Ethiopian - Chef | January 25, 1970 - 11
I love using rice as a flour; I'll grind roasted rice and dip fish in that. It gives a beautiful, crunchy texture.
Marcus Samuelsson
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Like all food, whether you're talking about Persian food, or Chinese food, or Swedish food, it's always a reflection of wars, trading, a bunch of good and a bunch of bad. But what's left is always the food story.
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I'm an American chef. I'm American. I live here. I love being here. But, of course, it is different. A black man's journey is different.
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I want people to understand my journey and to be inspired by that. You can be an immigrant, and if you work really hard, you can have your own restaurant.
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I don't distinguish the music I listen to from great music - it's just music. There shouldn't be an announcement that divides our food between what tastes good and what is good for us.
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What makes Harlem special is that at any given time, food seekers can not only find food deeply rooted in Southern, Latin and African traditions, but also can taste the newer Senegalese, Chinese, and Italian influences as well.
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In Ethiopia, food is often looked at through a strong spiritual lens, stronger than anywhere else I know. It's the focal point of weddings, births and funerals and is a daily ceremony from the preparation of the meal and the washing of hands to the sharing of meals.
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The reasons for food insecurity are many and varied. But part of the problem is the global farming systems.
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For centuries, soup kitchens have been a way for local communities to offer a way of support, both nutritional and emotional to their less lucky neighbors.
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Finding creative and effective ways to simultaneously give back and economically empower people is something that is increasingly important. Not everyone can open a business and directly create jobs in the way that we have at Red Rooster Harlem.
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It's often hard for us to imagine going without some of our luxuries like travel, dining out, or Internet, much less our basic necessities like food and water. But try for a minute to imagine how life would be with such deprivations.
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With all the endless varieties and toppings you can add to burgers, there's no need to keep munching on the boring burgers and ketchup found at all the tailgating events and BBQs.
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