David Roldan


A Weekend in the Red Rooster Kitchen, Part II

By admin | April 20, 2012

Chef David doing pastry

By: David Roldan

On the second day of my weekend stage, I was able to work in the highly esteemed kitchen of Red Rooster. I had been looking forward to this for a long time and even more so after having dinner there upon my arrival to New York City. I was so impressed by Red Rooster Harlem; the energy coming out of that kitchen was incredible!

The Red Rooster chefs worked well together and I clocked in during one of the busiest times- brunch, on Easter Sunday none the less! The kitchen served over 400 covers that day for brunch alone! I got to help out in each station and see a great deal how each dish was made. I wasn’t the only curious person in the kitchen Read More


A Weekend in the Red Rooster Kitchen, Part I

By admin | April 19, 2012

Chef David in the kitchen

By: David Roldan

Going into it, I was nervous. I thought I wasn’t going to know a lot of their ingredients. But once I stepped into the kitchen, it felt good.

These were some of my fears going into Marcus Samuelsson’s kitchens at Red Rooster Harlem and Ginny’s Supper Club. I was visiting New York City for a long weekend and had the opportunity to stage under Executive Chefs of both kitchens, Michael Garrett and Jeremie Tomzcak. Although Marcus was out of town that weekend to check up on his new restaurant Norda, in Sweden, he still allowed me the chance to visit his restaurants and work under his chefs for the weekend.

A stage is a brief apprenticeship where you donate your time in a new kitchen for new knowledge. The main reason you partake in a stage, or estage, (“st-ah-je”) is because you want to learn under a particular chef of caliber, or a specific trade that you may not know about. Back in the days, there weren’t a lot of culinary schools, so young aspiring cooks would go to the chef of an established restaurant and offer to cook for free or for food. 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


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
Marc Burger