Food

How To'sTips

How To Apply To Culinary School

By Christopher Stewart | August 28, 2013

photo by yucca

Culinary Students

Having been raised in Sweden, Marcus didn’t go to culinary school in the States. Instead his path to becoming a professional chef started in high school when he applied to a specialized school where students could learn to hone their craft in fashion, dance, singing, and of course, cooking. Instead of the rigors of a program like the French Culinary Institute or the Culinary Institute of America, Marcus chopped and sweated his way through vocational school then through the toughest kitchens in Europe. Read his whole story in “Yes, Chef”, his award-winning memoir.

Culinary arts has now become a major career choice for all ages. In a time when chefs and culinary professionals are the new age rock stars, the number of people enrolling in culinary arts schools has risen significantly in the past few years. The food industry is bustling and producing great chefs and food industry professionals alike, and now going to culinary school seems to be a great option. Like any other school you look to apply to, choosing the right culinary school is key to your success and you want to make sure that the school matches who you are and your needs and career goals. Read More

Food for ThoughtHealth & Wellness

Top Five Foods to Avoid

By Kendall Kish | April 30, 2013

ice cream, worst foods to eat

Everyday there are new reports on what you should and should-not eat, new diet trends, and new food buzz-words. Of course if you eat a balanced diet of whole grains, lean protein, fruit, and vegetables, it’s okay to indulge every once in a while in your favorite guilty-pleasure food of choice. But there are certain foods that should be avoided as much as possible, and luckily there are plenty of flavorful and healthy substitutions you can make so you don’t have to feel like you are making sacrifices. Read More

EYE

THE EYE: Oak Wood Salad Servers

By Christopher Stewart | March 19, 2013

Screen Shot

Photo Courtesy of Georg Jensen

With warmer weather, brings unexpected dinner guests. I know that when the seasons change and the sun is shining, I enjoy hanging out with friends at home, laughing and eating, of course. And being fashionable shouldn’t only involve clothing; it should flow over into your entertaining. Who wants to serve and entertain with boring utensils? No one. The George Jensen Oak Wood salad servers do not fit into the category of boring. The wood design and stainless steel finishing will perfectly contrast with your bright crisp salad or perfectly roasted vegetables. Don’t just stop at serving great food. Be the hostess with the mostest, not only with delicious recipes, but with stylish serving utensils as well. Read More

Back to Basics

Back to Basics: Kale

By Kendall Kish | March 4, 2013

Photo: Kendall Kish

Name: Kale, or borecole, which most likely originates from the Dutch word boerenkool – meaning “farmer’s cabbage”.

Origins: A descendant of wild cabbage, kale is believed to have been brought to Europe around 600 B.C. by Celtic wanderers.

Nutritional Value: Kale is highly nutritious, but one aspect that makes it such a “superfood” is the fact that is has more nutritional value from fewer calories than almost any other food. Kale is also high in vitamins A, C, and K, fiber, anti-oxidants, and anti-inflammatory nutrients. Read More

CommunityHealth & Wellness

A Celebration of African Heritage and Health

By Sarah Dwyer | February 12, 2013

African Heritage Potluck Dinner

A few days ago, you couldn’t find my kitchen table as I anticipated correctly that every corner was covered by bowls and dishes of leafy greens, cabbages, millet, black-eyed peas, sweet potatoes, and layers of injera – the traditional whole-grain flatbread of Ethiopia. These were just some of the menu items I planned for an African heritage potluck I hosted to commemorate African Heritage & Health Week. Read More

Newsletter

Featured Recipe

Image by Rod Waddington Dinner

By Suzannah Schneider

Injera

More Recipes

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