Top 163 Quotes by Marcus Samuelsson

Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.

Every day, whether I am teaching or entertaining - I absolutely love bringing different people and cultures together.

I think the kitchen is the new garage. And I think for a guy that wants to go out and be an evolved person, he should know about his local favorite restaurant. He should know how to cook something.

I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.

Even just a few spices or ethnic condiments that you can keep in your pantry can turn your mundane dishes into a culinary masterpiece.

Not only are pasta dishes delicious, but they are also great, easy options for a quick dinner during a busy weekday.

I am many different things, and that is why I am so proud to be American.

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.

Getting to a place of comfort can be uncomfortable.

When I get the chance to make my favorite breakfast on the weekend, I often choose to make pancakes.