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We know so much about the European food story, and we're getting to know about the American food st
We know so much about the European food story, and we're getting to know about the American food st
We know so much about the European food story, and we're getting to know about the American food st
We know so much about the European food story, and we're getting to know about the American food st
We know so much about the European food story, and we're getting to know about the American food st
We know so much about the European food story, and we're getting to know about the American food st
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Marcus Samuelsson:
I don't have memories of Ethiopia as a child. I didn't learn about Ethiopian culture until after IMarcus Samuelsson:
As an adopted person, once you find out about that 'other' side of yourself, it's almost like you fMarcus Samuelsson:
I had great schooling, and my parents were always in front of me, or next to me, or behind me, makiMarcus Samuelsson:
Most of my education has been around food.Marcus Samuelsson:
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then rMarcus Samuelsson:
To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and IMarcus Samuelsson:
Criticism is part of the creative man's journey, and I appreciate it.Marcus Samuelsson:
I stand behind everything I've done.Marcus Samuelsson:
I'm an American chef. I'm American. I live here. I love being here. But, of course, it is differentMarcus Samuelsson:
You have to balance, but you can be aggressive as a chef. It benefits the food. You have to be pass