Marcus Samuelsson Quotes

I was working in restaurants as a captain and as a waiter.

I used to be a chef.

A good chef has to be a manager, a businessman and a great cook. To marry all three together is sometimes difficult.

I know my way around the kitchen. I like to cook, so I can fry an egg. I guess I could be a fry cook at Bob's Big Boy or something, or maybe a sous chef somewhere a little nicer. I would like to do that. I think I can probably pick that up pretty quickly.

I went in saying I wanted to be the food guy.

Being a chef would be too much hard work.

Chefs are leaders in their own little world.

I ended up wanting to be a cook and hold my own in a restaurant.

When we talk about chefs, we often talk about their love of food or their passion for it, but cooking is also about making a living; it's a job.

I started waiting tables in college and realized how much I loved the business and loved to cook. I decided to go to culinary school and never looked back.

I can direct breakfast, lunch, and dinner. I take pride in my kitchen, but I'm not going to direct a movie.

I wanted to learn everything I could about what it takes to be a great chef. It was a turning point for me.

I'm the culinary and creative consultant for The Water Club.

In the restaurant business, there's the concept of pivot. Pivot to the stove, pivot to the refrigerator.

I want to go to culinary school because I love cooking. One day I'd love to open up a restaurant or cafe.

Being a cook doesn't necessarily mean you are a competitor.

With chefs, the problem is we have to be very confident because people are looking at us for that. So pretty soon, you think you're a plumber, you think you're an electrician, you think you're an accountant.

I always knew I wanted to be a chef.

I've been in the service industry. I've bar-tended. I've waited tables, and I've worked at pizza places; I've made pizza. I've had a lot of jobs, and many of them were in the food service industry.

I cook chicken for a living.

My biggest bit of advice would be to spend some time actually helping caterers or Chefs, even if it has to be for free or as an intern of culinary externship. It helps immerse yourself in what you potentially want to do.

There's no media training. In cooking school, there's not even manager training. You learn the fundamentals of cooking. Everything else is learning by doing.

I call all chefs 'cooks.' They're all cooks. That's what we do, we cook. You're a chef when you're running a kitchen.

There are so many things you can do with a culinary degree.

One day, I'll open my own restaurant or do something related to food, though I can't cook to save my life.