A Quote by Marcus Samuelsson

I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way. — © Marcus Samuelsson
I love chicken. But, like a lot of chefs and cooks, I get tired of preparing it the same way.
Very good cooks who are employed as 'chefs' rarely refer to themselves as 'chefs.' They refer to themselves as 'cooks.'
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.
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.
I think cooks that are just interested in molecular gastronomy are cooks that will never be chefs.
Young chefs, famous chefs, home cooks, and everyone who loves food and cooking-we all depend on Larousse Gastronomique. It is the only culinary encyclopedia that is always up-to-date.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn't get, but that's not the case anymore.
For the longest time, chefs and restaurateurs were able to get products home cooks couldn’t get, but that’s not the case anymore.
Both my parents are chefs... I grew up in a restaurant and was always surrounded by cooks. I love food.
Both my parents are chefs I grew up in a restaurant and was always surrounded by cooks. I love food.
I love chicken. I love chicken products: fried chicken, roasted chicken, chicken nuggets - whatever. And going to Japan, I would see that these chicken were smoked and then grilled and then have this amazing crispy skin.
Dashi remains unfamiliar to most French and American cooks, who tend to reach for a bouillon cube to do many of the same things. But dashi is worth preparing and using the way the Japanese do: for poaching fish, as a soup base, and in simmered dishes.
I was having panic attacks. I didn't want to live that way anymore. I was in love and I wanted it to work. I was tired of travelling, tired of the whole scene, just tired. I sat around. I was lazy. I wanted a routine, and I wanted to wake up in the same bed every day, and I got my wish.
Sometimes you get tired of riding in taxicabs the same way you get tired riding in elevators. All of a sudden, you have to walk, no matter how far or how high up.
I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.
As anyone who even remotely knows me, I will eat chicken with some chicken, and maybe more chicken. Chicken done any which way, basically.
No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, and the wisdom of cookbook writers.
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