
Marcus Samuelsson Says French Cuisine Isn't The Gold Standard (Reheat)
Chef Marcus Samuelsson was taught in culinary school that French cuisine is the gold standard of cooking. One day, he realized, “somebody lied." Samuelsson, a black Swede and the youngest chef to ever receive a three-star review from The New York Times (at age 23), has forged a new culinary ethos that permeates his restaurants in Harlem, Montreal, and London. His flagship restaurant, Red Rooster Harlem, combines Swedish and Ethiopian influences into dishes that have helped launch an empire. The menu includes cornbread with lingonberry butter, a salad with berbere vinaigrette, and his own take on fried chicken: a hot hon...
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B2 · 中高级
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, .
He has become a TV star and an internationally recognized chef.
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这一集适合你吗?
B2 · 中高级
能看懂电视新闻就会觉得轻松
- 93% 的单词在 B1 或更简单的水平。
- 每分钟 157 词:自然语速。
- 整集共有 98 个较难的单词(B2 及以上)。
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较难的单词(B2+)
Hey everyone, Dan here with a reheat for you featuring the one and only chef Marcus Samuelson. He has become a TV star and an internationally recognized chef. You may know him from his flagship restaurant Red Rooster Harlem, which combines Swedish and Ethiopian food, and a lot more, into dishes like cornbread with lingonberry butter and
a take on fried chicken called Hot Honey Yardbird. Marcus and I talk about how his grandmother Helga informed his relationship with food and his approach to getting to know Harlem. You really get a sense of how Marcus's life has shaped his approach to food.
Now, remember, there's an episode of The Sporkful you want us to reheat. Drop me a line, send me an email or voice memo to hello at sporkful.com. Tell me your first name, location, what episode you want to hear, and why. Thanks so much and enjoy.
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