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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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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

Restaurants

Streetbird Rotisserie
Marcus’ Bermuda
Eatery Social Taqueria
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