Ethiopian - Chef | January 25, 1970 -
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.
Marcus Samuelsson
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My father was a big influence - it was very important to him that we traveled, and he gave me my strong work ethic.
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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.
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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.
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I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.
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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.
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I'm a firm believer that people find their own passions.
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Children want to mimic adults. They notice when you choose to prepare fresh vegetables over calling in another pizza pie for dinner. They will see that food made with love and care outweighs going through the drive-through window.
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I learned at a young age what chasing flavors meant, and I've been doing that my whole life.
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Packing lunches and going over menus is a great way to make small changes in the way your kids eat.
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In the harrowing aftermath of Haiti's earthquake, one of the greatest needs became desperately clear: safe water.
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Even before the earthquake in Haiti, only half the country's population had a source of safe drinking water.
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