The Chef and The Dietitian
When Chef Marcus Samuelsson (Chef) walked on stage to address my colleagues and I at a convention, I was uncharacteristically star struck. I sat as close as possible to the stage and on several occasions found myself nodding in agreement and clapping, even when no one else was. As an immigrant, I resonated with some of his experiences and felt extremely proud to hear the story of how a young Ethiopian man, adopted by a Sweedish couple, came to be one of the world’s most renowned chefs.
His presentation was “Brilliant” (yes, BRILLIANT) and here are 5 of the most poignant points he shared.
- Eat with a spiritual compass.
Much like many of us from the developing world, food and family played a central in Chef’s upbringing. At a young age his adoptive family taught him how to “Eat with a spiritual compass”- Eat locally, seasonally, preserving for later months and selling surpluses while taking care of others and being mindful of waste. His parents taught him to pick berries and edible mushrooms. An uncle showed him how to fish, cook a portion of the catch for the next meal, share some with neighbors, smoke some for later before selling the surpluses to the highest paying customers. His grandmother played a central role in his passion for food as she instilled in him the rules of the kitchen and a desire for cooking and converting leftovers into meals for days to come.
“Eating with a spiritual compass” begins at a young age. Get kids involved in the kitchen at a young age.
2. Cook For Yourself (and others of course)
Eating with a spiritual compass however begins in the kitchen and can only be easily navigated if people know how to cook. In today’s world of microwaves, fast food and artificial flavors, cooking is a skill that is disappearing rather quickly. I was fortunate enough to have a mother who believed in teaching her children life skills and by age 7, I was standing on a stool, with a “grown up” next to me of course, helping prepare the family meals. By 9, I was independently preparing dinner. Sadly, the value of cooking and transferring of this essential skill is rapidly disappearing in Africa and the rest of the old. Many girls (and dare I say adult women) do not know how to cook. Fortunately, the internet has many food bloggers sharing their skills and it is never too late to learn, even from a stranger.
On one my my travels, I could not resist Chef’s famous fried chicken from Uptown Brassierie in New York’s JFK Airport
3. Dream big Chef told what has become my favorite story about will. When told that he had a better chance of owning his own restaurant in the US, he wrote to the only 2 people that he knew in the country- Oprah and David Letterman- both powerful TV talk show hosts. They did not write back to him but he still pursued his dreams and worked to make them reality. Years later, Chef is recognized as being the youngest ever Chef to receive 3 Stars from the prestigious New York Times. He owns several restaurants including the legendary The Red Rooster in Harlem, New York. In addition, although he never heard back from Oprah, he has had the pleasure of cooking for her and distinguished guests like President Barack Obama. Dreams do come true! Write them down, live them, be them
4. Live a purpose driven life As you make your journey to the top, always remember to ask what you can do that has meaningful purpose. Today, Chef is instrumental in bringing farmer’s markets to inner city New York, providing access to fresh, healthy, culturally appropriate ingredients to people who otherwise would not have them. (Think eating with a spiritual compass). In addition to bringing people from all walks of life to Harlem, 75% of the Red Rooster’s workforce lives in Harlem- providing a means for them to be breadwinners fruits and vegetables to the inner city New York areas he works and lives in. In addition, he reaches out to the children by offering a regular, free cooking class.
5. Give back Chef’s purpose driven life extends beyond the streets of Harlem into the villages of Ethiopia. By procuring most of the spices used in his restaurant from Ethiopia, he provides a source of income for people in his home country. The money goes a long way with safe water running in neighborhoods and an increased focus on the education of the girl child. Since we know that educating the girl child is one of the most effective ways of reducing poverty, the effects of Chef’s interactions with the communities he works with will be felt for years and generations to come.
That afternoon, I left the conference with a renewed sense of empowerment. I immediately purchased the audio version of his book, Yes Chef! and listened to it all the way home. A few days later, I dined in one of his restaurants and purchased his cookbooks where I am expanding my list of favorite recipes to share with my family and friends so that they too can eat with a spiritual compass.
Thanks Chef. You inspire me!
Here’s to your health!
