It is a love/hate relationship with brunch for Marcus Samuelsson and Hugh Acheson.
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[MUSIC] No I actually I abhor brunch. I love brunch.
I never thought I would say I would love brunch
actually but it is one of the biggest meals in
the restaurant. You know from a cook's point of view
it's probably the hardest meal period because it's eggs on
everything. And however you cook the eggs it's always they
should have been harder, they should have been softer but.
I've learned to love brunch. Brunch is purgatory. It's a
painful, painful experience coming in and cooking eggs eighteen different
ways. And then having you know the storied eggs Benedict
be ordered over and over again, and watching restaurants around
the country just butcher that classic. I love eggs Benedict.
I know, everybody does. America does but I mean. A
good one. Over 30 years they've distilled down to Knorr
instant powder as a sauce and just cheap eggs, and
cheap bacon and all these elements that are just not
equating to much on a plate. Just brunch as so
many [UNKNOWN] falls. That can occur. It's just tired people,
hung over people, exhausted people and it's all centered in
the kitchen and it emanates badly. One of the things
that I love about brunch though, I think it is
a completely American phenomena. I have taken sort of the
theme of brunch and moved it into my restaurants in
Sweden as well and it's actually the most popular meal
because You know brunch is such a casual meal. Where
you don't you know kids can run around and it's
a little bit like you know it's just a fest.
We have a big gospel brunch and the whole families
from all over the from Harlem all over the country
comes out so we have a lot of We'll have
a good time in front [UNKNOWN]. My want is for
a community to start dining out more evenly throughout the
week and not just all coming for brunch as the
accessible meal. [MUSIC]