Podcast appearances and mentions of Marcus Samuelsson

How is hospitality education evolving? Nicolas Graf, chaired professor and Associate Dean at New York University's Jonathan M Tisch Center of Hospitality, joins Dan today to discuss the realm of hospitality education. Their discussion spans Nicolas's unique career path that started from being a high school dropout and chef apprentice in Switzerland, to becoming a chaired professor of hospitality. They explore the essential role of hospitality in everyday life and its potential for significantly impacting careers. The two dive into the future of hospitality education, emerging pathways for students and apprentices, and the substantial impact of hosting hospitality conferences. The episode also highlights the importance of saying 'yes' to opportunities, the evolution of the experience economy, and how institutions like NYU are shaping the future of the hospitality industry.Takeaways: Say "yes" more often to opportunities that come your way, even if they are outside your comfort zone. These can lead to unexpectedly positive outcomes and career paths.Recognize that the hospitality industry offers multiple pathways, including traditional four-year degrees, apprenticeships, and associate degrees that can credit work-based experience. Explore these options based on your circumstances and goals.Take advantage of financial aid and scholarships offered by institutions like NYU, especially if financial constraints are a concern. These avenues can significantly reduce the economic burden of higher education.Understand that the principles of hospitality (such as making people feel cared for and appreciated) are applicable across various industries beyond hotels and restaurants. Develop and leverage these skills to enhance your career in any field.Strive to positively impact others through your work. Whether you're an educator, manager, or employee, making a difference in people's lives is deeply rewarding.Be open to different roles and industries throughout your career. Experiences in jobs like hotels, consulting, and even internships can provide diverse skills and perspectives that are highly valuable.Quote of the Show:“ One thing that's always been exciting for me is when you can positively impact someone else, and that's probably why I am doing what I'm doing.” - Nicolas GrafLinks:LinkedIn: https://www.linkedin.com/in/nicolas-graf/ Website: https://www.nyu.edu/ Shout Outs:0:41 - TAM's Incubator https://tamsincubator.com/ 0:49 - Jonathan M Tisch Center of Hospitality https://www.sps.nyu.edu/homepage/academics/divisions-and-departments/jonathan-m--tisch-center-of-hospitality.html 5:24 - Virginia Tech https://www.vt.edu/ 6:29 - University of Houston https://uh.edu/ 6:34 - Essex Business School https://www.essex.ac.uk/departments/essex-business-school 6:42 - Cornell University https://www.cornell.edu/ 10:37 - Pennsylvania State University https://www.psu.edu/ 12:15 - Langone Health NYU https://nyulangone.org/ 12:26 - Harvard University https://www.harvard.edu/ 14:43 - National Academy Foundation https://naf.org/ 15:30 - Marriott Family Foundation https://www.jwasmarriottfoundation.org/ 15:51 - Bill Marriott Institute of Hospitality https://hospitality.utah.edu/ 16:01 - University of Utah https://www.utah.edu/ 17:43 - Howard University https://howard.edu/ 17:46 - Marriott-Sorenson Center for Hospitality Leadership https://business.howard.edu/hospitality-leadership 20:23 - Pyramid Hospitality Group https://www.pyramidglobal.com/ 22:30 - Danny Meyer https://en.wikipedia.org/wiki/Danny_Meyer 22:32 - Setting the Table https://www.amazon.com/Setting-Table-Transforming-Hospitality-Business/dp/0060742763 24:01 - Pine and Gilmore https://strategichorizons.com/pine-and-gilmore/ 24:56 - Macy's https://www.macys.com/ 25:16 - Adrian Cheng https://www.linkedin.com/in/adrian-cheng-chi-kong/ 25:21 - Rosewood Hotels https://www.rosewoodhotels.com/en/default 27:18 - Ritz Carlton https://www.ritzcarlton.com/ 28:35 - Hilton https://www.hilton.com/en/ 29:19 - Capital One https://www.capitalone.com/ 29:56 - Wall Street Journal https://www.wsj.com/ 30:04 - Tiffany's https://www.tiffany.com/ 32:45 - Norwegian Cruise Line https://www.ncl.com/ 34:23 - Citizen M https://www.citizenm.com/ 42:45 - Johnson and Wales https://www.jwu.edu/ 42:58 - Chip Wade https://chipwade.com/ 42:59 - Union Square Hospitality Group https://www.ushg.com/ 43:02 - Marcus Samuelsson https://en.wikipedia.org/wiki/Marcus_Samuelsson 50:44 - Questrex https://questex.com/ 

This is a Vintage Selection from 2007The BanterThe Guys talk about restaurants being an integral part of emerging downtowns and about a yogurt shop that needs a bouncer.The ConversationThe Restaurant Guys host Marcus Sammuelson to talk about cuisines all over the world, particularly the regions of Africa. He wants to open people's eyes to the delicious flavors of African cuisine and expresses interest in opening an African restaurant someday. This dream finally happened in 2024!The Inside TrackThe Guys and Marcus discuss the uniqueness of the restaurant business and the power of food to communicate. “Food is an incredible thing! Through food, people can see your passion and your culture. You can teach people where you're from and what you believe in, which not every business can really do,” Marcus Sammuelson on The Restaurant Guys Podcast 2007BioMarcus Samuelsson is the chef behind many restaurants worldwide, including Red Rooster Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; “Marcus” restaurants in Atlanta and New Jersey, plus several international locations. His latest venture, Marcus DC debuts Spring 2025 at The Morrow in Washington DC. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.” He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef: Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend, and makes frequent appearances on Scandinavian TV. He is the author of multiple books including The New York Times bestseller Yes, Chef: A Memoir as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food.Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. Samuelsson wasThe Restaurant Guys LIVE with Chef Alex Guarnaschelli at the New Brunswick Performing Arts Center on Monday, May 12! VIP = After-Party with Alex! Tickets https://www.restaurantguyspodcast.com/rglivealexguarnaschelli Discount on Tickets AND Cocktail Party for Restaurant Guys Regulars on May 10 https://www.buzzsprout.com/2401692/subscribe Our Sponsors The Heldrich Hotel & Conference Centerhttps://www.theheldrich.com/ Magyar Bankhttps://www.magbank.com/ Withum Accountinghttps://www.withum.com/ Our Places Stage Left Steakhttps://www.stageleft.com/ Catherine Lombardi Restauranthttps://www.catherinelombardi.com/ Stage Left Wineshophttps://www.stageleftwineshop.com/ To hear more about food, wine and the finer things in life:https://www.instagram.com/restaurantguyspodcast/https://www.facebook.com/restaurantguysReach Out to The Guys!TheGuys@restaurantguyspodcast.com**Become a Restaurant Guys Regular and get two bonus episodes per month, bonus content and Regulars Only events.**Click Below!https://www.buzzsprout.com/2401692/subscribe

Marcus Samulesson, world renowned chef, restaurateur, and media personality discusses the story behind his culinary empire, from Red Rooster in Harlem to ventures around … Read More

Marcus Samuelsson är en känd och prisbelönad stjärnkock i USA, med rötter i Etiopien och uppväxt i Sverige.Han blev först uppmärksammad som kökschef i New York, där han vid 24 års ålder blev den yngsta kocken att få en trestjärnig recension från The New York Times. Senare öppnade han den framstående restaurangen Red Rooster i Harlem, som har blivit en central del av områdets matkultur.Samuelsson har också medverkat i flera TV-program, inklusive “Top Chef Masters”.Han är också en röst för förändring inom en bransch som länge präglats av strukturell rasism. Trots sina framgångar på några av världens mest prestigefyllda restauranger har han flera gånger vittnat om hur hans hudfärg fått honom att behandlas annorlunda – både i köken och i matsalarna.I sina intervjuer och böcker har Samuelsson berättat om hur han tidigt i karriären blev ifrågasatt, misstänkliggjord och ibland direkt osynliggjord, trots sin kompetens. Han har fått kämpa dubbelt – inte bara för att bevisa sin talang, utan också för att slå sig igenom fördomarna som genomsyrar den just världen. Det har handlat om allt från att inte få chansen att avancera, till att tvingas bära uniformer i köket medan andra vita kockar fick synas utåt som restaurangens ansikte. Men istället för att vända ryggen åt branschen valde Samuelsson att förändra den inifrån.Samt Även där poddar finns @youtube @acastsweden @spotifyswedenGillar du det vi gör och vill stötta oss gå isåfall gärna in och kom med förslag på gäster och innehåll.Glöm inte att prenumerera och tipsa om vår kanal! Tack för att ni tittar,delar och diskuterar! Visuals/Redigering: @danieltobar ***Detta är en personlig berättelse utifrån gästens perspektiv. Dialogiskt tar givetvis avstånd från all romantisering och glorifiering av droger, våld, kriminalitet, rasism, mobbing, trakasserier m.m.*** Hosted on Acast. See acast.com/privacy for more information.

Damian Lewis shares details on new series 'Wolf Hall: The Mirror and the Light.' Also, Michael Urie stops by to discuss his role in 'Shrinking.' Plus, ways to keep pets safe and healthy this spring. And, Chef Marcus Samuelsson shares a delicious roast jerk chicken recipe.

Scott Conant reflects on the surprising moment when a fan got his signature and book title, Peace, Love, and Pasta, tattooed. The chef talks about his daughters' evolving culinary skills and their growing interest in cooking. He shares his experience opening The Americano in Atlanta and hints at more restaurant projects in the works. The conversation shifts to the new competition show, House of Knives, where chefs have full creative freedom to showcase their skills without mystery ingredients or randomizers. He explains the show's unique format, the high level of talent among the contestants, and the dynamic judging panel featuring Marcus Samuelsson and Judy Joo. Scott shares his updated perfect food day, cooking heartfelt Italian dishes for his late grandparents and bringing his journey as a chef full circle. Follow Food Network on Instagram: HERE Follow Jaymee Sire on Instagram: HERE Follow Scott Conant on Instagram: HERE Follow Scott Conant on X: HERE Learn More About House of Knives: HERE Hosted on Acast. See acast.com/privacy for more information.

This week on Cooking Issues, Dave Arnold welcomes award-winning writer and cultural strategist Osayi Endolyn for a deep dive into the intersection of food, history, and storytelling. Known for her work on Rise with Marcus Samuelsson and Black Power Kitchen with Ghetto Gastro, Osayi shares insights on the creative chaos of book collaborations, the power of narrative in food culture, and why restaurant back offices are the most depressing places on earth.Other key topics:• The Salisbury Steak Deep Dive – Dave uncovers the bizarre origins of the 1950s TV dinner classic, tracing it back to Dr. James Salisbury's 19th-century obsession with muscle pulp and all-meat diets. Turns out, his theories were as questionable as his taste in food.• Restaurant Back-of-House Horror – Osayi and Dave break down the stark contrast between the guest-facing hospitality experience and the grim reality of most restaurant back offices: dimly lit, airless spaces that resemble a prison guard station more than a workplace.• The Art of Book Collaborations – From managing big personalities to balancing creative control, Osayi discusses what it's like to shape the voice of culinary icons while making sure her own perspective stays intact.• Popcorn Science – The crew debates the ultimate popping method, from Dutch oven techniques to the magic of Amish heirloom kernels. Plus, Dave reveals a game-changing sugar-lectin blend for perfect homemade kettle corn.• The Wisdom of Indigenous Food Systems – Osayi challenges the Western idea that food knowledge is a constant progression, arguing that many indigenous cultures already had it figured out centuries ago—before industrialized agriculture muddied the waters.• Tamale Fights – Nastassia goes on a tirade about the masa-to-filling ratio in tamales, declaring that anything but a meat-heavy filling is a failure. Osayi offers a more diplomatic take, but acknowledges that most places do skimp on the good stuff.• Coming Soon: Creole & Quail – Osayi previews her upcoming book with chef Nina Compton, a journey through the flavors of St. Lucia, New Orleans, and the broader Caribbean diaspora.Plus, Dave rants about overpriced popcorn salts, the absurdity of early diet culture, and why breaking into cars isn't what it used to be. All that and more, this week on Cooking Issues! Hosted on Acast. See acast.com/privacy for more information.

Sunny Anderson joins Drew Barrymore to host the "Hungry Games": a cooking competition between three teams (Pilar Valdes and Anne Burrell, Marcus Samuelsson and Valerie Bertinelli, Sohla El-Waylly and Ross Mathews). The teams must concoct something that is "swicy" (sweet and spicy), briny, and crunchy in order to win over the judges (Eric Ripert, Barbara "Babs" Costello, Gail Simmons). Who will win? Watch to find out! See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

In our November episode, we were joined by renowned chef Marcus Samuelsson, who offered some simple ideas to give your holiday meals a healthy twist. In this month's Key Note, Chef Marcus shares a simple recipe for injera, a super-nutritious bread that makes a great go-with for any meal. Bonus: For a chance to win Chef Marcus's book The Rise: Black Cooks and the Soul of American Food – complete with injera recipe – just share your favorite tip for making the holidays healthier at instagram.com/1199SEIUBenefitFunds or facebook.com/1199SEIUBenefitFunds. But hurry: Our book giveaway ends Saturday, November 30.  The Takeaway Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: www.1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; www.1199SEIUBenefits.org/healthyliving. Join WeightWatchers at a discounted rate of just $8 a month; $0 if you are living with diabetes or prediabetes: www.1199SEIUBenefits.org/ww. If you are living with type 2 diabetes, find out more about our partner Virta's diabetes reversal program: www.1199SEIUBenefits.org/news/virta. Get inspired by fellow members through our Members' Voices series: www.1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: www.1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: www.1199SEIUBenefits.org/wellnessevents. To order one of Chef Marcus's books, visit marcussamuelsson.com/shop. Guest Bio Marcus Samuelsson, award-winning chef, restaurateur, author and activist, is the esteemed chef behind many restaurants worldwide, including Red Rooster in Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; and several international locations, including the Bahamas, Canada and Ethiopia. Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration's first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.”  He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of the This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books, including The New York Times bestseller Yes, Chef: A Memoir, as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food. To complement his professional commitments, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. An active public speaker, Marcus hosted his first TED Talk at the world-famous Apollo Theater in 2012. He was invited back in 2024, when he was joined in conversation by renowned curator Thelma Golden to discuss the intersection of food, culture and community. He participates in lectures globally, most recently with the Gates Foundation and The New York Times during Climate Week NYC 2024. Follow Samuelsson on Instagram, Facebook, and X at @MarcusCooks and on TikTok at @Marcus_Cooks

Han är stjärnkocken som blev stor i New York genom sitt kärleksbrev till Sverige. Men vissa minnen från uppväxten har han aldrig tidigare pratat om. Lyssna på alla avsnitt i Sveriges Radio Play. Marcus Samuelsson bär på en trippelhet. Han är född i Etiopien, uppvuxen på Västkusten men levt sitt vuxna liv i New York. Livet började minst sagt dramatiskt och det är en serie tillfälligheter som räddar hans liv och ger honom möjligheten att bli den han blev.Frågan om adoption är aktuell och omdiskuterad, även politiskt då den förra regeringen tillsatte en adoptionskommission, som senast den 1 mars 2025 ska presentera sina slutsatser.Enligt Expressen tänker adoptionskommissionen föreslå ett förbud mot internationella adoptioner, enligt ett utkast som tidningen tagit del av. Regeringens särskilda utredare, Anna Singer, har hänvisat till att utkastet är ett arbetsmaterial.Frågan är oavsett svår och komplex. Hur ser Marcus Samuelsson på den, utifrån sina erfarenheter?”En svår tid att prata om”Efter gymnasiet lämnade Marcus Samuelsson för att satsa allt på kockyrket, och hamnade så småningom i New York, USA, där han blivit kvar.Han har utsetts till New Yorks bästa kock, lagat mat åt flera amerikanska presidenter och driver flera framgångsrika restauranger världen över. Sitt inflytande använder han också till att ge plats åt underrepresenterade grupper i yrket.Men framgångarna i den stora världen har skett till priset av flera brustna relationer i det privata.I den här Söndagsintervjun berättar han om den krocken, om rasismen han mötte under uppväxten och om orsaken till att han lämnade Sverige som ung vuxen. En orsak han länge dragit sig för att berätta och som utgör ett stort trauma ännu idag, 30 år senare.Programledare: Martin WicklinProducent: Filip BohmKontakt: sondagsintervjun@sr.se

Ready or not, the holidays are coming – along with the challenge of eating healthfully. To help us navigate the season's menus, we are joined this month by a special guest – Marcus Samuelsson, award-winning chef, restaurateur, author and activist. Chef Marcus shares cherished holiday memories, simple cooking techniques to make your holiday meals healthier and some not-so-common – and inexpensive – ingredients to boost the nutrition in your favorite recipes. Happy cooking! The Takeaway Start your health journey by making an appointment with your primary care physician. Don't have one? Find one at our Provider Directory: www.1199SEIUBenefits.org/find-a-provider. Visit the Healthy Living Resource Center for wellness tips, information and resources; www.1199SEIUBenefits.org/healthyliving. Join WeightWatchers at a discounted rate of just $8 a month; $0 if you are living with diabetes or prediabetes: www.1199SEIUBenefits.org/ww. If you are living with type 2 diabetes, find out more about our partner Virta's diabetes reversal program: www.1199SEIUBenefits.org/news/virta. Get inspired by fellow members through our Members' Voices series: www.1199SEIUBenefits.org/healthyliving/membervoices. Stop by our Benefits Channel to view webinars on building healthy meals, managing stress and more: www.1199SEIUBenefits.org/videos. Find a greenmarket near you by visiting grownyc.org/greenmarket/ourmarkets. Visit our YouTube Channel to view a wide collection of cooking demos and healthy living videos: youtube.com/@1199SEIUBenefitFunds/playlists Sample our wellness classes to exercise body and mind: www.1199SEIUBenefits.org/wellnessevents. To order one of Chef Marcus's cookbooks, visit marcussamuelsson.com/shop. Guest Bio Marcus Samuelsson, award-winning chef, restaurateur, author and activist, is the esteemed chef behind many restaurants worldwide, including Red Rooster in Harlem and Red Rooster Overtown in Miami; Hav & Mar in the Chelsea Arts District; Metropolis at the Perelman Performing Arts Center in lower Manhattan; and several international locations, including the Bahamas, Canada and Ethiopia. Samuelsson was the youngest person ever to receive a three-star review from The New York Times. He has won eight James Beard Foundation Awards and was the guest chef for the Obama Administration's first state dinner. In 2023, Marcus earned an Emmy Award for the Short Form Program “My Mark.”  He is a longstanding judge and TV personality on the hit Food Network show Chopped, head judge of Top Chef Family Style, and an Iron Chef on Netflix's rebooted Iron Chef: Quest for an Iron Legend. Samuelsson served as host and producer of the Seat at the Table audio series on Audible and co-host of the This Moment podcast with Swedish rapper Timbuktu on Acast. He is the author of multiple books, including The New York Times bestseller Yes, Chef: A Memoir, as well as the critically acclaimed The Rise: Black Cooks and the Soul of American Food. To complement his professional commitments, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. An active public speaker, Marcus hosted his first TED Talk at the world-famous Apollo Theater in 2012. He was invited back in 2024, when he was joined in conversation by renowned curator Thelma Golden to discuss the intersection of food, culture and community. He participates in lectures globally, most recently with the Gates Foundation and The New York Times during Climate Week NYC 2024. Follow Samuelsson on Instagram, Facebook, and X at @MarcusCooks and on TikTok at @Marcus_Cooks

Han är världskänd kock och krögare. Marcus Samuelsson, bosatt i New York sedan 25 år tillbaka, har lagat mat för flera amerikanska presidenter och förvandlade sin restaurang i Harlem till ett soppkök under pandemin. Han berättar om sin passion för matlagning och sitt engagemang i sociala frågor och hållbarhet. Marcus delar också sina tankar om det amerikanska presidentvalet och vikten av demokrati. Lyssna på alla avsnitt i Sveriges Radio Play.

“We sit on some of the best grains in the world… things that can grow in really tough environments and give you harvests several times a year.”Celebrity chef Marcus Samuelsson was born in Ethiopia but was adopted by a Swedish couple and taken to Sweden as a small child after his mother died of tuberculosis.After travelling across Europe and to Japan for his training, he rose to prominence as a chef in the US - cooking for the rich and famous including Barack and Michelle Obama, Desmond Tutu, Nelson Mandela and Oprah Winfrey. He's recently opened a restaurant in Addis Ababa – to add to those he already runs in New York City and elsewhere.And now he's on a mission to get people to eat more African grains like millet, teff, and sorghum - arguing they're more sustainable, climate resistant and nutritious.For Africa Daily, Mpho Lakaje talks to him about his passion for African grains as well as what influenced him in his journey to becoming a successful businessman and chef.

Today on our episode #397 of All in the Industry®, Shari Bayer's guest is Lee Anne Wong, Executive Chef and Owner of Koko Head Cafe in Honolulu, Hawaii. A native of Troy, NY, Lee Anne graduated from the International Culinary Center (ICC), formerly known as the French Culinary Institute, in NYC, and began her culinary training at Marcus Samuelsson's Aquavit before playing an integral role in the opening of Jean-Georges Vongerichten's Restaurant 66. She went on to work as the Executive Chef of Event Operations at ICC, during which time she was featured on Season One of Bravo's Flagship Series Top Chef, and subsequently was hired as the series' Supervising Culinary Producer for the next 6 seasons, helping to build the show into the powerhouse that it is today. Lee Anne has also appeared as a competitor on The Next Iron Chef, Chopped, and Tournament of Champions, as well as participated on Season 17 of Top Chef All Stars. In late 2013, Lee Anne moved from NYC to Honolulu where in 2014, she debuted Koko Head Cafe—an island style brunch house in the Kaimuki neighborhood—to popular acclaim, and was recognized on the cover of Honolulu Magazine, as well as in Bon Appétit and Food & Wine, among other publications. In August 2014, she released her first cookbook, Dumplings All Day Wong, and in 2016, she joined Hawaiian Airlines as a guest chef, and in 2018, she was named Executive Chef for the airline. In March of 2019, she moved to Maui with family, and her latest project was Papa'aina, where she was reimagining the restaurant at the Pioneer Inn, Maui's oldest hotel located in historic Old Lahaina at the Harbor. In August of 2023, Lee Anne and residents of Maui were suddenly faced with wildfires, which devastated large sections of their homeland, losing the restaurant and hotel. On today's show, Shari sits down with Lee Anne in Chicago during the James Beard Awards weekend in June to talk about her impressive career and the impact of this tragedy, and what we can do to help. Today's show also features Shari's PR tip to support people and businesses, especially when they are in times of need, and Solo Dining experience at Lula Cafe, Chef and Owner Jason Hammel's market-driven restaurant in Chicago's Logan Square neighborhood, which is celebrating its 25th anniversary, and recently won for Outstanding Hospitality at the James Beard Restaurant and Chef Awards 2024, which is a part of Shari's "On the Road" coverage of #JBFA on episode #396. **Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon) #chefwisebook  Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

This week's Eye on Travel Podcast with Peter Greenberg - from Aspen, Colorado. Peter talks with legendary chef Marcus Samuelsson on the changes in the restaurant industry from menus to tipping. Then, Peter sits down with Chef Caroline Glover on the financial tightrope of the restaurant business in the post pandemic world and what travelers need to know. Then, what about alcohol? Wine and spirits expert Tiffanie Barriere weighs in on the brave new world of wine, single malt whiskey, and mixology...and the challenge of airport bars.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This week's Eye on Travel Podcast with Peter Greenberg - from Aspen, Colorado. Peter talks with legendary chef Marcus Samuelsson on the changes in the restaurant industry from menus to tipping. Then, Peter sits down with Chef Caroline Glover on the financial tightrope of the restaurant business in the post pandemic world and what travelers need to know. Then, what about alcohol? Wine and spirits expert Tiffanie Barriere weighs in on the brave new world of wine, single malt whiskey, and mixology...and the challenge of airport bars.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today on our episode #390 of All in the Industry®, Shari Bayer's guest is Christina Grdovic, or Chris, an influential and inspiring leader in America's culinary world. Chris was previously the Publisher of Food & Wine for over a decade, and is currently the Head of Partnerships at Marc Lore's Wonder, a new kind of food hall, transforming delivery and mealtime. Chris is known for devoting the same endless energy and investment in nurturing people and culture as she does to refining strategy and building brands. With this powerful, focused combination, she has left an indelible mark on the companies and teams she's led. When Marc founded Wonder, Chris joined to identify and recruit chef and restaurant partners for the platform and help develop concepts for chefs José Andrés, Michael Symon, Marcus Samuelsson, Esther Choi and beloved classics DiFara Pizza and Tejas Barbecue, among others. As Publisher of Food & Wine, Chris transformed the Food & Wine Classic in Aspen, fortifying its status as America's premier food and wine festival. She launched myriad partnerships with culinary festivals in the U.S., Caribbean, and Mexico to create robust year-round offerings. Chris also spearheaded the partnership with Bravo that launched the network's Emmy Award-winning blockbuster hit, Top Chef. After departing Food & Wine, Chris founded a strategic consultancy advising the Infatuation, Fever Tree, and other culinary brands. Today's show also features Shari's PR tip to wonder; Industry News on James Kent, also known as Jamal James Kent, an outstanding chef, restaurateur, husband, father, and friend, who suddenly passed away on Saturday, June 15, 2024, from a heart attack at the young age of 45 -- a heartbreaking loss for our industry and beyond; as well as Industry News on The World's 50 Best Restaurants 2024 in Las Vegas and James Beard Awards 2024 in Chicago, which Shari attended for our "On the Road" coverage; plus, Shari's Solo Dining experience at Clark's Oyster Bar in Aspen during the Food & Wine Classic in Aspen 2024. Listen at Heritage Radio Network, Apple Podcasts or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. ** Check out Shari's book, Chefwise: Life Lessons from Leading Chefs Around the World (Phaidon, Spring 2023), available wherever books are sold! #chefwisebook** Listen at Heritage Radio Network; subscribe/rate/review our show at iTunes, Stitcher or Spotify. Follow us @allindustry. Thanks for being a part of All in the Industry®. Heritage Radio Network is a listener supported nonprofit podcast network. Support All in the Industry by becoming a member!All in the Industry is Powered by Simplecast.

Eric is joined today by Dawn Burrell of the Sound & Color Dinner Series. In her fourth appearance on the podcast she speaks with Eric about what she's been up to as of late, her upcoming Sound & Color dinner series, working with Marcus Samuelsson on a freelance project in Ethiopia, how Marcus helped her following her exit from Late August/Lucille's Hospitality Group, what she took away from her time overseas, coming up short on Season 20 of Top Chef, collaborating with chef Dominick Lee, her Social Sundays brunches at Sawyer Ice House, her love for hash, bringing back her Juneteenth Jubilee, working towards opening her own restaurant, what the timeline looks like right now for her own restaurant, and more! Follow Eric on Instagram/Threads @ericsandler. You can also reach Eric by emailing him at eric@culturemap.com. Check out some of his latest articles at Culturemap.com: Houston Chef Will Not Be City's Latest James Beard Award Winner Burger Joint Owners Roll Into Montrose with Street-Style Tacos Robb Report Names Buzzy Montrose Sushi Spot to Best New Restaurants List Houston Farmers Market Swaps Celeb Chef Taqueria for Family-Owned Tamales Houston Japanese Restaurant Crafts New, Premium Delivery Boxes

The secret magic of good food is that it brings people and cultures closer together. Chef Marcus Samuelsson taps into that magic at his acclaimed restaurants and through his cross-cultural approach to cooking. In conversation with art curator Thelma Golden, he expands on the rich fusion of modern Black cuisine and how each bite is a celebration of the diverse, creative and joyful power of food. (Visit ted.com/membership to support TED today and join more exclusive events like this one.)

2012 Giants Draft ClassRound 1 (32nd): David Wilson, RB, Virginia TechThe Giants originally wanted Doug Martin, but the Bucs traded ahead of them to select him 31st overall. David Wilson's career, unfortunately, is a story of what could have been, as a neck injury ended a promising start.Round 2 (63rd): Reuben Randle, WR, LSURandle played four seasons with the Giants, amassing 938 yards in 2014 and eight touchdowns in 2015. Despite his production, he faced issues such as being benched twice in 2014 for being late to meetings. Round 3 (94th): Jayron Hosley, DB, Virginia TechHosley played four seasons with the Giants, primarily as a right-side corner. His career was hampered by a series of minor injuries and a significant concussion. Round 4 (127th): Adrien Robinson, TE, CincinnatiDubbed by Jerry Reese as "the JPP of Tight Ends," Robinson had just 29 catches in four seasons in college but impressed with his workout. He spent three seasons with the Giants but saw minimal action in the first two years. Round 4 (131st): Brandon Mosley, Tackle, AuburnMosley initially played at Coffeyville Community College as a defensive end and tight end before converting to tackle at Auburn, where he started at right tackle for two seasons. He played two seasons with the Giants, appearing in 22 games with one start.Round 6 (201st): Matt McCants, Tackle, Alabama-BirminghamMcCants spent his rookie year on the Giants' practice squad and was cut in 2013. Round 7 (239th): Markus Kuhn, DT, North Carolina StateBorn and raised in Germany, Kuhn learned about football while on vacation in Florida. He played for the Weinheim Longhorns in Germany before joining NC State.2012 Draft OverallThis draft class was highly disappointing for the Giants. David Wilson showed promise but was derailed by a neck injury, making the pick a poor return on investment. Reuben Randle was the best pick in the draft but was let go despite the Giants' need at receiver.Giants Assistant GM Brandon Brown to Attend the Ozzie Newsome General Manager ForumThe NFL, in partnership with the Black College Hall of Fame, is hosting the Ozzie Newsome General Manager Forum on June 17th and 18th. The forum focuses on helping young executives grow and develop. Giants Assistant GM Brandon Brown will be one of the 10 panelists at the event, sharing his insights and experiences.Tommy DeVito and his Agent Sean Stellato Appear on Yes Network's Home PlateTommy DeVito and his agent, Sean Stellato, recently appeared on Yes Network's Home Plate. In this episode, celebrity chef Marcus Samuelsson joined them to visit Patsy's, a family-owned Italian restaurant originally made famous by Frank Sinatra. They were shown around the place by Pasquale “Patsy” Scognamillo, the founder's grandson and just the third chef in the restaurant's 80-year history.4 Ex-Giants are Now UFL ChampionsMatt Holder of Bleacher Report Says the Giants Have the 2nd Worst Defense in the NFLPFF Ranks John Michael Schmitz as One of the Worst Centers in the LeagueJason Sehorn's Daughter ArrestedWARNING, THINGS GET HAIRY HERE:Eagles LB Terrell Lewis Accused of Not Paying OnlyFans Model for Services#Support the Show.All Episodes are shot LIVE with fan interactions on Youtube, Facebook, Twitter, & TwitchSponsor the show at: https://www.buymeacoffee.com/2giantgoofballsInterested in starting a podcast. We recommend using buzzsprout: https://www.buzzsprout.com/?referrer_id=2012368

The secret magic of good food is that it brings people and cultures closer together. Chef Marcus Samuelsson taps into that magic at his acclaimed restaurants and through his cross-cultural approach to cooking. In conversation with art curator Thelma Golden, he expands on the rich fusion of modern Black cuisine and how each bite is a celebration of the diverse, creative and joyful power of food. (Visit ted.com/membership to support TED today and join more exclusive events like this one.)

The secret magic of good food is that it brings people and cultures closer together. Chef Marcus Samuelsson taps into that magic at his acclaimed restaurants and through his cross-cultural approach to cooking. In conversation with art curator Thelma Golden, he expands on the rich fusion of modern Black cuisine and how each bite is a celebration of the diverse, creative and joyful power of food. (Visit ted.com/membership to support TED today and join more exclusive events like this one.)

Two-time Emmy and Three-time NAACP Image Award-winning television Executive Producer interviewed Chef Marcus Samuelsson.    When you hear someone utter the words “Culinary History of America”, the phrase “Black Excellence” is not the first thing that comes to mind. While Black cooks have played a major role in shaping the landscape of America's culinary culture, their history and accomplishments continue to be told in the dark, underrecognized by the wider world. Well, here to shed some light on this hidden history is Red Rooster's very own Head Chef, Chef Marcus Samuelsson, through his book, The Rise: Black Cooks and the Soul of American Food: A Cookbook. Make sure to bring your good eating pants and your academia caps to this episode of Money Making Conversations Master Class as we do a deep dive into the culinary history of America and the role that the African diaspora played in shaping it. The James Beard award-winning chef says his flagship restaurant, Red Rooster, became his "haven" during the height of pandemic. Working with José Andrés' World Central Kitchen organization, Samuelsson converted the restaurant to a community kitchen. Over the course of six months, Red Rooster served more than 200,000 meals to first responders and others in need. "It was a place for me when our world was so ripped apart and no one knew what to do," he says. Samuelsson says feeding the community during the pandemic also changed the way he thought about his industry. "The word 'restaurant' actually means to restore your community. And in the worst of times, I think that the restaurant, the hospitality industry really stepped up," he says.Support the show: https://www.steveharveyfm.com/See omnystudio.com/listener for privacy information.

Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); Metropolis at PAC-NYC; Marcus Bar & Grille in Atlanta and its Live! flagship at American Dream (NJ); and several MARCUS locations including the Bahamas, Montreal and most recently Addis Ababa, Ethiopia.  Samuelsson was the youngest person to receive a three-star review from The New York Times and was the guest chef for the Obama Administration's first state dinner. He has won eight James Beard Foundation Awards and recently won a 2023 Emmy Award for the Short Form Program “My Mark.” Samuelsson hosted the critically acclaimed No Passport Required on PBS. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also recently appeared as an Iron Chef on Netflix's Iron Chef: Quest for an Iron Legend. Samuelsson also hosted and produced the Seat at the Table on Audible and co-hosted This Moment podcast with Swedish rapper Timbuktu on ACAST.  A committed philanthropist, Samuelsson is co-chair of Careers through Culinary Arts Program (C-CAP), which focuses on helping underserved youth. During the COVID-19 pandemic, Samuelsson converted his restaurants Red Rooster Harlem and Red Rooster Overtown into community kitchens in partnership with World Central Kitchen, serving well over 280k meals to those in need. In Newark, Samuelsson's Marcus B&P partnered with Audible and World Central Kitchen to create Newark Working Kitchens, which has engaged 37 local restaurants to provide 1.5 million meals to those in need. Samuelsson also co-produces the annual Harlem EatUp! Festival, which celebrates the food, art, and culture of Harlem.  He is the author of several cookbooks, the New York Times bestselling memoir Yes, Chef: A Memoir and his latest book, The Rise: Black Cooks and the Soul of American Food. Follow Samuelsson on Instagram, Facebook, and Twitter at @MarcusCooks and on TikTok at @Marcus_Cooks. On this episode of The One Way Ticket Show, Samuelsson offers his one way ticket destination is a toss-up between Rio de Janeiro and space! In the course of the conversation, Samuelsson shares: 1.     The allure of both Rio and space 2.     The role soccer great, Pelé, played in his life 3.     The link between memory and food and how that's carried out in his work 4.     How he draws on his Ethiopian and Swedish heritages 5.     What Harlem means to him 6.     His community and charity work 7.     Inspiration for his unique sartorial sense 8.     Why his happy space is to go into a small restaurant in Japan and watch the chefs go to work.  

On this episode -- originally released in 2022 -- José talks to chef Marcus Samuelsson about his journey from Ethiopia to Sweden to the finest kitchens of Europe and New York and how the pandemic gave him new purpose. Plus José makes surprisingly easy appetizers with velvety smoked salmon.See omnystudio.com/listener for privacy information.

On this episode -- originally released in 2022 -- José talks to chef Marcus Samuelsson about his journey from Ethiopia to Sweden to the finest kitchens of Europe and New York and how the pandemic gave him new purpose. Plus José makes surprisingly easy appetizers with velvety smoked salmon.See omnystudio.com/listener for privacy information.

We begin the show by talking with (pinch us!) food writer and reporter Priya Krishna of the New York Times. She shares some of the stories behind her new book, Priya's Kitchen Adventures. It's a cookbook for kids! And, Priya talks about some of her most meaningful reporting for the Times to date: her video series On the Job, where she shines a light on the unseen workers of New York City's food scene. Priya also previews Chefs!, the Connecticut Forum's live, unscripted panel discussion taking place at The Bushnell on Tuesday, May 21 at 7:30 PM. Priya's fellow panelists are Marcus Samuelsson and Gail Simmons, and the event is moderated by Sam Sifton. Go to CT Public's website for a chance to win free tickets to the event or buy your tickets directly from The Connecticut Forum. Also this hour, Azeem (Blessings) Kareem and Sarah Rose Kareem of Samad Gardens Initiative describe how they teach newbie gardeners and farmers how to grow food for themselves and their communities. You'll learn how to connect with Nature by growing vegetables, greens, and herbs in recycled egg cartons, milk jugs or buckets. Plus, you've heard of CSAs. What does it mean to be a “CSA grocery store?” We talk with Jocelyn Cerda (below), founder of Mercado Popular. Jocelyn is on a mission to work with BIPOC growers and makers to connect the Hartford community with fresh, healthy, local food. GUESTS: Priya Krishna: Food writer and contributor to the New York Times. She's the author or co-author of several books, including Cooking at Home (with David Chang) and Indian-ish with her mother, Ritu. Her latest book is Priya's Kitchen Adventures. (@priyakrishna) on Instagram Azeem (Blessings) Kareem and Sarah Rose Kareem: Founders of Samad Gardens Initiative, Bloomfield, Conn. (@samadgardensinitiative) on Facebook and (@samadgardensinitiative) on Instagram Jocelyn Cerda: Owner of Mercado Popular, Hartford, Conn. (@mercadopopct) on Facebook and (@mercadopopct) on Instagram FEATURED RECIPES: Watermelon Agua FrescaDahi Bahalla, Nana-Style LEARN MORE: Read/Listen: Azeem (Blessings) and Sarah Rose Kareem were profiled in Connecticut Public's series: BIPOC farmers in Conn. may be small in number, but they have plenty of stories to tell Watch: Sarah Rose Kareem demo: How to Make Apple Cider Vinegar Extract Watch: Sarah Rose and Azeem (Blessings) Kareem demo: How to Make Fermented Plant Juice Learn: Sign up for a Samad Gardens Initiative gardening class or find teas Learn: Fruition Seeds - Free Container Gardening Course (and many other resources on their website for new and seasoned growers) Learn: Sarah Rose and Azeem (Blessings) recommend Nigel Palmers book The Regenerative Growers Guide to Garden Amendments to new and aspiring growers Plan: Consult a Biodynamic Calendar to learn which tasks to do when and how to sync your growing with lunar and planetary influences. This show was produced by Robyn Doyon-Aitken, Meg Dalton, Tagan Engel, Katrice Claudio, Stephanie Stender, and Meg Fitzgerald. Our Social team includes Sabrina Herrera, Francesca Fontanez, Martha Castillo, Katherine Jimenez and Janae Spinato. Join the conversation on Facebook, Twitter, Instagram, and email: seasoned@ctpublic.org. Seasoned is available as a podcast on Apple Podcasts, Spotify, Amazon Music, TuneIn, Listen Notes, or wherever you get your podcasts. Subscribe and never miss an episode.Support the show: https://www.wnpr.org/donateSee omnystudio.com/listener for privacy information.

Pushing the boundaries of culinary artistryWitness culture and the unexpected converge, revealing the medley of tastes, sounds and experiences that influence the brand that is—Marcus Sameulsson. From a young age, Marcus aspired to be great by recognizing greatness in others. His path to becoming a decorated chef, restaurateur and philanthropist who's accolades include a 2023 Emmy Award (that makes two cameos in this podcast), was powered by creative and cultural experiences from his travels around the world. With restaurants spanning the US, Canada, Bahamas and his native Ethiopia, this eight-time James Beard Foundation award winner has inspired with his lyrical dishes from kitchens located in neighborhoods one might not expect to find them. Journey with us as Marcus dives into the why and how behind his ability to bring people and communities together while blurring the lines between music and cuisine until their cultural significance feels almost one and the same."Unglossy: Decoding Brand in Culture," is produced and distributed by Merrick Creative and hosted by Merrick Chief Creative Officer, Tom Frank, hip hop artist and founder of Pendulum Ink, Mickey Factz, and music industry veteran, Jeffrey Sledge. Tune in to on Apple Podcasts, Spotify, YouTube, or wherever you catch your podcasts. Follow us on Instagram @UnglossyPod to join the conversation and support the show at https://unglossypod.buzzsprout.com/Support the show

On this episode we speak with the phenomenal Marcus Samuelsson. Marcus is a chef, author, television star, teacher, philanthropist and style icon. Tune in to hear him talk to us about what he is passionate about, how his multi-cultural childhood influences him today and what he is truly excited about!

The 2023 Master Chef series was such a success that we decided to keep it going for another season! Prepare your palate for adventure, because Travel That Matters is about to take off (again) with the top tastemakers on a culinary journey around the globe, including Nancy Silverton, Wolfgang Puck, Charlie Palmer, Danny Meyer, Jonathan Waxman, and many more incredible chefs and restaurateurs.  In anticipation, listen (or relisten) to season 3 of Travel That Matters, the first iteration of the Master Chef series, and hear from Marcus Samuelsson, Amanda Freitag, Daniel Boulud, Gregory Gourdet, Curtis Stone, among others, who share their favorite destinations, inspiring travel stories, and insider tips.See omnystudio.com/listener for privacy information.

Telling a clear story about your product is a basic entrepreneurial skill. But to build enduring impact, you need to help amplify other stories — those that surround you in your community and your customers. Marcus Samuelsson has done just this with beloved restaurants such as Hav & Mar and Red Rooster, and through his media group that celebrates the richness of the world's cuisines and the stories embedded within them.Marcus shares how embracing a diversity of stories has let him create spaces where every individual's narrative is valued, and has opened up new avenues of inspiration for him as an entrepreneur and award-winning chef. Read a transcript of this episode: https://mastersofscale.comSubscribe to the Masters of Scale weekly newsletter: https://mastersofscale.com/subscribeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

The Supreme Court rejects Special Counsel Jack Smith's request to fast-track Trump's presidential immunity dispute. Our panel discusses what happens next. Plus, Laura Cotes answers viewer questions after a barrage of legal news hit the headlines this week. And, Biden is under pressure to act as the border crisis intensifies. Also, celebrity chef Marcus Samuelsson talks with Laura Coates about the importance of highlighting culinary traditions in America, and creator & showrunner Shawn Ryan joins to talk about his No.1 Netflix show, ‘The Night Agent'. Learn more about your ad choices. Visit megaphone.fm/adchoices

The Supreme Court rejects Special Counsel Jack Smith's request to fast-track Trump's presidential immunity dispute. Our panel discusses what happens next. Plus, Laura Cotes answers viewer questions after a barrage of legal news hit the headlines this week. And, Biden is under pressure to act as the border crisis intensifies. Also, celebrity chef Marcus Samuelsson talks with Laura Coates about the importance of highlighting culinary traditions in America, and creator & showrunner Shawn Ryan joins to talk about his No.1 Netflix show, ‘The Night Agent'. Learn more about your ad choices. Visit megaphone.fm/adchoices

Here's a preview of another podcast you might like: Travel That Matters. This episode features an interview with Marcus Samuelsson, an award-winning chef, restaurateur, cookbook author, philanthropist and food activist. Marcus shares with us what he eats at ballpark stadiums, where he goes to buy his spices and sauces in LA, and the differences in food and culinary scenes across the continent of Africa. Marcus also shares why food lovers should consider Sweden as a top destination. Marcus goes on to recount some wonderful stories from his experience in filming with Anthony Bourdain, as well as how filming No Passport Required (PBS) really exposed him to the bounty of food cultures across the U.S. (and what his favorite food cities are now.) Finally, Marcus talks about the impact one of the country's most cherished food writers, Jonathon Gold, had on the food scene in Los Angeles and beyond.See omnystudio.com/listener for privacy information.

Chef Ed Porter is a storyteller of many mediums. A man of myriad arts, Chef moved to Minneapolis from NY in 98 to open Marcus Samuelsson's second location of the legendary Aquavit. His love of food is equalled only by his love of music, as heard on his brand-new album "de zéro", for which he has been scheming up a multi-course meal to pair with each track. Wild, right??Chef gives Quam and Charles the scoop on that ambitious creative pursuit, and gets in the weeds about spicy food, New York food culture, embracing life in the Twin Cities all these years after moving from NY, and a bundle more, in addition to these topics of the week:❄️ It's the little things-- what seemingly innocuous activity makes you very happy?

Kate Abdo, Clint Dempsey, Charlie Davies and Mo Edu welcome in Ethiopian-born Swedish-American celebrity chef, restaurateur and television personality Marcus Samuelsson. He tells his story of adoption and survival at a young age, his pursuit of soccer, love of Arsenal, playing for GAIS, how his cooking origins began after being cut from the sport, and how the kitchen and the pitch share a lot of commonality. Samuelsson also discusses the the difficulties he faced early on as a black chef and how important it is to champion people that look like him. And finally, what it's like to cook for the likes of Presidents, musicians, and cultural figures from around the world. Kickin' It is available for free on the Audacy app as well as Apple Podcasts, Spotify, and wherever else you listen to podcasts.  Follow the Kickin' It team on Twitter: @CBSSportsGolazo, @kate_abdo, @CharlieDavies9, @MauriceEdu, @clint_dempsey Watch Kickin' It on the CBS Sports Golazo Network, the 24-hour soccer streaming network that is available for free on connected TV and mobile devices through the CBS Sports App and Pluto TV, and on CBSSports.com, as well as Paramount+. For more soccer coverage from CBS Sports, visit https://www.cbssports.com/soccer/ To hear more from the CBS Sports Podcast Network, visit https://www.cbssports.com/podcasts/ Watch UEFA Champions League, UEFA Europa League, UEFA Europa Conference League, Serie A, Coppa Italia, CONCACAF Nations League, NWSL, Scottish Premiership, Brasileiro, Argentine Primera División, soccer documentaries and more by subscribing Paramount Plus: https://www.paramountplus.com/home/ To learn more about listener data and our privacy practices visit: https://www.audacyinc.com/privacy-policy Learn more about your ad choices. Visit https://podcastchoices.com/adchoices

Marcus Samuelsson is the renowned chef behind many restaurants worldwide including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav & Mar in Chelsea (NYC); several MARCUS locations including the Bahamas, Newark, and Atlanta; and his newest concept, Metropolis at the Perelman Performing Arts Center (World Trade Center, NYC) which opened November 2023. Samuelsson was the youngest person to ever receive a three-star review from The New York Times and has won eight James Beard Foundation Awards. Additionally, Samuelsson has won numerous competition shows including Top Chef Masters and Chopped All-Stars and appears regularly on those franchises as a Judge. He also recently appeared as an Iron Chef on Netflix's Iron Chef: Quest for an Iron Legend. Samuelsson is the author of multiple books including The New York Times bestselling memoir Yes, Chef and The Rise: Black Cooks and the Soul of American Food. Follow Samuelsson on Instagram, Facebook, and Twitter at @MarcusCooks and on TikTok at @Marcus_Cooks.

Marcus Samuelsson Shares Insights on Tipping and Reviews in the Dining Experience + MoreSee omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

Sometimes, the universe introduces you to characters that truly shape your perspective on a subject. As a devoted food enthusiast, I'm always on the lookout for culinary wonders. One such marvel was my recent deep dive into the journey of Executive Chef Anthony Jones of Dirty Habit DC on the "Chef AF" podcast. So, let me share a tale that's sure to excite your inner foodie!Hailing from Sunderland, MD, Chef Jones is an epitome of talent and dedication. Early in life, he found himself enamored by the cooking prowess displayed on the original Iron Chef. If you're like me, you might recall spending hours glued to episodes of this iconic show. For Chef Jones, it wasn't just a show, but an inspiration. In a touching revelation, he said during the podcast, "The spark was the original episode of Iron Chef. That was the one that pretty much lit the fire in me."Fast forward a few years, and not only did he master the culinary arts, but he also took center stage, clinching the first place on an episode of Food Network's "Chopped". This title firmly placed him among the culinary elite. But Jones' journey doesn't stop there. He has been the driving force in kitchens from Miami to DC, working alongside legends like Marcus Samuelsson and earning accolades including a Michelin Bib Gourmand in 2022.Our chat transported me back to a time where his grandmother's kitchen played a symphony of tantalizing aromas. As Chef Jones fondly reminisced, "When you come back in the house for dinner, as soon as you open the door, all those aromas just hit you in the face. The garlic, the herbs…” For me, such memories make culinary adventures genuine and relatable. After all, isn't the essence of food intertwined with the memories they evoke?Now, let's talk about the magic happening at Dirty Habit DC. The ambiance is split between mysterious allure and atmospheric charm, a mirror to Chef Jones' own journey from humble roots to culinary acclaim. And as seasonally inspired dishes make their way to the table, one can't help but sense the influence of Jones' heritage. As he mentioned, traditional dishes like beans and cornbread, staples from his childhood, now find an elevated spot on the menu, paired with luxurious elements.If you ever find yourself at Dirty Habit, know that you're tasting dishes crafted by a chef whose journey is steeped in passion and grit. Whether it's his accolades like being a guest chef at the Worlds of Flavor Event or his participation in the Diaspora Kitchen Tour in Cameroon, Chef Jones brings a world of experience to his kitchen.To sum it up, in the world of culinary arts, it's not just about the dish but the story behind it. And with Chef Jones at the helm, Dirty Habit isn't just a restaurant; it's an odyssey of flavors, tradition, and innovation.

We chat with chef and TV host Marcus Samuelsson about his childhood in Ethiopia, his adoption by Swedish parents and the rich complexity of the Black experience in America, from cooking to culture. Plus, Joe Berkowitz reveals secrets from the little-known world of cheesemaking; Bianca Bosker gives us a history lesson on the humble fork; and we make hearty Soupe au Pistou.This episode is brought to you by Sleep Number and King Arthur Baking.Get this week's recipe for Soupe au Pistou here.We want to hear your culinary tips! Share your cooking hacks, secret ingredients or unexpected techniques with us for a chance to hear yourself on Milk Street Radio! Here's how: https://www.177milkstreet.com/radiotipsListen to Milk Street Radio on: Apple Podcasts | Stitcher | Spotify Hosted on Acast. See acast.com/privacy for more information.

Celebrities and influencers have a bigger impact than ever in the world of retail and restaurants. Hear from celebrity chef Marcus Samuelsson about what it's like to navigate this complex environment. On this episode: - Chef Marcus Samuelsson on what it's like owning and operating restaurants as a celebrity chef - Jay Norris of Guesst talks about the Open Doors Initiative, which helps to break down barriers of entry for Black-owned entrepreneurs - Ebere Anokute discusses the surprising findings of his new celebrity retail report - Sarah Malcom, founder of the Quiet Valor ad agency, will speak from her experience working with both celebrities and commercial real estate giants James Cook is the director of retail research in the Americas for JLL.  Subscribe: Apple Podcasts | Spotify | Google Podcasts Listen: WhereWeBuy.show  Alexa: Say "Enable the Where We Buy skill" Email: jamesd.cook@jll.com  Watch our video show, Everything We Know About Retail: http://everythingweknow.show/ Leave a message on the Where We Buy hotline. We may use it on an upcoming show. Call (602) 633-4061  Read more retail research here:  http://www.us.jll.com/retail Theme music is Run in the Night by The Good Lawdz, under Creative Commons license.  

Celebrity chef Marcus Samuelsson discusses Marcus Bar & Grille, now open in Atlanta's Old Fourth Ward. Plus, WABE podcast host Jewel Wicker tells us about “The Boom,” Yoshee takes the spotlight in our series “Speaking of Comedy,” and we hear about the Pianos for Peace Festival. See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Former 'Bachelorette' star Gabby Windey shares for the first time that she is dating a woman, telling "The View": "I don't want to live and not be living my full truth. I don't want to do that to myself. I don't want to do it to my girlfriend." Plus, we catch up with our friend and chef Marcus Samuelsson to talk all things Bahamas Culinary & Arts Festival and he serves up some dishes for the co-hosts! Learn more about your ad choices. Visit megaphone.fm/adchoices

The star of Food Network's “Chopped” and the head chef of Harlem's Red Rooster Marcus Samuelsson joins me at Fish Cheeks in NYC's Noho. Over coconut crab curry, we talk about discovering his birth family, how 9/11 and the pandemic shaped his New York experience, and Black chefs to keep your eye on. Want next week's episode now? Subscribe to Dinner's on Me PLUS. As a subscriber, not only do you get access to new episodes one week early, but you'll also be able to listen completely ad-free! Just click “Try Free” at the top of the Dinner's on Me show page on Apple Podcasts to start your free trial today. A Sony Music Entertainment & A Kid Named Beckett production. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Last month, for the very first time, Dinner SOS left the studio and took to the live stage! With the help of a few culinary geniuses, Padma Lakshmi, Marcus Samuelsson, and Ruth Reichl, we answered your cooking questions and some from the crowd! Learn more about your ad choices. Visit podcastchoices.com/adchoices

Television cookery competitions are big business – drawing audiences in their millions over multiple series. How did they become such a successful format? In this programme we go behind the scenes with competitors and judges. Ruth Alexander speaks to chef Simon Wood, who won the BBC's 'Masterchef' in 2015 and today runs two restaurants of his own in the United Kingdom; New York based chef Marcus Samuelsson, who has both competed in and appeared as a judge in multiple different shows including 'Top Chef', 'Iron Chef' and 'Chopped'; and food writer Gail Simmons, judge on 'Top Chef' in the United States for all twenty seasons to date. Tasha Oren is Associate Professor and Director of the Film and Media Studies Programe at Tufts University in Massachusetts, United States. She describes how food television has evolved over decades. And Ruth speaks to World Service listeners Mutinkhe Kaunda in Zambia and Andrew Laverghetta in the US about what they look for in a TV cooking competition. Clips from 'Iron Chef Japan' used courtesy of Fuji Television Network, Inc. If you'd like to contact the programme you can email – thefoodchain@bbc.co.uk Presented by Ruth Alexander. Produced by Beatrice Pickup. (Image: a hand holding up a trophy. Credit: Getty Images/BBC)

Henrik Lundqvist and Swedish chef and restaurateur, Marcus Samuelsson, discuss Marcus's early dreams of becoming a pro soccer player and how his passion for the craft of cooking ultimately led him to culinary stardom. Marcus shares his childhood journey of adoption from Ethiopia to Sweden, his culinary journey across the globe, and has passions for cooking, teaching, New York City and anyone's unique style.Club 30 is presented by Verizon.Become a member of Club 30 by following us on Instagram and Twitter. Brought to you by MSG Sports and Audiorama.See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

This is an encore episode of "The View." The co-hosts return Tuesday, Jan. 3 LIVE with all-new episodes. Eight-time James Beard award-winning chef Marcus Samuelsson shares how he's taking listeners inside some of the most iconic restaurants in his new audio series “Seat At The Table” and how his family spends the holidays. In Hot Topics, the co-hosts read to WNBA star Brittney Griner's release from Russian prison, and more. Learn more about your ad choices. Visit megaphone.fm/adchoices

5 employees and a 16-year-old boy have been killed inside a Virginia Walmart after an overnight manager of the store opened fire on his colleagues in a break room. Lorenzo Gamble, Brian Pendleton, Kellie Pyle, Randall Blevins, and Tyneka Johnson have all been identified as victims by so far by officials. Walmart employee Jessie Wilczewski gives her harrowing account of the ordeal, and how she miraculously survived.The DOJ is seeking Mike Pence's testimony in the January 6 criminal probe. Trump's former Acting Chief of Staff Mick Mulvaney joins to discuss whether Pence will comply, Trump's chaotic week of legal losses, and Kevin McCarthy facing a new term with a more extreme freedom caucus. Ethiopian born Swedish-American chef and restaurateur Marcus Samuelsson joins to discuss how more Americans are opting to eat out on Thanksgiving amid rising food prices, and the importance of celebrating cultural differences during the holiday season.Hosted by Kasie Hunt.To learn more about how CNN protects listener privacy, visit cnn.com/privacy