Marcus Samuelsson Quotes

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

Spices, of course, are essential.

The key thing about us is that we all belong to multiple tribes. Even if we are predisposed into dividing the world into 'us' and 'them,' it's incredibly easy to manipulate us as to who is an 'us' and who is a 'them' at any given moment.

Black pepper is necessary to absorb the key antioxidants in most spices and foods, including turmeric, so get a pepper grinder and fill it with Tellicherry peppercorns.

Indian food beats everything else, in my book. The kinds of cuisine our country offers is just amazing. Every single dish has a variation depending on what region you go to, and that excites me the most about Indian food.

Chocolate is one of the backbones of the pastry kitchen. It is one of the most important ingredients in our pantry. It is very versatile, it is complex, and it is extremely temperamental.

The things that make Korean food delicious are garlic, ginger, soy sauce, sesame oil, chili powder, and chili paste. They make anything delicious.

The key thing if you're a writer is to visualize the scene and convey it to the penciller and turn the penciller loose.

Chinese cuisine has so much diversity, the area it covers is so great and so is the taste.

My mum is your archetypal Asian mum, always feeding people. If there was no food in the cupboard, she'd still manage to rustle up a feast - Bangladeshi food such as pilau rice, curry and korma.

Nutmeg and cinnamon are my favorite fragrance enhancers.

Stock is everything in cooking, at least in French cooking. Without it, nothing can be done. If one's stock is good, what remains of the work is easy; if, on the other hand, it is bad or merely mediocre, it is quite hopeless to expect anything approaching a satisfactory result.

The key thing when you short is to make sure you're not wrong on the fundamental intrinsic value.

The key thing is knowing how to adapt. Adapting to the group that you have at your disposal; adapting to the place where you're working; adapting to the local environment. This is crucial: adaptability.

I love to cook, man, I'm the short-order cook of the house. It's also my creativity. The kitchen is my space. I'm always cooking, I'm always making something.

I cook as much as I eat, and I like the aroma that comes out of a kitchen.

The essence of a thoughtful spring menu is bringing the table to life with flavorful color!

Hydration is a key thing, as an athlete yes, but also for your skin, and I do notice the biggest difference when I stay hydrated.

Tuscany is so full of history and beauty - you meet wonders of art and architecture on almost every corner. But I love the region's homier aspects: the special sweetness of the tomatoes, the soft mozzarella, the heady scents of basil and garlic everywhere.

Being hydrated is a key thing for a singer, especially if you're spending three hours on stage five nights a week, and wine dehydrates me faster than beer.

Regular readers will know that curries are my favourite thing, and I wanted to go back to the start and really research the history and philosophy of Indian cuisine, rather than just toasting spices, slow-cooking onions. I was hungry to understand this food that I love so much.

I love a bit of garnish.

A lot of people are still very afraid of spice. A lot of them don't know how to use the full potential of spice. I hope to make them more comfortable using spice and able to add it to their cooking.

But the key thing was that I knew of no other contrast between Wolverine as we understood him and Logan than you see in his behavior as a roughneck Canadian versus classical samurai society. That's the dichotomy in his soul.

The key thing is, always put the right content on the right network, on the right platform, make it great, and then figure out how to monetize it.