- Follow
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- Nov 07, 2020
Emeril Lagasse Quotes
Most Famous Emeril Lagasse Quotes of All Time!
We have created a collection of some of the best emeril-lagasse quotes so you can read and share anytime with your friends and family. Share our Top 10 Emeril Lagasse Quotes on Facebook, Twitter, and Pinterest.
- Last Updated on May 30, 2021
- Fall
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- Nov 07, 2020
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
- Nov 07, 2020
Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
- Cake
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- Nov 07, 2020
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.
- Myself
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- Nov 07, 2020
I don't limit myself.
- Music
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- Nov 07, 2020
Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving.
- Food
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- Nov 07, 2020
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.
- Food
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- Nov 07, 2020
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.
- Chef
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- Nov 07, 2020
I'm not a TV guy. I'm a restaurant chef and a businessman.
- Mom
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- Nov 07, 2020
Mom ran the house, so we grew up Portuguese.
- Instant
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- Nov 07, 2020
We're a new show. We can't afford instant replay.
- Go
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- Nov 07, 2020
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?
- Family
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- Nov 07, 2020
My family... always had the value of the family table and these cultural influences of growing up.
- Down
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- Nov 07, 2020
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
- Memories
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- Nov 07, 2020
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
- Food
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- Nov 07, 2020
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?
- Me
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- Nov 07, 2020
I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me.
- Dad
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- Nov 07, 2020
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.
- Evolve
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- Nov 07, 2020
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
- Me
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- Nov 07, 2020
We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.
- New
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- Nov 07, 2020
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.
- My Own
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- Nov 07, 2020
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.
- Much
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- Nov 07, 2020
In the restaurant it's much more serious.
- Happy
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- Nov 07, 2020
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.
- Food Network
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- Nov 07, 2020
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.
- Easy Way
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- Nov 07, 2020
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
- Inside
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- Nov 07, 2020
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.
- Citrus
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- Nov 07, 2020
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.
- Being
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- Nov 07, 2020
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.
- Pretty
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- Nov 07, 2020
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.
- Mom
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- Nov 07, 2020
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.
- Education
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- Nov 07, 2020
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.
- Little
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- Nov 07, 2020
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.
- Great
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- Nov 07, 2020
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.
- Giving
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- Nov 07, 2020
I wouldn't ask any of my employees to do anything I wouldn't do. And I work as hard, if not harder than the rest of the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves.
- Good
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- Nov 07, 2020
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.
- Developmental
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- Nov 07, 2020
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.
- Cooking
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- Nov 07, 2020
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.
- Nov 07, 2020
If you think big, then it's going to be big.
- Mind
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- Nov 07, 2020
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.
- Farm
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- Nov 07, 2020
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.
- Grow
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- Nov 07, 2020
Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.
- Day
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- Nov 07, 2020
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.
- Different Shapes
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- Nov 07, 2020
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.
- Kitchen
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- Nov 07, 2020
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.
- Never
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- Nov 07, 2020
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.
- Me
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- Nov 07, 2020
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.
- Know
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- Nov 07, 2020
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.
- Flavors
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- Nov 07, 2020
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.
- Cake
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- Nov 07, 2020