Emeril Lagasse Quotes

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Emeril Lagasse

Profession : Chef

Birth : October 15, 1959

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

Emeril Lagasse

The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.

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.

Emeril Lagasse

In the restaurant it's much more serious.

Emeril Lagasse

I'm pretty actively involved with the military because I think they're incredible human beings. If I can give back to them for what they're doing for us, it's a good thing. And I think to have happy soldiers, you need to feed them well.

Emeril Lagasse

My Food Network shows, 'Emeril Live' and 'Essence of Emeril,' are not in production right now, but I wouldn't say that I'm necessarily leaving Food Network. I have a lot of television still in me. I enjoy teaching people, so it's just a matter of time before I do something new.

Emeril Lagasse

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

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.

Emeril Lagasse

I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a lot of degrees, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook.

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.

Emeril Lagasse

You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American.

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.

Emeril Lagasse

When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.

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.

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.

Emeril Lagasse

I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I let them eat ice cream? Absolutely. But not every day.

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.

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.

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.

Emeril Lagasse

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.

Emeril Lagasse