[Congressional Record (Bound Edition), Volume 157 (2011), Part 13]
[Extensions of Remarks]
[Page 18666]
[From the U.S. Government Publishing Office, www.gpo.gov]




                       A TRIBUTE TO CRAIG SAMUEL

                                 ______
                                 

                          HON. EDOLPHUS TOWNS

                              of new york

                    in the house of representatives

                       Thursday, December 1, 2011

  Mr. TOWNS. Mr. Speaker, I rise today to honor Mr. Craig Samuel for 
his culinary expertise that has infused Brooklyn with tastes from all 
over the world while celebrating the roots of New York culture.
  Born and raised in Bedford Stuyvesant, Brooklyn, Mr. Samuel developed 
a strong talent in visual art, and ultimately attended New York City's 
Art and Design High School. While in high school, his artist's eye was 
evidenced at home, as he created culinary dishes that were not only 
delicious, but also beautiful to look at. Mr. Samuel developed a love 
for the art of cooking at a very early age.
  After High School, Mr. Samuel attended Temple University, where he 
followed his father's wishes and majored in business and economics. 
Early in his college career, Mr. Samuel's father passed away. After 
that life-altering event, he soon found himself at the Philadelphia 
Restaurant School. Never lacking in courage, Mr. Samuel decided that he 
would approach the chef/owner of the most revered restaurant in 
Philadelphia, which was also one of the most important restaurants in 
the world of haute cuisine, Le Bec Fin.
  His time spent at Le Bec Fin reinforced that Craig had the talent, 
stamina, and discipline to compete in the culinary world. After 
graduating at the top of his class in culinary school and completing 
his internship, he headed back to New York and ultimately became the 
executive chef at both The Cub Room and City Hall Restaurants. During 
this time Mr. Samuel left the U.S. to cook in Spain and in France and 
do a food tour of Italy. After coming back to the U.S. he decided it 
was time to open up a venture of his own.
  In 2005, while still executive chef at City Hall Restaurant, Mr. 
Samuel and his good friend and sous chef, Ben Grossman teamed up to go 
into the barbecue business in Brooklyn. They opened The Smoke Joint in 
Fort Greene in 2006. Since that time, Mr. Samuel has opened Peaches 
Restaurant and Peaches HotHouse and has had numerous favorable reviews 
in Time Out, The New York Times, New York Magazine, New York Press, the 
Village Voice and many others. The Smoke Joint has the unmatched honor 
of being the only Brooklyn based barbecue restaurant featured in the 
world renowned Michelin Guide.
  Mr. Samuel is happily married to Laura. They have two children, 
Tiara, who is currently a junior attending The Fashion Institute of 
Technology, and Alana who is in her sophomore year at The Saint Paul's 
School in Concord, NH.
  Mr. Speaker, I would like to recognize Mr. Craig Samuel for his 
exceptional foresight in the culinary business that has provided 
Brooklyn with tastes from around the country.

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