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.

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.

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

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.

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

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.

I came here because the city has a tradition and is a very respected food city.