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Notes from LinkedIn: Cooking Your Way Into a New Community

By Marcus Samuelsson | June 27, 2013

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It’s the start of the Aspen Ideas Festival, a gathering of great minds in Colorado to discuss incredible innovations and the most pressing issues of the present. I’m extremely excited to hear some of these amazing thinkers and leaders speak (you can see the all-star line up here) and am even more humbled to have been asked to be a presenter.

The title of my talk is “Cooking and Eating Your Way to a New Community.” For those with tickets, you can come hear me live bright and early on Saturday morning! For those without, I thought I would briefly share a few of my thoughts beforehand. Read More

Food PoliticsLinkedIn

Notes from LinkedIn: “Prop 37″ and Labeling Genetically-Modified Foods

By Marcus Samuelsson | November 8, 2012

Photo: fishhawk

This post was originally posted on November 5th as part of the LinkedIn Influencer’s Program. Proposition 37 was not passed in California on November 6th. Read some insightful responses to the outcome of the vote here and here.  

Photo: fishhawk

The election is incredibly important, particularly in California. Not only will the state have a large say in who the next President will be, they also have the potential to fundamentally alter how people look at food in this country. Featured prominently on the state ballot  will be Proposition 37, a “Mandatory Labeling of Genetically Modified Foods Initiative.” If passed, the proposition would require food producers to label all raw or processed foods that come from any plants or animals that have undergone this form of scientific genetic change. Read More

LinkedIn

Notes from LinkedIn: Eat Globally, Eat Better – Viva Brasil!

By Marcus Samuelsson | November 5, 2012

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Brazilian Feijoada; Photo: João Guilherme di Carvalho

This post was first published on LinkedIn on October 23rd. 

I believe in chasing flavors and that if we eat globally we can eat better. Other countries have so much to offer not just in terms of new dishes but also in thier understandings of food and agriculture that can improve how we all eat. One of the nations I am particularly excited about is Brazil; anyway you frame it, this South American giant is a country on the rise. Read More

LinkedInWhat To Eat And Drink

Notes from LinkedIn: Carbo-Loading and the Marathon

By Marcus Samuelsson | November 2, 2012

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Originally posted on LinkedIn where I contribute weekly stories as part of their INfluencers Program. 

Despite the devastation of the hurricane this past week and despite the backlash from some quarters of the city, the New York City marathon is set to be held as scheduled on Sunday. Even as 47,000 runners get set to pound the pavement, I’m still thinking about food. We’ve all heard of carbo-loading before the big race, but does it really work? Read More

Chasing FlavorsLinkedIn

Notes from LinkedIn: Eat Globally, Eat Better – Hello Vietnam!

By Marcus Samuelsson | November 1, 2012

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Photo: goodmami

Originally posted on LinkedIn where I contribute weekly stories as part of their INfluencers program

Just like I am keeping my eyes on the culinary landscape of Brazil, I believe Vietnamese is another cuisine to watch. With its abundance of vegetables, minimal use of oils, and liberal application of spice, Vietnamese food is not only delicious but is also considered one of the healthiest cuisines in the world. The country’s better-known dishes include phò, the broth and noodle soup, bánh mì sandwiches, and gỏi cuốn, more popularly known as summer rolls. Read More

Food StoriesLinkedIn

Notes from LinkedIn: Delicious Science

By Marcus Samuelsson | October 23, 2012

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Photo: Monika Sziladi

From my first bite at The Cooking Lab in Seattle, I knew I was tasting the future of food. The brainchild of Nathan Myhrvold, former Chief Technology Officer at Microsoft and current CEO at Intellectual Ventures, the Lab brings together world-class scientists and chefs to explore the science underlying everything that we eat. Their findings are not only pushing the boundaries of our understandings of food but also bring out some of the purest and most intense flavors already present in the simplest of ingredients. From vegetable soups run through centrifuges that contain no uneccessary fat for flavor to the perfectly cooked hamburger (hint: it involves liquid nitrogen), the findings of this lab are revolutionizing the possibilities of cooking and eating. Read More

EventsLinkedIn

Experiences at the International Chef’s Congress

By Marcus Samuelsson | October 15, 2012

Photo: Joseph Hernandez

Photo: Joseph Hernandez

I recently had the pleasure of attending StarChefs.com’s 7th Annual International Chef’s Congress, whose theme this year was “Origins and Frontiers.” Besides getting to meet some amazing talent in the food industry, I also got to sit on a panel with some great minds: Chefs John Besh and Sat Bains (of Besh Restaurant Group and Restaurant Sat Bains, respectively) and Richard Grausman, founder of Careers through Culinary Arts Program (C-CAP). The panel was titled “Opening Restaurants for Change,” and upon sitting down, moderator and managing editor of StarChefs.com Will Blunt had us dive right in. Read More

Food PoliticsHealth & WellnessLinkedIn

Notes From LinkedIN: X-Ray Vision Carrots & Changing the Way Our Children Eat

By Marcus Samuelsson | October 11, 2012

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Photo: Farmanac

Changing the way our children eat could be as simple as changing the way they talk about food. According to a recent study by Cornell University’s Food and Brand Lab, children in schools are almost twice as likely to choose vegetables as part of their lunches when they have more exciting, dynamic names like “Power Punch Broccoli,” “X-Ray Vision Carrots,” and “Silly Dilly Green Beans.” While not calling for a revolution in naming, these simple observations are almost intuitive in their conclusions: making any activity fun and engaging makes children more enthusiastic about it, and eating better is no different. Read More

LinkedInTips

How to Get a Restaurant Job: a Hiring Manager’s Perspective

By Marcus Samuelsson | October 10, 2012

restaurant

Here’s another one of my posts as part of the LinkedIn INfluencers program.

The restaurant industry is the second largest private sector employer, with a current workforce of 12.9 million that is expected to grow by at least 1.3 million jobs by 2020. While an excellent field for occupational development, the market for restaurant jobs is still just as tough as the wider employment world. As the majority of my expertise is in food and cooking, I asked my colleague and Human Resources guru Randy McNamara, current Vice President at the Samuelsson Group with over forty years of experience in food and hospitality, to share some insights about landing a restaurant job. Read More

Health & WellnessLinkedIn

Foods for Success: What Should You Eat Before The Interview?

By Marcus Samuelsson | October 9, 2012

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When I was looking for apprenticeships following culinary school, I remember being frustrated by the ups-and-downs of the job market, being devastated by a rejection then instantly rejuvinated by a new lead. Anyone who has ever been on the job search has experienced this roller coaster, and also knows that if they are fortunate enough to get an interview, everything has to be perfect. While people go about this in different ways, perfecting their resumes, religiously rehearsing their answers to typical interview questions, choosing their outfits days in advance, too often they overlook the importance of the right food in the interview process. Read More

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Featured Recipe

Photo by Sudhamshu Sauces & Rubs

By Marcus Samuelsson

Awase

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Meet the Team

About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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Red Rooster Harlem
Ginny’s Supper Club
Uptown Brasserie
American Table Cafe and Bar
Kitchen and Table
American Table Brasserie and Bar
Norda
Marc Burger