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Perfect BLEND
Us Weekly
|February 26, 2024
This week celebrity chef Judy Joo chats with restaurateur Marcus Samuelsson about life in and out of the kitchen
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Renowned chef Marcus Samuelsson has many beloved dishes from his award-winning restaurants, but his current favorite is the Swediopian, a berbere-cured salmon with mustard seed and buckthorn served at his new 5,000-square-foot, seafood-based NYC establishment, Hav & Mar. "It's such a perfect representation of my Swedish and Ethiopian roots, which is the inspiration for the whole restaurant," says Samuelsson. "It's very close to my heart." The restaurateur talks to chef Judy Joo about spicing things up.
You're a chef, businessman, father and husband - how do you relax?
MS I like to paint or have a quiet dinner with my wife. I also really like being active, like swimming with my son.
Where do you draw your fashion inspo from?
Denne historien er fra February 26, 2024-utgaven av Us Weekly.
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