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From Chef to Designer: Ron Suhanosky Launches XOR Style

By Jeannette Park | August 20, 2013

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If you haven’t heard of Ron Suhanosky the designer, there’s a chance you’ve heard of Ron Suhanosky the chef. Or at least cooked from his award-winning book. The former chef-owner of the acclaimed Sfoglia restaurant in Nantucket and NYC won a James Beard Award in 2010 for Best New Cookbook, “Pasta Sfoglia,” and has helmed the kitchen at many other New York establishments. But slinging perfectly cooked plates of pasta wasn’t enough for the talented chef. So what made him leave it all behind?

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Chef

A Note from Marcus

By Marcus Samuelsson | May 15, 2013

marcus samuelsson, yes chef, marcus garvey park, community

Serving up food to the community at Marcus Garvey Park.

Finally, spring is here and we’re excited that our patio is open for the season. It might have been a long and cold winter, but inside at Red Rooster the scene was always warm. Thanks to you, our loyal guests, our Unplugged Mondays featuring Rakiem Walker is one of the best places to be in New York and we’ve been thrilled to feature the musical and dancing talents of our staff. Read More

Q & A

Q&A with Chef Sylva Senat

By Christopher Stewart | April 9, 2013

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chef, CCAP

You never know where you will end up in life and who you will meet along the way. This stands true for Chef Sylva Senat, who worked with Marcus at Aquavit. With lots of guidance and determination, Chef Senat explains how Marcus was a influential part in his success today, and what an honor it is to be a chef. Read More

EYE

THE EYE: Jack Black Hand Healer

By Christopher Stewart | April 1, 2013

Jack Black Hand Healer
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Photo Courtesy of Jack Black

Dry hands are the worst. With the elements of everyday life circling around us, the last thing we consciously think of, is taking care of our hands. Unless you work with them. Chefs use their hands all day everyday, and half of that time is spent washing them. Food is the ultimate pleasure for a chef and creating amazing dishes for people is only the icing on the cake. Chef’s hands don’t receive that much praise. From slicing and dicing, prepping for dinner service, or cleaning the kitchen spotless after dinner, chefs hands are always busy. Read More

Q & A

Q&A: Chef Alfred Green

By Christopher Stewart | February 28, 2013

Chef 3

As the food industry continues to push out amazing chefs, and Black History month comes to a close, we must not forget the chefs that came before us. I am lucky enough to have a chef of my own to celebrate with. Alfred Green is a retired chef, that has worked in numerous highly praised hotels through out New York City. I sat down with Chef Green, to talk with him about the industry, what he thinks of the evolution of cooking, and what he thinks about the new school of chefs in the industry right now. I was lucky and also privileged  to get this interview, since Chef Alfred Green happens to be my grandfather.
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Who To Know

Hamptons Hospitality: Chef James Carpenter of The Living Room

By Diana Tsuchida | August 13, 2012

James Carpenter of Maidstone

James Carpenter of Maidstone

Sitting down with Chef James Carpenter is a delightful mid-morning interlude before what is sure to be a sweltering afternoon ahead. He treats me to a glimpse (metaphorically, unfortunately) of his enviable gig at the  boutique hotel c/o Maidstone in East Hampton where he plays executive chef at The Living Room, a restaurant flush with Scandanavian flair in architecture, decor and food. Read More

Who To Know

Southern Comfort: A Chat with Hill Country’s Ash Fulk

By Diana Tsuchida | June 11, 2012

Ash Fulk of Hill Country Chicken

Ash Fulk of Hill Country Barbecue

You may remember Ash Fulk from his days as the bow tie wearing contestant on Top Chef Las Vegas. Or perhaps you’ve had the pleasure of devouring some of his culinary handiwork at Hill Country Barbecue in New York’s Flatiron district, where customers often clamor for a taste of their famed ribs and moist brisket. A Californian by birth, the vibrant Chef de Cuisine oozes passion about his craft and proclaims he was actually raised a Southerner; fried chicken, mashed potatoes and gravy was his requested meal every single birthday. He also harbors fond memories of eating fresh corn from his mother’s garden. These simple and nostalgic food experiences would inevitably shape his culinary approach and zeal for feeding others.

As his technique advanced, he made his way from one coast to the other in his pursuit of doing what he loved most: cooking comfort food with elegant flair. Read More

Who To Know

Combining Cultures and Passions: An Interview with Red Rooster Chef Rory Young

By Cyndi Amaya | June 7, 2012

Chef Rory Young

Many people often say that the one thing that can unite different cultures, even if the location, language, or customs vastly differ, is food. Clearly, every person eats and many cultures tend to have similar strong connections with food, even if the ingredients are different.

Similarly, most individuals have numerous passions in life, but it’s rare to see a seamless combination of them or transition from one to another. One exception, of course, can be between different arts since the common thread between all forms of art is creativity.

One particular chef at Red Rooster, Rory Young, has learned just how to combine not only cultures but also passions in life. Coming from a different culture than he was raised in, and having experienced different careers, Rory has now learned how to adapt to different customs, cuisines, and arts. From advertising to pastry and from Central America to the Upper West Side, Chef Rory sat down with us to share his many passions… Read More

Q & A

A Sweet Treat From Norda Chef Patrik Fredriksson for Swedish National Day

By MarcusSamuelsson.com | June 6, 2012

Photo: Florian Prischl

Photo: Florian Prischl

Happy Swedish National Day! Since 2005, Sweden has been celebrating its National Day where Swedes everywhere take the day off to share in tradition and fly that great blue and yellow flag. Unlike a lot of countries, Sweden does not have an independence day since it was not previously reined over by another country, so its Riksdag (parliament) decided that apart from the traditional Swedish Midsummer, Sweden should have a day dedicated to honoring its people and pride.

Today, June 6th, is the day and to honor Swedish National Day, we’re starting off our day by highlighting Norda’s Executive Pastry Chef, Patrik Fredriksson, who heads the pastry department at Marcus’s new Swedish establishment in Gothenburg. Check out our interview with Patrik and his recipe for Swedish Princess Cake to help kick off your Swedish National Day celebration. Read More

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Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

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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

Restaurants

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