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
coming people society sweden
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.
lens love lucky travel work
I've been lucky to travel and work all over the world through the lens of the back of the house, and I love that monocle. I love that lens, because it's real people.
I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.
biggest christmas favorite holidays time
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.
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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.
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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.
although ask food guests join people serve sunday weekly
Although I may not know a lot about football, I do know a lot about food! As a result, not many people ask me to join their fantasy leagues, but they will come to me for suggestions on what to serve for guests for a weekly Sunday get-together.
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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!
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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.
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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.
bar blown charlie chicago cookbooks elements gray great learning love published pure time wrote
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.
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Finding creative and effective ways to simultaneously give back and economically empower people is something that is increasingly important. Not everyone can open a business and directly create jobs in the way that we have at Red Rooster Harlem.
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Coconut oil is one of the most beneficial sources of fat. It is comprised of medium-chain fatty acids or MCFAs, which are easier to break down and metabolize into energy than large-chain fatty acids, which are often stored in the body as fat for later use.
caesar chicken classic club dressing few juicy popping salad spices
A juicy chicken breast can be the perfect accompaniment to a classic Caesar salad or a club sandwich. It's also easy to cook, and can be as simple as dressing it with a few spices and popping in the oven.