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Marcus Samuelsson Quotes


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Quotes by Marcus Samuelsson

Showing 61-70 of 163 Quotes by Marcus Samuelsson

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

~Marcus Samuelsson

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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?

~Marcus Samuelsson

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When you're in Portuguese-African Brazil, or Lisbon, or Mozambique, sometimes piri piri is used as a condiment. Sometimes piri piri is just spices from a jar, and sometimes it's made with garlic, olive oil, cilantro, parsley, and some light chilies.

~Marcus Samuelsson

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I am many different things, and that is why I am so proud to be American.

~Marcus Samuelsson

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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.

~Marcus Samuelsson

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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.

~Marcus Samuelsson

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There shouldn't be an announcement that divides our food between what tastes good and what is good for us.

~Marcus Samuelsson

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

~Marcus Samuelsson

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I think that if you grind your spices and keep them in small batches, you can use them in endless ways. The key thing is to have a spice mill or a coffee grinder, and to keep your spices cold and in tightly lidded boxes.

~Marcus Samuelsson

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I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

~Marcus Samuelsson

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Biography

Nationality: Ethiopian

Type: Chef

Born: January 25th, 1970

Links

Find Marcus Samuelsson on Amazon

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