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.”
Inside look at NUMC's aging infrastructure President and CEO of Nassau University Medical Center Thomas Stokes explains the problems caused by the aging infrastructure within the hospital. Newsday Associate Editor Joye Brown reports.
Inside look at NUMC's aging infrastructure President and CEO of Nassau University Medical Center Thomas Stokes explains the problems caused by the aging infrastructure within the hospital. Newsday Associate Editor Joye Brown reports.
