Marcus Samuelsson
Marcus Samuelsson
Marcus 'Joar' Samuelsson is an Ethiopian-born, Swedish-raised chef and restaurateur...
NationalityEthiopian
ProfessionChef
Date of Birth25 January 1970
CityAddis Ababa, Ethiopia
CountryEthiopia
adequate feed food forget less mind people properly trouble
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.
amount contain healthier large mayo per though
Avocados have a creamy texture, making them a healthier replacement for ingredients like butter and mayo in recipes, though they do contain a surprisingly large amount of fat - a whopping 30 grams per medium-sized avocado.
great portions
If it's done really well, you don't want big portions because you think, 'That was so fulfilling. I'm not stuffed. I feel great.'
asked beforehand gifts good love
I always get asked for suggestions on what to get food-lover friends. While there are many gifts out there that a foodie would love, it's always good to do some research beforehand so you know you're getting a gift that will last.
appear basic forms fresh hearty love salad says term
What I love about the term 'salad' is that it can appear in so many different forms and says a lot about the cook. It could be a simple as fresh green lettuces tossed with a basic vinaigrette, or it could be as hearty as a couscous salad with grilled shrimp.
behind front giving help life man middle parents teaching valuable
My parents were there: in front of me, behind me, in the middle of my life at all times: reprimanding me, giving me confidence, teaching me valuable lessons, to help make me the man I am today.
front great next sure whatever
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.
constant food
In America, we are engaged in constant battle with food.
avid constantly runner watch
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.
becomes
I want to make sure the cooking industry becomes more and more diverse.
cookbooks supports
I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.
consumed days dining fine food harlem kids whether
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.
winning expression games
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.
innovation world recipes
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.