I believe that a hundred years from now, when people look back at the 20th century, they will look at Miles, Bird, Clifford Brown, Ella and Dizzy, among elders as our Mozarts, our Chopins, our Bachs and Beethovens.
John Brown first swam into my vision in the 1960s when I was a political activist in the civil rights movement and the anti-war movement at Chapel Hill, where I went to university.
Louise Brown's birth marked the end of the beginning of human IVF, acclaimed at the Royal College of Obstetricians and Gynaecologists. This event was snubbed by some clinicians now styled as 'pioneers', who shouted that the test-tube claim was a fake...
I always worked in institutions, I never had a restaurant of my own before, but I have opened over 30 hotels, restaurants and casinos. I understand what it takes to keep them running.
One night all the James Brown band was playing on stage and I look in the back and I could see Mick Jagger and Keith Richards trying to get in the club and they couldn't get in cause it was to crowded.
There's something majestic about a 30-pound Chinook salmon roasted and served whole - people get excited when you present it with the head and tail on. It has beautifully browned skin and extraordinary bright red flesh when you cut into it.
I had one incident where my daughter said that a girl asked if she was a brown person. I said, 'We're black. You have black people, white people, Chinese people, Hispanic people; we're all brought up differently.'
He had golden-brown hair, the most vivid baby-blue eyes, and a body that belonged on the cover of Men’s Health magazine. Her gaze roamed over his broad shoulders and down his chest.
James Brown is the perfect example of flashy but classy. Classy doesn't have to mean boring. His gear was flamboyant but without being so over the top. The cape was probably the biggest part of his persona. He looked like Superman.
I'm not a fighter, but in my mind I'm fighting every day. 'What's new? What am I doing?' I'm fighting myself. My soul is samurai. My roots aren't samurai, but my soul is.
On behalf of my native Japan, I am grateful to the culinary community and hospitality industry for working together to raise much-needed funds to aid the tsunami and earthquake victims.
The darker the chocolate is, the more antioxidants it contains. So when eaten in moderation - just a few bites from a well-made dark chocolate bar, for instance - there's no need to feel bad about indulging once in a while.
Avocados have a creamy texture, making them a healthier replacement for ingredients like butter and mayo in recipes, though they do contain a surprisingly large amount of fat - a whopping 30 grams per medium-sized avocado.
I think the kitchen is the new garage. And I think for a guy that wants to go out and be an evolved person, he should know about his local favorite restaurant. He should know how to cook something.
As people of color, it took a whole generation in many ways to get us out of the kitchen, and it's gonna take us the same whole generation to get us back into the kitchen and have ownership of restaurants, hotels and stuff like that.
The choices politicians make must be based on values - not an arbitrary, axe-wielding approach to public spending or a dismal exchange between Gordon Brown and David Cameron about percentages that sounds like an argument between different book-keeper...
When I was 14, I decided that I really wanted to pursue polo more, so I asked my parents if it would be okay for me to go live on a farm outside the city so I could play.
Organizing ahead of time makes the work more enjoyable. Chefs cut up the onions and have the ingredients lined up ahead of time and have them ready to go. When everything is organized you can clean as you go and it makes everything so much easier and...
Music was around in my family in two ways. My mother would occasionally sing to me, but I was mostly stimulated by the classical music my father had left behind. I had an ear for music, I suppose, so that's what began my interest in music.
Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is ...
I think about food all the time. It's my passion; it's my profession. But some people think about food all the time because they're hungry. We can put an end to this if we join forces and lend a hand.
