Ethiopian - Chef | January 25, 1970 -
I cannot stress a greater importance than to teach the young generation about the risks of unhealthy eating. A great way to pique their interest in nutrition is to involve them more in the cooking process. They not only will learn to cook for themselves, but also develop a lifetime of healthy habits.
Marcus Samuelsson
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Clean water and access to food are some of the simplest things that we can take for granted each and every day. In places like Africa, these can be some of the hardest resources to attain if you live in a rural area.
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Healthy can be the new good. Eating delicious should not be sacrificed because it's healthy.
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As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.
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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.
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I happen to love coconut, particularly for that sweet and crunchy texture it adds to any dish.
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Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.
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When I get the chance to make my favorite breakfast on the weekend, I often choose to make pancakes.
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While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.
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The holidays are my favorite time of year! Christmas was always one of the biggest celebrations in Sweden, and I look forward to the festivities each year.
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Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.
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Casseroles don't have to be about canned ingredients and vegetables you normally wouldn't even think of eating alone, much less stuck in between layers of sauce and breadcrumbs. They can vary from everyone's favorite all-time casserole, macaroni and cheese, to the ultimate English casserole, Shepherd's Pie.
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