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 honey yardbird. In this conversation, taped live on stage at the Museum of the City of New York, Samuelsson talks about the life experiences that have informed his approach to food. He responds to criticism of his Red Rooster restaurants, and tells us about a dish he’s working on that gives a rare window into the mind of a chef.

This episode originally aired on August 5, 2019, and was produced by Dan Pashman, Anne Saini, Ngofeen Mputubwele, Peter Clowney, and Jared O'Connell. The Sporkful team now includes Dan Pashman, Emma Morgenstern, Andres O'Hara, Kameel Stanley, and Jared O'Connell. This update was produced by Gianna Palmer.

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