect get-together main course, tailgating essential, and simple dinner recipe to whip up any night of the week.

Thanksgiving is probably my favorite holiday - it's a day that's American to the core and it's a day that's all about what and how we eat.

I'm a big believer in the negligee, that nearly invisible screen standing between you and the object of your desire.

Eating vegetarian doesn't mean you have to eat boring, humdrum dishes.

The dialogue and conversation about food is everywhere - television, chat rooms, social media outlets and among everyday conversations.