Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love … - Marcus Samuelsson

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It got to a point of where it was ruining my health and I just hated it. I hated doing it and I couldn't stop without some kind of help to get the longing for it out of my system.

Marcus Samuelsson

Larousse Gastronomique has always been the first and last word on classic European techniques and recipes. I love that it has expanded its reach to cover world cuisines and modern culinary innovations, making it more indispensable than ever.

Innovation, Innovations, Larousse, Technique, World

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I feel very fortunate that I was raised in a multicultural family, and it came through food.

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Hard work IS its own reward. Integrity IS priceless. Art DOES feed the soul.

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Cooking is in an honest profession where you cannot hide and let others do the work for you. You have to show up, work hard and prove you can do it faster and better. And find a mentor who will recognize your talent and push you in the right direction.

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You know that old expression "It's not whether you win or lose; it's how you play the game". That line was definitely not coined by a chef. Because for a chef, it's only about whether or not you pull through. If you fail, nobody cares how hard you tried.

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If you're cooking for someone important - whether it's your boss or a date - never try a new recipe and a new ingredient at the same time.

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