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We are enjoying our BlueStar range on a daily basis and always receive compliments on its appearance."

Steve Irey - Redding, CA

Owner of a BlueStar 48” Freestanding Gas Range with a Griddle (RNB486GSS)

Catching up with chef Marcus Samuelsson

th review_recipewizards_june22Recipewizards.com

Published: June 22, 2010

 

Ten years before he won "Top Chefs Masters" in an upset victory, Ethiopian-born Swede Marcus Samuelsson conquered the New York dining world with his contemporary take on Scandinavian cuisine at Aquavit. Later, he took on the challenges of Japanese fusion (Riingo), gourmet hamburgers (Marc Burger) and modern American seafood (C-House). This fall he's embarking on another ambitious project: an American, farm-to-table restaurant in Harlem. This love of American food culture was clear from his 2009 cookbook "The American Table," which interspersed innovative recipes with stories of regional foods and cooks. We caught up with Samuelsson (before his big win) at the launch of a new line of cooking ranges he designed for BlueStar Ranges. Q: What were your goals in designing a range? A: Heat! We have a 22,000 BTU burner while most people at home have 12 or 14. I wanted to blend high power and low temperature control so you can cook more precisely. Interest in food is at an all-time high, and so the consumer demands many of the same things we have in our kitchens. They want the same knives, they want the same cookware we have in the restaurant, and now we can give them some of those things on the range.


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