When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.

You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.

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

Everyone needs a mentor.

I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.

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.

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