Award-winning chef MarcusCooks shares the recipes he’ll be cooking this Juneteenth
. More than just a cookbook, it blended stories of Black creativity from a broad array of figures—both across the arts and activism—with recipes that wove a new story of how food has intersected historically with the cultural output of the African diaspora.
“Mentorship doesn’t have an age,” says Samuelsson. “I always suggest to young people to get an older mentor, and if you’re mid-career, get a younger mentor, because there’s this constant back and forth. It all comes down to curiosity, and I’m more curious about my field today than I was even when I started.”
But then, for Samuelsson, food has never just been about food. What marks Samuelsson out as a true individual within the U.S. food industry is his relentless drive to give back. ‘I just think it’s my duty,” he says. “When I was coming up, I was looking for a book like, or a restaurant like Red Rooster. I wanted to create a more democratic hospitality industry where people can have an opportunity to go after their own visions and dreams. I think that’s true for most creatives, whatever they do.
Cultivating this sense of togetherness has been a major part of Samuelsson’s mission, especially throughout the challenges facing the hospitality industry due to COVID. “I would say community is what really saved me and my family,” says Samuelsson who, immediately after the pandemic hit, shut down his Red Rooster restaurants and turned them into community kitchens with hunger nonprofit World Central Kitchen, eventually serving over 230,000 meals.
This Juneteenth, as the world slowly opens back up again, Samuelsson will be celebrating with family and friends in Los Angeles, most likely firing up the grill to cook some of the recipes he’s produced with a handful of his collaborators and protegées—chefs
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