Emeril Lagasse Quotes

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.

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.

I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.

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

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.

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.

I'm not a TV guy. I'm a restaurant chef and a businessman.

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.

Everyone needs a mentor.

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.

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

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.

Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.

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.

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.

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

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

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.

What I go for in my cooking is sinful, bold and real.

I've never really had a problem with people.

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 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.

We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about.

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.

Mom ran the house, so we grew up Portuguese.

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

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.

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.

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.

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.

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

I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told my wife, I want to start a foundation to give back, I want it to be for kids in hard circumstances, and I want it to be culinary-driven, because that's who I am.

I had a fierce curiosity about this food thing.

You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.

You go to a restaurant in the States and kids have these game boards at the table. You don't see that in Italy or Spain. It's not because they can't afford to buy them, it's because that's not what eating together as a family is about.

My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.

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

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.

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

Cooking is so popular today because it's the perfect mix of food and fun.

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

Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.

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?

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?