I am many different things, and that is why I am so proud to be American. Marcus Samuelsson Read Quote
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. Marcus Samuelsson Read Quote
My father was a big influence – it was very important to him that we traveled, and he gave me my strong work ethic. Marcus Samuelsson Read Quote
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. Marcus Samuelsson Read Quote
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 Read Quote
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. Marcus Samuelsson Read Quote
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. Marcus Samuelsson Read Quote
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. Marcus Samuelsson Read Quote
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. Marcus Samuelsson Read Quote
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. Marcus Samuelsson Read Quote
