Marcus Samuelsson Quotes

I'm half Moroccan and half Indian so I have quite an adventurous taste in food.

New York gives us a wide colour palette to cook from. We have cuisines from around the world, and that lets us pick and choose.

I love food, all types of food. I love Korean food, Japanese, Italian, French. In Australia, we don't have a distinctive Australian food, so we have food from everywhere all around the world. We're very multicultural, so we grew up with lots of different types of food.

It's fun to pick a cuisine and say I'm going to research Ethiopian food, and see what it's all about. You find that there are a lot of similarities in cuisines from around the world and a lot of similar flavors.

I think that people are getting really excited about different ethnic food, and almost even micro-ethnic food. So it's not just, 'I love Asian,' it's Szechuan or Hunan, this one style from China.

Miami is one of these places where diversity is in our blood, where, you know, if you want to go have a Nicaraguan breakfast, a Cuban lunch, and an American diner dinner, you do.

For people in London, Asian flavors are always part of the culture, more than in New York.

I just couldn't live without other cultures' cuisines.

England understands good Chinese, Japanese and Indian cuisine; in France, we just get French.

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.

I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.

I love Caribbean food. It's a great melting pot of so many cultures including the Native Americans.

I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food.

When we first moved to Scarborough, there was one Sri Lankan grocery store - now there's a take-out on every corner, each with some specialty or another. You can get what you want the way you want it, and that's very different from the way it used to be.

New York's food scene is truly unique because it is this wonderful melting pot where immigrants from all over the world have brought with them their cuisines and their ingredients.

I get asked to speak to a lot of different groups, one of the best parts of my job hosting a show on the Travel Channel, 'Bizarre Foods with Andrew Zimmern.' I take viewers to the far corners of the globe and introduce them to other cultures by exploring the foods they eat - at times, pretty strange stuff.

I have a restaurant in Sri Lanka, and I feel keen to open up something here in Mumbai and bring Sri Lankan food here in India. I feel we have so much in common, but we have a different cuisine, and I am sure people will enjoy here.

Sweden was once a very homogenous society, but no more. For decades, people have been coming into Sweden from all over the world, and that's changed the way we cook.

The first time I had a baked potato, I was eight years old at a friend's house. Most white kids growing up have a baked potato every day. I didn't even know what to do with it, how to open it. I was the only white kid in high school eating octopus.

Back in the early days of international, everybody wanted to customize the menu for every place.

When I venture out to eat, I like to go to places with food that I don't know how to make. So my favorites are Japanese and Indian. Indian food has so much layering of flavor, and the dishes go together so harmoniously.

I want to expand my cuisine to this country. I love America. I have been here 22 years.

We might be shifting away from a Eurocentric view of the United States into something that's much more multicultural, multinational, and Chinese food is just one slice of that.

Cooking is like fashion. Always, I like to try to change. If I'm traveling in a different country - to Australia, the Bahamas, Budapest, Moscow - and I see a new ingredient, I like to try it in a new dish.

I've traveled all the way around the world; I've been to over 95 countries, so I love ethnic food, different types of cuisine.