Chef Marcus Samuelsson knows that the key to being a good chef is a lot like being a good athlete. You get up every day and keep pushing yourself.

Despite being told that his Blackness would never let him own a fine dining restaurant, he made his way cooking in Michelin-starred restaurants around the world. After landing in New York in his early 20s, he set his sights on building a restaurant empire, starting with the renowned Red Rooster in Harlem. Today, he is a James Beard award winner, Top Chef alum and host, philanthropist, and food activist.

As his career has soared, he has thought deeply about what Black cuisine means to this country and around the world. Marcus tells Jay about how he thinks Black cuisine, much like Blackness itself, is ever evolving. Plus, he gives his perspective on the restaurant industry's outlook in the pandemic, and why he says good food is a civil right.

For sponsor-free episodes, weekly bonus content, and more, subscribe to The Limits Plus at plus.npr.org/thelimits. On this week's Plus episode, Marcus gives tips on the kitchen tools you'll need to make great meals, even if cooking isn't your thing.

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