Marcus Samuelsson Quotes & Sayings (Page 3)

“Eating vegetarian doesn't mean you have to eat boring, humdrum dishes.”

“To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.”

“When I'm in need of a quick meal or party dish, a burger is hands-down my go-to pick! Burgers are easy, fast, and don't even require utensils to eat, making them the perfect get-together main course, tailgating essential, and simple dinner recipe to whip up any night of the week.”

“Harlem is not a playground for rich bankers and consultants. It's got students of all colors. It's got old people who keep history and tell tall tales.”

“They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.”

“Like all food, whether you're talking about Persian food, or Chinese food, or Swedish food, it's always a reflection of wars, trading, a bunch of good and a bunch of bad. But what's left is always the food story.”

“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.”

“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.”

“Weekends are sacred for me. They're the perfect time to relax and spend time with family and friends.”

“I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.”