Ethiopian - Chef | January 25, 1970 -
The dialogue and conversation about food is everywhere - television, chat rooms, social media outlets and among everyday conversations.
Marcus Samuelsson
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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.
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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.
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Egypt is the largest wheat importer in the world. In some part, this is due to irrigation issues and inhospitable climes. Egypt's dependence on wheat is also partially because for decades it has been cheaper to import wheat, corn, soy and barley from the U.S. than to grow it locally.
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There has long been a debate in the aid community and in Africa about how to most effectively help situations of poverty in developing nations and underprivileged communities.
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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.
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In America, we are engaged in constant battle with food.
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Many people are turned off at eating vegetarian because of the misconception that all dishes are just an arrangement of bland vegetables.
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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.
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Thanksgiving is one of my favorite American traditions. I quickly picked it up when I moved to the U.S. from Sweden.
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Pot lucks are fun, especially when you encourage your guests to bring dishes that represent their families or cultures.
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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.
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