Marcus Samuelsson Quotations | Page 2

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!

I don't distinguish the music I listen to from great music - it's just music. There shouldn't be an announcement that divides our food between what tastes good and what is good for us.

I have never seen a picture of my mother. My mother's family never owned a photograph of her, which tells you everything you need to know about where I'm from and what the world was like for the people who gave me life.

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.

Since the gluten-free diet is not for everyone, it's recommended that you stick with a gluten-free diet for at least 3 weeks first to see if it works for you.

The journey into adoption started for my parents, as it does with so many families: my mother and father desperately wanted to have kids, but they couldn't.

Whether you're on a diet, or you're looking for a go-to one bowl dinner recipe, salads should be thought of as crowd-pleasers, not a dreaded component of a meal.

The fact is that more and more people are developing a sensitivity to gluten, without necessarily being allergic to it.

Most people cringe at the thought of a casserole.

My father was a big influence - it was very important to him that we traveled, and he gave me my strong work ethic.

My father loved to take us on historical vacations, and you should have seen the stares we received in East Berlin.

My family's journey is something I am very proud of - in front of me, behind me and every part.

I don't have memories of Ethiopia as a child. I didn't learn about Ethiopian culture until after I moved to New York and started meeting people from the Ethiopian community.

Certain foods are good for preparing your body for an intense workout and giving you the energy you need to endure it. Others are great for after exercising to help you maintain calorie burning, build muscle, and prevent cramping.

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.

I feel fortunate to be part of the cooking community. We learn from each other.

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.'

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.

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.

I think the kitchen is the new garage. And I think for a guy that wants to go out and be an evolved person, he should know about his local favorite restaurant. He should know how to cook something.

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.

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.

Most of my education has been around food.

While eating gluten-free may help you lose weight initially because it eliminates baked goods, one has to be smart when choosing replacement options because the gluten-free versions often have the same number of calories.

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.

When I ride the subway back and forth, sometimes I look at the other passengers and wonder if any of them are children who have been adopted or parents who have adopted.

When you are already eating as cheaply and meagerly as possible, any raise in cost can quickly plunge you and your family into hunger.

While I'm more of a soccer and tennis fan myself, I still enjoying catching some football games when I get the chance.

The opportunity here in the U.S. is so unique because we are so diverse, with so many different cultures living together. Christians, Jews, Hindus, Muslims and Buddhists, all with their own connections to the spiritual aspects of food and with lessons that we can learn from each other.

Every day, whether I am teaching or entertaining - I absolutely love bringing different people and cultures together.

Criticism is part of the creative man's journey, and I appreciate it.

Each city should have its own type of restaurant.

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

I started cooking for the love of cooking, and I am going to keep cooking whether there's a celebrity aspect to it or not.

The Swedish Christmas is definitely unique, even throughout Scandinavia. Like Christmas everywhere, it's a very family-centered holiday.

I've lived all over the world, but Harlem is very special to me, and when I decided to open a restaurant near my home, I didn't want it to be business as usual.

As an adopted person, once you find out about that 'other' side of yourself, it's almost like you find out who you really are.

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.

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.

As people of color, it took a whole generation in many ways to get us out of the kitchen, and it's gonna take us the same whole generation to get us back into the kitchen and have ownership of restaurants, hotels and stuff like that.

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

It's fascinating when you're from another place, but you don't speak the language.

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.

For centuries, soup kitchens have been a way for local communities to offer a way of support, both nutritional and emotional to their less lucky neighbors.

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.

The avocado is native to the Mexican state of Puebla, which helps explain why it's so popular in Mexican cooking.

I want to make sure the cooking industry becomes more and more diverse.

I'm a firm believer that people find their own passions.

I'm lucky to live in New York, a city that offers so many options for lunch. I can pick up dumplings from a Midtown food truck, grab empanadas by the dozen in Spanish Harlem or get a fantastic bowl of ramen in the East Village.

In America, we are engaged in constant battle with food.

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.

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.

I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.

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.

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

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.

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.

But one of the things I have learned during the time I have spent in the United States is an old African American saying: Each one, teach one. I want to believe that I am here to teach one and, more, that there is one here who is meant to teach me. And if we each one teach one, we will make a difference.

People might not protest for overtly political or social causes, but when they can't feed themselves and their family, they will take to the streets.

It will always be trendy to do the right thing with food.

I'm a big believer in the negligee, that nearly invisible screen standing between you and the object of your desire.

In Ethiopia, where I was born, all the cooks are women. When I grew up in Sweden, my mom and my grandmother did predominantly all the cooking. Then I changed to restaurant kitchens, where all of a sudden there were just more men than women, and I always thought that was weird.

As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

In Africa, you have no clean water, but you have good food options. In Harlem, everyone can shower and get fresh water, but you often have bad food options.

We can all agree that government cant solve the obesity crisis alone. Its an ongoing issue that will require a collaborative effort across private and public sectors if we want to see some long-term success.

Where is the stretch? Where is the perfect fit? Where does it make sense? You have to be a Baryshnikov.

America has been very open to immigrants in terms of laws, getting loans - it has been helping immigrants more than it's been helping African Americans in starting a small business. That's key, whether you're starting a restaurant or a laundromat.

If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.

One of the first things my father taught me was that the library was made for and available to me. It's a place where you not only learn from books but you learn responsibility - how to borrow, take care of, and give back.

I love Europe, but we are still struggling with that kind of development. First of all, we don't have a smart conversation about the difference between an immigrant and a refugee. A refugee can't go back. An immigrant is someone - I chose to move to America. And I also have the option of saying hey, didn't work out, I can move back. That's a completely different story than someone who is locked in.

While I hold my own views, it's important not to get too wrapped up in individual candidates and personalities, but instead to focus on the real issues

Getting to a place of comfort can be uncomfortable.

In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

Hard work IS its own reward. Integrity IS priceless. Art DOES feed the soul.

I feel very fortunate that I was raised in a multicultural family, and it came through food.

The food business is very tough, but there's also a lot of love and very giving.