Samuelsson Chef Quotes

#1. When you chop wood, splinters fly

Joseph Stalin

#2. I get so tickled when that pilot happens to be an African American because I rarely see that. The same is true when I go to find restaurants. I mean, most places I go, I kind of have some idea who the chef is, which is why I want to go.

Marcus Samuelsson

#3. Could we but think with the intensity we love with, we might do great things.

Philip James Bailey

#4. At some point, if you're lucky, you realize you're not the story. You're part of the story. The story is much bigger than you.

Maynard James Keenan

#5. Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.

Aaron Sanchez

#6. You know that old expression "It's not whether you win or lose; it's how you play the game". That line was definitely not coined by a chef. Because for a chef, it's only about whether or not you pull through. If you fail, nobody cares how hard you tried.

Marcus Samuelsson

#7. Being an Ethiopian-born, Swedish-raised chef, there's nothing traditional about my Thanksgiving spread.

Marcus Samuelsson

#8. My uncle was the town drunk - and we lived in Chicago.

George Gobel

#9. Her cackle resumed at full volume, and Delbert laughed with her. Life can be a hellish mess, he thought, but these shavings of joy are such an exquisite remedy.

Dan Hammond Jr.

#10. Cute accessories always help bring out your outfit and pull it all together.

Ciara

#11. The signature of a truly enviable woman is the tenacity and continuity of her women friends.

Wendy Wasserstein

#12. I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.

Marcus Samuelsson

#13. People are so difficult. Give me an elephant any day.

Mark Shand

#14. 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.

Marcus Samuelsson

#15. In Europe I couldn't be anything but a black cook working for somebody. My inspiration was to own, to be the chef.

Marcus Samuelsson

#16. They say never trust a skinny chef, but the fact is, to stay healthy when you're a chef means you have to work twice as hard.

Marcus Samuelsson

#17. People come up to me all the time and ask how I stay the way I am, and it's no secret. The first lesson a chef needs to learn is how to handle a knife; the second is how to be around all that food.

Marcus Samuelsson

#18. It will always be trendy to do the right thing with food.

Marcus Samuelsson

#19. I am a chef through and through. Everything I do - whether it is cooking for kids in Harlem or cooking in a fine dining establishment - all my days are consumed by food.

Marcus Samuelsson

#20. As a chef, I always have in mind how to properly feed the public, but at times it's easy to forget that some people have trouble even getting any food, much less adequate nutrition.

Marcus Samuelsson

#21. All the prophecy of Israel turns on one simple but extremely effective idea: namely that all Israel, living and dead, from Sinai to the present hour, stands in its relation to God as a single immortal individual.

Herman Wouk

#22. As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.

Marcus Samuelsson

#23. While some people may think being a chef only entails making enticing dishes and pushing the culinary boundaries, being a part of the food industry involves much more.

Marcus Samuelsson

#24. As a chef and activist, I'm particularly concerned with food politics issues such as the farm bill.

Marcus Samuelsson

#25. You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be passionate. You can't be angry cooking.

Marcus Samuelsson

#26. Forget your troubles and dance! Forget your sorrows and dance! Forget your sickness and dance! Forget your weakness and dance!

Bob Marley