Best 84 of Emeril Lagasse quotes - MyQuotes

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Emeril Lagasse
By Anonym 14 Sep

Emeril Lagasse

Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.

By Anonym 14 Sep

Emeril Lagasse

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.

By Anonym 13 Sep

Emeril Lagasse

I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.

By Anonym 15 Sep

Emeril Lagasse

The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.

By Anonym 14 Sep

Emeril Lagasse

My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.

By Anonym 14 Sep

Emeril Lagasse

My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.

By Anonym 13 Sep

Emeril Lagasse

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

By Anonym 13 Sep

Emeril Lagasse

Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.

By Anonym 13 Sep

Emeril Lagasse

I like to keep things simple. It's really about the wine, food and the beach view. Nothing can beat that.

By Anonym 14 Sep

Emeril Lagasse

Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.

By Anonym 13 Sep

Emeril Lagasse

I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.

By Anonym 15 Sep

Emeril Lagasse

We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.

By Anonym 13 Sep

Emeril Lagasse

If you think big, then it's going to be big.

By Anonym 15 Sep

Emeril Lagasse

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

By Anonym 13 Sep

Emeril Lagasse

I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.

By Anonym 14 Sep

Emeril Lagasse

One big reason I do what I do is there's no two days alike. It's not work for me. It's my life. My passion.

By Anonym 14 Sep

Emeril Lagasse

My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.

By Anonym 13 Sep

Emeril Lagasse

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

By Anonym 15 Sep

Emeril Lagasse

The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right that maybe a lot of people, particularly the younger generations, have not even thought about.

By Anonym 13 Sep

Emeril Lagasse

Books make great gifts because they expand your horizons and keep you cooking.

By Anonym 15 Sep

Emeril Lagasse

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

By Anonym 13 Sep

Emeril Lagasse

I mean, if you love what you do-whether you're an auto mechanic or you sew clothes or you cook-it's all about personal passion and love that really makes the thrust to the level that you want to get it to.

By Anonym 14 Sep

Emeril Lagasse

My family... always had the value of the family table and these cultural influences of growing up.

By Anonym 14 Sep

Emeril Lagasse

Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.

By Anonym 14 Sep

Emeril Lagasse

Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.

By Anonym 13 Sep

Emeril Lagasse

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

By Anonym 13 Sep

Emeril Lagasse

Food is very representative of a city's culture. In order to really get to know a place and the people, you've got to eat the food.

By Anonym 15 Sep

Emeril Lagasse

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

By Anonym 14 Sep

Emeril Lagasse

Mom ran the house, so we grew up Portuguese.

By Anonym 14 Sep

Emeril Lagasse

Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do.

By Anonym 14 Sep

Emeril Lagasse

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

By Anonym 15 Sep

Emeril Lagasse

Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?

By Anonym 15 Sep

Emeril Lagasse

You have to be cautious of eating continuously the same thing. Beef comes to mind right away, and there's nothing wrong with beef, but you've got to do whatever you're doing in moderation. So try to break it up a little bit. Eat some fish or some shellfish at least a couple of times a week.

By Anonym 13 Sep

Emeril Lagasse

I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.

By Anonym 14 Sep

Emeril Lagasse

The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.

By Anonym 13 Sep

Emeril Lagasse

If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.

By Anonym 15 Sep

Emeril Lagasse

We're setting up an urban farm for kids on more than 20 acres in New Orleans. We want to make this a world-class educational center for the community.

By Anonym 13 Sep

Emeril Lagasse

Food that's beautiful to look at seems to taste better than food that isn't.

By Anonym 13 Sep

Emeril Lagasse

Anything made with love, bam! -it's a beautiful meal.

By Anonym 13 Sep

Emeril Lagasse

I had a fierce curiosity about this food thing.

By Anonym 15 Sep

Emeril Lagasse

When it ceases to be fun, I'll stop and just stay in my restaurants.

By Anonym 15 Sep

Emeril Lagasse

When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.

By Anonym 13 Sep

Emeril Lagasse

I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.

By Anonym 13 Sep

Emeril Lagasse

Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.

By Anonym 13 Sep

Emeril Lagasse

If you don't follow your dream, who will?

By Anonym 14 Sep

Emeril Lagasse

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

By Anonym 14 Sep

Emeril Lagasse

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

By Anonym 13 Sep

Emeril Lagasse

A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top.

By Anonym 13 Sep

Emeril Lagasse

Get up every day and try a little harder than the day before.

By Anonym 14 Sep

Emeril Lagasse

My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.