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
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. – Marcus Samuelsson
Thanksgiving is one of my favorite American traditions. I quickly picked it up when I moved to the U.S. from Sweden. – Marcus Samuelsson
Although I believe affection and romance should be shown all year around, it’s always smart to have a good plan up your sleeve for Valentine’s Day. – Marcus Samuelsson
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. – Marcus Samuelsson
Pasta isn’t just for Italian food anymore. Now there are tasty pasta recipes found in Asian cuisine, and it’s emerging as a newfound love for vegans. – Marcus Samuelsson
I always suggest something fast and simple so you have more time to share with friends; and when we think of the ultimate food to serve for a football game, only one thing comes to mind – wings! – Marcus Samuelsson
Casseroles don’t have to be about canned ingredients and vegetables you normally wouldn’t even think of eating alone, much less stuck in between layers of sauce and breadcrumbs. They can vary from everyone’s favorite all-time casserole, macaroni and cheese, to the ultimate English casserole, Shepherd’s Pie. – Marcus Samuelsson
While most individuals use the flesh of the coconut in their cooking, coconut water and oil are also known to have numerous health benefits. – Marcus Samuelsson
I learned from my grandmother, who grew up in devastating war times, how important it is to keep with tradition and celebrate the holidays during tough times. – Marcus Samuelsson
The dialogue and conversation about food is everywhere – television, chat rooms, social media outlets and among everyday conversations. – Marcus Samuelsson
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
While I’m more of a soccer and tennis fan myself, I still enjoying catching some football games when I get the chance. – Marcus Samuelsson
Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece. – Marcus Samuelsson
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. – Marcus Samuelsson
It wasn’t until I came to New York and started to see the African American community, but also the Ethiopian community here, and started to eat the food, started to understand the music. I said, you know, I got to go and understand the culture. So me and my sister went. – Marcus Samuelsson
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. – Marcus Samuelsson
I think it’s very expensive to not eat healthy. Eating healthy is the only affordable option we have left. – Marcus Samuelsson
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. – Marcus Samuelsson
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
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
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. – Marcus Samuelsson
I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food. – Marcus Samuelsson
Simple ingredients can be used to make elegant dishes with just a little extra attention to detail. – Marcus Samuelsson
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. – Marcus Samuelsson
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. – Marcus Samuelsson
For many of us, clean water is so plentiful and readily available that we rarely, if ever, pause to consider what life would be like without it. – Marcus Samuelsson
Pot lucks are fun, especially when you encourage your guests to bring dishes that represent their families or cultures. – Marcus Samuelsson