WEBVTT - "Summer Series: From The Beach With Marcus Samuelsson” 

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<v Speaker 1>Hello, listeners of Four Courses with Jeffrey Z. Carrion. It's

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<v Speaker 1>your host, Jeffrey. I'm here today to share a very

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<v Speaker 1>special announcement. One thing you may know about me from

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<v Speaker 1>social media is that I love meeting my friends from

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<v Speaker 1>the food world at events around the country, and I've

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<v Speaker 1>even made it an annual ritual to interview many of

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<v Speaker 1>them at the South Beach Wine and Food Festival in Miami.

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<v Speaker 1>So for the rest of this summer, we will be

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<v Speaker 1>bringing you our Summer Series from the Beach. East Friday,

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<v Speaker 1>will be publishing short and intimate conversations that I've had

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<v Speaker 1>with some of the top talent in the food world.

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<v Speaker 1>And even beyond. The conversations you'll here for the next

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<v Speaker 1>six weeks were recorded pool side at the w Hotel

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<v Speaker 1>and South Beach as my friends and I enjoyed great

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<v Speaker 1>cigars and magnums of rose as we discussed our past,

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<v Speaker 1>present and future. And without further delay, please enjoy Summer

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<v Speaker 1>Series from the Beach with fashion icon and world renowned

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<v Speaker 1>chef Marcus Samuelson. Everybody expounds at work, and when you

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<v Speaker 1>hear a lot of people on Instagram like it's about

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<v Speaker 1>just hard work, it's not just hard work. Hard work

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<v Speaker 1>gets you X y Z, but it can burn you

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<v Speaker 1>out and then you can become just someone who just

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<v Speaker 1>works very hard, without ambition, without sort of a systematic

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<v Speaker 1>sense of like what it is to perform. So I

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<v Speaker 1>think that you have really outperformed others. And the discussion

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<v Speaker 1>today is about how do you do that? How do

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<v Speaker 1>you stay like young, excited, okay, young ish, excited, forward looking,

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<v Speaker 1>aggressively expand, but make sure that you can deliver Marcus

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<v Speaker 1>Samuel so into every restaurant you open. So at fifty,

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<v Speaker 1>you're now opening more restaurants than you've ever done, which

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<v Speaker 1>is usually when people slow down, you're just getting started.

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<v Speaker 1>I mean, I love the game like I loved it, right,

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<v Speaker 1>and I think about high performance for a long time.

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<v Speaker 1>I think it's also how you take care of yourself. Right,

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<v Speaker 1>So for me, why I do it? How I do it?

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<v Speaker 1>You know the why? It's very important. Why do we

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<v Speaker 1>open over town? Right? I just hate this idea that

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<v Speaker 1>great food should be in one zip code and only

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<v Speaker 1>certain people should have access to it. That's bullshit. That's

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<v Speaker 1>not what America is. Americans like, let's have fantastic food

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<v Speaker 1>in every neighborhood and let's so that's what we open

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<v Speaker 1>over town and create job opportunities. And for me, I

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<v Speaker 1>get excited about that. I make sure I work out

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<v Speaker 1>in the morning. I'm your very no, it's it clears

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<v Speaker 1>your mind. It's not about, it's just about. And then

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<v Speaker 1>I'm off and then I'm excited to be like, Okay,

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<v Speaker 1>I can do this right. And if you go to

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<v Speaker 1>places like New York or Miami del A, no one

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<v Speaker 1>needs another restaurant. It's really if you want to add

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<v Speaker 1>value to the city that you love, I open a

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<v Speaker 1>restaurant because I love. It's like my love letter to

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<v Speaker 1>the city. You know what I mean. And if you

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<v Speaker 1>if that doesn't drive you, that doesn't get excited for

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<v Speaker 1>work with the cooks, to architect you know all of

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<v Speaker 1>that stuff, right? What what? What else is there? I mean?

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<v Speaker 1>For me, this is so exciting. Even when it doesn't

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<v Speaker 1>work out, I still learn something. So you're were in Bermuda?

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<v Speaker 1>How is Bermuda one of my favorite islands? Bermuda is amazing.

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<v Speaker 1>We've been very We've been very fortunate. We are really

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<v Speaker 1>lacking of good food and it's coming. It's hard. We

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<v Speaker 1>have our markets restaurant in Montreal at the fourth season,

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<v Speaker 1>I was doing really really well, and now we'll be

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<v Speaker 1>over town this year. So every every year probably wanted two.

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<v Speaker 1>We add wanted too. Is that the goal? Yeah, well

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<v Speaker 1>that's where we go. There's no goal. You just do it. Yeah,

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<v Speaker 1>if the city speaks to me and I'm excited, and

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<v Speaker 1>you know, in in Montreal, it was really about that

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<v Speaker 1>French connection and and creating seafood that I grew up with,

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<v Speaker 1>but in a more dynamic way. And you know, you

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<v Speaker 1>work with the fourth season in a magical city. Why

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<v Speaker 1>wouldn't you do that? You know exactly, So you do

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<v Speaker 1>your show No Passport required PPS. Fantastic show and one

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<v Speaker 1>of the ones that I most appreciated what you were.

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<v Speaker 1>You were in Los Angeles when you Armenians, Armenia. If

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<v Speaker 1>you're in Glendale, dropped the names a carrion, it will

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<v Speaker 1>get your ship for free, just just Glendale our name dropping. Ever.

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<v Speaker 1>I know, I know, Jeff Frown, They're really they're good people, right,

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<v Speaker 1>and it's a whole thing. It's like it's Persian, Lebanese, Armenian.

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<v Speaker 1>This country. People don't understand, like Glendale is like in

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<v Speaker 1>the Middle East, a big you know from Turkey, Lebanon,

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<v Speaker 1>Persia such a big footprint. It's amazing, really good. What

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<v Speaker 1>did you learn from doing that show? I mean that

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<v Speaker 1>show was made for you first of all, yea made

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<v Speaker 1>for you? No, absolutely. I learned that America's beauty is

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<v Speaker 1>really in this diversity and people are all we all

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<v Speaker 1>of us have amazing stories and through food we can

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<v Speaker 1>share it. Right. If we're gonna share it through politics, religion,

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<v Speaker 1>it gets hard. But if you want to share a

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<v Speaker 1>story through food, anyone opens the doors up. And as

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<v Speaker 1>a chef, just to take a step back and actually

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<v Speaker 1>listen to that not cooking, yeah, amazing. If you are

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<v Speaker 1>like that. Everybody loves food, I don't care what I mean.

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<v Speaker 1>You can sit around the table with you know, every

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<v Speaker 1>party there is in the world, and that you can

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<v Speaker 1>all disagree. You start eating, you're like, wow, it's delicious.

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<v Speaker 1>So one thing we actually creep on. It's kind of funny.

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<v Speaker 1>Out of look your kids, who is the one that's

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<v Speaker 1>moon drawn to my kids to cooking or what daddy does?

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<v Speaker 1>I think they all are. I would say my daughter

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<v Speaker 1>Madeline is sort of the most aggressively into the like

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<v Speaker 1>she's following dad a little bit. And I would say Anna,

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<v Speaker 1>my mid daughter on my mid she's ten. She probably

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<v Speaker 1>has the best taste buds of anyone. She'll said, Dad,

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<v Speaker 1>did did you put like ginger in this maple syrup?

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<v Speaker 1>Where while she's on iPhone like Instagram that ginger in this?

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<v Speaker 1>Like like what about Georgie? George just loves to eat,

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<v Speaker 1>eating with everything. You know, they just love to have that.

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<v Speaker 1>How is it being apparent? Oh? I love it. Zion

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<v Speaker 1>is Zion. He's three and a half going on twelve

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<v Speaker 1>or something. That right, World traveler, Yeah, World travelers coming

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<v Speaker 1>Landing asked we speaking actually, but he's just you know what,

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<v Speaker 1>it's just changes everything and you just get every day

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<v Speaker 1>there's something else. So I Chris Chris Bosh is on

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<v Speaker 1>here and he has five kids, and I said one

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<v Speaker 1>or some one word or phrase that you're trying to

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<v Speaker 1>pass on to your children. This is your first child, right,

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<v Speaker 1>so what is that one thing you wake up? I

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<v Speaker 1>wanted to make sure that Zion is humility, humble and understands.

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<v Speaker 1>He said, responsibility. I said, modesty, ulity. Yeah. One of

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<v Speaker 1>the things that I really loved about growing up in

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<v Speaker 1>Sweden was that my grandparents talked a lot about poverty,

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<v Speaker 1>but not in a bad way, but actually the work

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<v Speaker 1>ethic around that, right. And you know when you and

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<v Speaker 1>I talked a lot about your father, us being a

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<v Speaker 1>pianist and all that, it takes work, takes skill, and

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<v Speaker 1>that is why you're here today, right, It's all they

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<v Speaker 1>you know, they worked. We didn't have the idea of

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<v Speaker 1>performance back then, because performance was like you didn't eat.

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<v Speaker 1>This is different, you know for you and I and

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<v Speaker 1>the people that were talking about performances, like you're on

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<v Speaker 1>your highest level. You're an outlier almost, you're practicing ten

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<v Speaker 1>thousand hours in your life to do this one thing.

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<v Speaker 1>That's what we're talking about. They at least my parents

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<v Speaker 1>and your parents probably too. It was survival. It was

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<v Speaker 1>day to day. It was like, okay, we're okay, this

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<v Speaker 1>will be for tomorrow. We'll save a little for tomorrow.

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<v Speaker 1>We have some for the next day. When my father

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<v Speaker 1>went from he grew up in a fishing village and

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<v Speaker 1>when he said no to take over the fishing business

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<v Speaker 1>to go to school. He was the first one to

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<v Speaker 1>go to university and become a geologist. Everyone in the

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<v Speaker 1>village were upset, like what are you doing? What are

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<v Speaker 1>you doing? So when I became a chef. He was

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<v Speaker 1>always go for it right and go hard and do

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<v Speaker 1>your best. And I think that the humility, I think

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<v Speaker 1>it's the one thing that I really we work on that.

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<v Speaker 1>But we also so blessed. I mean, you talked about

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<v Speaker 1>opening restaurant, and we talked about working art. It's a privilege.

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<v Speaker 1>We have been fun. We're getting a chance to express

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<v Speaker 1>ourselves as creative. We're working with young guns. It is amazing,

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<v Speaker 1>Like even a hard day is a good day. It's

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<v Speaker 1>a hard day. And as far as performance goes, I

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<v Speaker 1>mean a lot of people don't understand that we have

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<v Speaker 1>really no hours. I mean this is basically a seven

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<v Speaker 1>occupation that you know. I asked everybody here what's the

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<v Speaker 1>first thing they do, and they all said, while I

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<v Speaker 1>go to the gym or I work out, but really

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<v Speaker 1>the first thing to do is check their email at

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<v Speaker 1>five o'clock in the morning and answer business cross. That's

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<v Speaker 1>what they do. And let's be honest, we're very lucky

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<v Speaker 1>to do what we do. But we're also a little

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<v Speaker 1>you know, there's a little we want to take care

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<v Speaker 1>of people. So how does that affect you? So performance

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<v Speaker 1>and taking care of people, taking care of yourself, what

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<v Speaker 1>is that for you? Because I know all you think

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<v Speaker 1>about is like doing the right thing by your staff.

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<v Speaker 1>You talk about yourself tribe, that tribe we have right.

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<v Speaker 1>First of all, you know we wouldn't be able to

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<v Speaker 1>do anything without our families. And you have an amazing

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<v Speaker 1>white market is always on your side. You're like, really

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<v Speaker 1>an amazing one two punch, right, you really are right.

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<v Speaker 1>But it starts with that tribe because if it doesn't

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<v Speaker 1>work at home, it doesn't work. Then the second tribe

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<v Speaker 1>is really I think the staff and what can we

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<v Speaker 1>collectively create, and then the audience, right, the customer. Without

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<v Speaker 1>the customer, we're not here. Profit is probably number ten

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<v Speaker 1>on that man, it's not the first thing you think about.

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<v Speaker 1>I think about all of these other things. How you

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<v Speaker 1>want to express yourself, doing the right thing, and humility.

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<v Speaker 1>And we also get we're very weird that as a

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<v Speaker 1>as a operator, because if we have a good cook

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<v Speaker 1>or a good chef, we already know who we're gonna

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<v Speaker 1>send her to or send him to him. If you

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<v Speaker 1>have a law firms, like I got a young up

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<v Speaker 1>and coming lawyer, you're keeping that lawyer. We share in everything.

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<v Speaker 1>Sometimes maybe the default, but that's also why we are

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<v Speaker 1>chefs or so unique. You know what I mean, there's

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<v Speaker 1>something abnormal about what we do. There is I feel abnormal,

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<v Speaker 1>credit of course, but it's also the abnormal. It is

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<v Speaker 1>also our beauty, all of us here, take all the

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<v Speaker 1>ship away, we would still cook, whether somebody would pay

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<v Speaker 1>us or not. Absolutely, Absolutely your routine. What is your routine?

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<v Speaker 1>Your physical nutrient based? And I know you're a soccer player.

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<v Speaker 1>I'm up early, love soccer. I love soccer, but early,

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<v Speaker 1>and then the first two hours before my son goes

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<v Speaker 1>to school, make breakfast, we talk, we have our moment,

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<v Speaker 1>then he gets ready to go to school. Then my

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<v Speaker 1>first work hours is really taking care of europe swedom.

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<v Speaker 1>By nine thirty, that's done with in the morning, yes,

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<v Speaker 1>and I've been up to six so and then I

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<v Speaker 1>want to go and work out and then I'll go

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<v Speaker 1>to work and then the day starts. Right. What do

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<v Speaker 1>you eat? I eat pretty liked actually, because I don't

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<v Speaker 1>like to be heavy, because once we come to work,

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<v Speaker 1>it's all about tasting by and I try not to

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<v Speaker 1>eat lunch because at that point I want two o'clock.

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<v Speaker 1>I've had meetings. People cook stuff, we taste, we argue

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<v Speaker 1>about it. We go back and forth. So I probably

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<v Speaker 1>had a lunch by everybody is fifty calories, so you

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<v Speaker 1>have ten bites or seven fifty calories full lunch. Absolutely.

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<v Speaker 1>Do you take a nap? Not anymore. I used to

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<v Speaker 1>take naps. Oh that's great and really good. It sounds

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<v Speaker 1>like old fashioned. I'm telling you, forty minutes just down,

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<v Speaker 1>even if you're not completely Yeah, think about in Spain

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<v Speaker 1>right this yes to us and all the stuff. So, yeah,

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<v Speaker 1>that's awesome. Because they have four bottles of wine, bring

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<v Speaker 1>that back, you would bring back. So what else is

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<v Speaker 1>on the horizon for you that you feel so excited

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<v Speaker 1>about that no one here really would know about. I'm

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<v Speaker 1>very excited about over Town because it's it's due. I'm

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<v Speaker 1>excited about that. And I also feel like our industry

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<v Speaker 1>as the whole, we're heading in the right direction. It

0:11:27.280 --> 0:11:29.160
<v Speaker 1>was murking for a minute. It was hard. You know,

0:11:29.280 --> 0:11:33.600
<v Speaker 1>everything changed, salaries, all of that stuff. We're getting better

0:11:33.640 --> 0:11:37.160
<v Speaker 1>were diversity, we're getting better with inclusion. Our food is

0:11:37.160 --> 0:11:39.840
<v Speaker 1>getting better. Small cities, asked you and I when we

0:11:39.880 --> 0:11:44.360
<v Speaker 1>travel around the country, just quick, everywhere in America, everywhere.

0:11:44.960 --> 0:11:47.760
<v Speaker 1>Everywhere used to be the big city. It's not any more.

0:11:47.800 --> 0:11:51.000
<v Speaker 1>It's everywhere, everywhere. It's really incredible. What's food city do you?

0:11:51.000 --> 0:11:54.960
<v Speaker 1>Are you excited about that? People might not know, well,

0:11:55.000 --> 0:11:57.800
<v Speaker 1>I know what's coming up as Tampa. Yeah, Tampa is

0:11:58.040 --> 0:12:02.040
<v Speaker 1>a sleepy town three million people next to St. Pete.

0:12:02.360 --> 0:12:05.000
<v Speaker 1>And you know, everybody is looking at it because it

0:12:05.120 --> 0:12:08.559
<v Speaker 1>is such such such incredible people there, and the food

0:12:08.640 --> 0:12:10.920
<v Speaker 1>is now just on the edge of being great. It's

0:12:10.920 --> 0:12:15.800
<v Speaker 1>not just burns used to be not anymore. Uh, Washington

0:12:15.880 --> 0:12:21.880
<v Speaker 1>d C. Washington d C is amazing, amazing five years.

0:12:22.160 --> 0:12:24.560
<v Speaker 1>It's been five years only, so it's like just gone

0:12:24.600 --> 0:12:27.880
<v Speaker 1>on fire. So what I love about the idea of

0:12:27.920 --> 0:12:32.079
<v Speaker 1>like these cities are that it takes only five years now.

0:12:32.240 --> 0:12:35.280
<v Speaker 1>Used to take a generation, a couple of decades, Now

0:12:35.320 --> 0:12:38.120
<v Speaker 1>it takes five years. You're in what happens chefs like

0:12:38.160 --> 0:12:40.560
<v Speaker 1>you myself, great chefs that come to New York their

0:12:40.640 --> 0:12:43.400
<v Speaker 1>work and they go back to their town and now

0:12:43.440 --> 0:12:47.480
<v Speaker 1>they're okay with opening in their small town. It's not like,

0:12:47.520 --> 0:12:49.400
<v Speaker 1>oh my god, I want to go to New York

0:12:49.400 --> 0:12:51.880
<v Speaker 1>and live there. It's like I'm going back and they

0:12:51.880 --> 0:12:55.040
<v Speaker 1>have an audience, you know, So chefs are returning, they

0:12:55.160 --> 0:12:58.360
<v Speaker 1>returning back. Look at Gavin Cason, what he's done. You

0:12:58.360 --> 0:13:01.800
<v Speaker 1>talk about performance that I took from. He took Danielle

0:13:01.800 --> 0:13:04.920
<v Speaker 1>back to Minnesota and has three ways class restaurants. He's

0:13:04.960 --> 0:13:07.599
<v Speaker 1>training a whole tribe to say, if you live in

0:13:07.640 --> 0:13:10.680
<v Speaker 1>the Midwestern your young cook, it was it was a desert.

0:13:10.720 --> 0:13:13.400
<v Speaker 1>It's a food desert. Unbelievable. And the way even when

0:13:13.480 --> 0:13:16.760
<v Speaker 1>Gavin even latter his story. When Gavin left Danielle two

0:13:16.840 --> 0:13:19.720
<v Speaker 1>years before he was leaving, he came to a bunch

0:13:19.800 --> 0:13:21.760
<v Speaker 1>of us, how do I do it? I said, you

0:13:21.800 --> 0:13:24.440
<v Speaker 1>include chef six months ago. Okay, I'm gonna go and

0:13:24.440 --> 0:13:27.079
<v Speaker 1>speak to Chef Danielle now about leaving. He talks to Danielle.

0:13:27.240 --> 0:13:29.920
<v Speaker 1>Danielle invests in his restaurants. Morrow. I mean, that's just

0:13:29.960 --> 0:13:33.360
<v Speaker 1>the book of how to exit where both are winning.

0:13:34.640 --> 0:13:38.760
<v Speaker 1>I mean, Gavin is textbook like unbelievable class. No, it's

0:13:38.760 --> 0:13:41.520
<v Speaker 1>when Daniel's class of course. I mean, of course, would

0:13:41.520 --> 0:13:44.200
<v Speaker 1>you talk about sharing with this industry. What people I

0:13:44.240 --> 0:13:47.880
<v Speaker 1>think are like learning is we are do something very

0:13:47.920 --> 0:13:51.160
<v Speaker 1>different than most people. I mean we raise money like

0:13:51.280 --> 0:13:54.120
<v Speaker 1>Crazy City Harvest Food Bank and all these organizations that

0:13:54.160 --> 0:13:56.920
<v Speaker 1>we there's too many to even this morning. What did

0:13:56.960 --> 0:13:59.640
<v Speaker 1>you said do right? He gathered a bunch chef's talk

0:13:59.720 --> 0:14:03.600
<v Speaker 1>about out World Center kitchen and how to improve. It

0:14:03.679 --> 0:14:06.000
<v Speaker 1>wasn't about how can I be learning out the restaurants,

0:14:06.040 --> 0:14:08.199
<v Speaker 1>like how can I help out exactly? And the egos.

0:14:08.280 --> 0:14:10.040
<v Speaker 1>We can put our egos aside. We have them and

0:14:10.080 --> 0:14:12.160
<v Speaker 1>we need them, but we put them aside really rapidly

0:14:12.440 --> 0:14:14.680
<v Speaker 1>because at the end of the day, we're just feeding people.