Ethiopian - Chef | January 25, 1970 -
While keeping active is a major aspect of staying fit, what you use for fuel definitely factors in.
Marcus Samuelsson
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Certain foods are good for preparing your body for an intense workout and giving you the energy you need to endure it. Others are great for after exercising to help you maintain calorie burning, build muscle, and prevent cramping.
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I had a long-lasting love affair with the flavors from Japan and the hustling New York street vendors. And, of course, a life-changing return to Ethiopia has made huge impacts on my life in food.
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While I'm more of a soccer and tennis fan myself, I still enjoying catching some football games when I get the chance.
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For many sports fans, the onset of fall only means one thing: It's football season!
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The fact is that more and more people are developing a sensitivity to gluten, without necessarily being allergic to it.
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I came into this environment where there was so much love, so much positive energy. I never heard my parents say, 'We have adopted kids.' The minute my sister Linda and I landed in Sweden, we were their kids.
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When you are already eating as cheaply and meagerly as possible, any raise in cost can quickly plunge you and your family into hunger.
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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.
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People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.
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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.
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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.
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