. >> anthony: marcus samuelsson. maybe you know him from such shows as -- a lot of them. ing memoir, his status as america's most recognizable black chef. but marcus isn't african-american. he's swedish-american or ethiopian-swedish-american or, look, it's complicated. what is true to say is that marcus samuelsson, like his wife maya, was born here in ethiopia. so, when was the last time you were, uh, you were in ethiopia? >> marcus: four years ago. and -- you can tell it's changed. it changed a lot. >> anthony: i'm interested in seeing an african country that was never, uh, colonized. it was never taken by europe. >> marcus: no, that sense of pride, and you really hit the nail on the head, i mean, that sense of pride is also the sense of that everyone wants to come back. >> anthony: how does it feel coming back? is it weird at all? you feel like you're coming home? >> marcus: it is weird, but, at the end of the day i always love it. i miss it. one foot of me is like just ethiopian, but then the other foot is just so swedish or american at this point, right? >> anthony: yo

the strongest seasonal hiring since 2017 joining us now to talk about what he's seeing, chef marcus samuelssonnd street burn it is good to see you, marcus. if you had to say the old dickens line, the best of times and the worst of times, would you say it is the best of times or is inflation still so pernicious that it just makes it, you may have a lot of new patrons, but rent's up, food costs are up is it the best of times and the worst of times >> yeah, i mean, i'm listening to the segment before, and the economy and the people, we're very strong and resilient. we heard about recession, but at the same time, you know, post covid people want to go out and we want to be with each other in restaurants. and summertime is always a tricky situation, especially for cities cities get more tourists and some places empty out during the summertime particularly for black and brown businesses, for minority-owned businesses, we have develop ed open doors, really an initiative that worked with both the minority-owned restaurants and the property owner because in order to understand the challenge that we hav

chef marcus samuelsson will be with us live next. old school hard work meets bold, new thinking, ♪ toactaid is 100% real milk, just without t lactose. delicious too. just ask my old friend, kevin. nothing like enjoying a cold one while watching the game. who's winning? we are, my friend. we are. ♪ hit it ♪ ♪ it takes two to make a thing go right ♪ ♪ it takes two to make it outta sight ♪ ♪ one, two, get loose now ♪ ♪ it takes two to make a... ♪ stay two nights and get a $ 50 best western gift card. book now at bestwestern.com. >>> today marks the third year juneteenth is recognized as a federal holiday. to help commemorate this day which marks the end of slavery, americans are encouraged to support minority-owned stores and restaurants. joining us now, marcus samuelson. good to see you, sir. >> good to see you z. >> as we talk about black history, it's important to talk about black futures as well. during the pandemic, a lot of people started new businesses. black and minority-owned businesses have some really specific challenges that i don't think we talk about enough. >> as a black b