Swedish-born star chef Marcus Samuelsson is a busy man. On the brink of opening the much-anticipated Red Rooster in his Harlem neighborhood, mornings are often rushed.
First things first: “I’m up around 7. I start with reading Swedish newspaper articles, skimming through them. I’ll read Aftonbladet, and the New York Times. Either I go to the gym or my wife and I go for a walk.”
Usual breakfast: “There’s a coffee shop around the corner from me, Patisserie des Ambassades, and I get a croissant around 8:30 or 9 — definitely no later than 9:30. At that time, they’re already playing loud West African music. Then I’m off to the Rooster.”
Favorite breakfast: My all time favorite is Swedish dark rye crisp bread with cod roe paste, called Kalles, and some cheese. That puts me right back home.
Weekend traditions: “If I sleep in, I sleep maybe half an hour more and I go for a run in the park. There are two luxuries for me — to be at home and to be in the park. I love going really early before anyone’s there. Then I watch a little bit of English soccer, and we’ll have breakfast in bed. Sometimes I’ll make sandwiches and tea.”