Marcus Samuelsson Quotes

I've cooked just about everything really.

Simple ingredients, treated with respect... put them together and you will always have a great dish.

Find combinations of flavors you love and buy the best quality ingredients you can afford. Your food is only going to be as good as the sum of its parts, like anything else.

I use ginger like garlic. I love it for steaming fish and making barbecue sauces or roasted chicken.

Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.

I've learned how to make a nice souffle, a little mac and cheese.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

I do like to cook; I'm sort of a mad scientist in the kitchen.

I love to cook. I make an award-winning turkey chili.

My grandfather was a great chef.

Lowbrow ingredients don't equal inexpensive or not tasty food. In fact, it requires even more skill to make something simple into something spectacular.

I love cooking and eating - I'm a total foodie. It started off as a survival thing as a student, when cheese and potato pie was all I could afford to make. My most successful results come from concocting something with leftovers. Any chef will tell you that you should taste as you cook, so I might make it a bit more spicy, yogurty or eggy.

Look, when you are starting to put something together, you want the pudding to come out good. You're trying to put in the right ingredients.

I pride myself in figuring out how to elevate a dish with a little preserved lemon or, then, a sprinkle of Maldon salt.

I respect anybody that cooks. I know how hard it is.

As I grew steadily more comfortable in the kitchen, I found that, much like gardening, most cooking manages to be agreeably absorbing without being too demanding intellectually. It leaves plenty of mental space for daydreaming and reflection.

I am not much of a cook.

I've always loved to cook, and then my love of it just grew as I got older and started traveling and started entertaining.

If only I had grown up worshipping Julia Child. I was already grown up - thank you very much - when Julia Child's book was published. When I moved to New York in 1962, you had to own it.

Making food is a wonderful way to spend a Friday night.

I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.

I'm a great cook. People have asked me to do a cookbook.

I am a wonderful cook and I like hanging out with people.

Cooking's my hobby.

Hell's Kitchen is open 24/7, and I'm cooking on the stove all day.