Chef Marcus Samuelsson and Rocco DiSpirito Cook Arctic Char with Soy Butter

Chef Marcus Samuelsson cooks arctic char with soy butter and cucumber fennel salad with Rocco DiSpirito and Ed Tinoco in Metropolis by Marcus Samuelsson at the Performing Arts Center in Downtown Manhattan. Get the Recipe: https://downtownny.com/wp-content/uploads/2024/02/Chef-Marcus-Samuelssons-Arctic-Char-with-Cucumber-Fennel-Salad-and-Soy-Butter.pdf Learn more about CCAP: https://ccapinc.org/ Watch more Cooking at Home: https://downtownny.com/cooking-at-home/ Click here to pre-register for the next episode this summer: https://downtownny.com/cooking-at-home/mailing-list/ - Questions with Marcus: 1. How do you characterize the food at metropolis? 2. Tell us about Ed Tinoco. 3. What do you cook for yourself at home for dinner? 4. Who is the most memorable guest you've ever cooked? 5. Tweezers or no? 6. You're on the board of directors for CCAP why is it such an important org? 7. Who was your role model coming up in your career? 8. What technique separates good from great cooks? 9. Advice for young chefs? 10. What's important about metropolis, why downtown? Host: Rocco DiSpirito Producer + videographer: Natalie Black Production assistant: David Fagbenro Culinary producer: Shelley Menaged Executive producer: Craig Raia Special thanks to: Chef Marcus Samuelsson Chef Ed Tinoco Chloe Mata Crane -- Marcus Samuelsson Bio: Marcus Samuelsson is the renowned chef behind many restaurants worldwide, including Red Rooster in Harlem (NYC) and Overtown (Miami); Hav and Mar in Chelsea (NYC); several MARCUS locations across the continent, and new additions Metropolis (World Trade Center, NYC) and Marcus Addis (Ethiopia). A multi-award winning chef - with multiple accolades from the James Beard Foundation as well as several Emmy awards - he's also a podcast host, producer and New York Times bestselling author. Ed Tinoco Bio: Raised in Queens, New York, Chef Ed Tinoco joins Metropolis as its Executive Chef. From his start in kitchens at the age of 16, his dedication and ambition have led to his rapid rise in the industry. At age 28, he took the reins as Executive Chef of Next Restaurant in Chicago, making him the youngest chef in the world-renowned Alinea Group portfolio of restaurants. His creative and ever-changing menus during his time at Next awarded him one Michelin star for 3 consecutive years. Tinoco continues to push the limits of his culinary perspective by taking influence from his passions of art, fashion + culture and translating them into his craft as a chef. Rocco DiSpirito Bio: James Beard Award-winning American chef Rocco DiSpirito is celebrated for his outstanding culinary skills, television personality, and authorship of fourteen cookbooks, three of which reached the New York Times #1 bestseller list. Union Pacific, his first restaurant, received three-stars from The New York Times and became a culinary landmark. His more recent celebrated re-imagining of the iconic Standard Grill, High Line, landed him a Michelin Guide listing and a notable two-star New York Times review. Honored with a James Beard Award for his book "Flavor," and Food & Wine Magazine's America's Best New Chef. His latest book "Everyday Delicious" will be published April 30, 2024 and you can order here - https://bit.ly/3vAaLSD A passionate philanthropist, Rocco has been advocating on behalf of missions for City Harvest, Downtown Alliance, Health Corps, God's Love We Deliver, Feeding America and more.