- Food
- |
- 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
- Me
- |
- 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
- |
- 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
- |
- Nov 07, 2020
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
- Me
- |
- 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
- |
- 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
- |
- 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
- |
- Nov 07, 2020
In the restaurant it's much more serious.
- Happy
- |
- 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
- |
- 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
- |
- 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
- |
- 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
- |
- 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
- |
- 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
- |
- 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
- |
- 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
- |
- 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
- |
- Nov 07, 2020