Marcus Samuelsson Quotes

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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.

I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.

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.

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.

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.

We know so much about the European food story, and we're getting to know about the American food story; but we know so little about the African food story.

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.

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.

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.

Most of my education has been around food.

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.

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.

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

I stand behind everything I've done.

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.

You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.

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.

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.

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

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.'

Healthy can be the new good. Eating delicious should not be sacrificed because it's healthy.

I think it's very expensive to not eat healthy. Eating healthy is the only affordable option we have left.

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