Marcus Samuelsson – Red Rooster Harlem, New York
Which knives do you use most often?
A 9″ chef knife and a 10″ slicer. The first gift I received when I became a chef was a MAC knife. I believe when you buy Japanese knives, you buy trust.
Why did you choose to become a chef?
My grandmother was a professional chef. From the age of six on, I spent hours with her learning how to make traditional Swedish foods. I just loved cooking!
What is your focus as a professional chef?
I like to create global cuisine that reflects my global view of life. That is why I love living in New York, because of the variety of culinary cultures and flavors that I can find here. To be a good chef, it is not enough to be able to prepare delicious food – one must have a passion for food. And you also have to be consistent, as you must serve two outstanding meals a day to each and every guest.
Do you have any advice for young chefs?
It is important to learn about other cultures and their cuisines. I traveled around the world for a year. As a young chef you should gain this basic knowledge, and complete a proper training, before trying to develop your own personal style. Good luck!
2004 Korin Knife Catalog