For many Columbia students eating on campus is a risky decision. So when Chef Samuelsson visited Columbia, students were all too eager to try his Asian and African-inspired dishes.

"My storytelling becomes really around beyond just the recipe itself and it really becomes about people's journey," explained Chef Samuelsson.

Samuelsson's visit came with an undertone of cultural diversity and self-reflection epitomized by his Macusine, or food journey, which is discussed in his new book.

"I wanted this book to be an investment in how African people live. So it was a challenge to do a book."

"Chef Samuelsson is Swedish, African, and an American immigrant. All of these cultures inform who he is and provide critical landmarks for his culinary artistry."

"I know it's delicious, I know it's yummy, and that's really what matters. And when you have oolong soup -broth- when you eat it and drink it in Japan you're supposed to do that, you can do that. So what seems to be not so nice and cultured in one part of the world is very cultured in another."

Throughout his demonstration, Samuelsson emphasized the acceptance and integration of cultures. According to the chef, these cultural differences unite the world through food.

"But it's sort of tainted by immigrants. So I started thinking about what this country would taste like without an immigrant experience. Where would we be without immigrants? And I thought it was interesting because all of the sudden people were talking about illegal people. I'm very confused about this word. I'm sure we all have done illegal stuff. So I started thinking about that in terms of, "I'm going to do all these recipes inspired by illegal food and illegal people." Or legal, but I do think that no matter what, when it's here it doesn't matter."

Along with his food, Samuelsson shared his personal view of cultural relations and left students with more than a good taste in their mouths. For CTV news, I'm Janelle Mills.