36 Emeril Lagasse Quotes for You to Enjoy

Emeril Lagasse

American Chef

Born: Oct 15, 1959

Cooking Food Me People Think You

Related authors: Bobby Flay Christina Tosi David Chang Giada De Laurentiis Julia Child Paul Prudhomme Samin Nosrat Thomas Keller

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. Emeril Lagasse

Mom Memories Cooking About Like Real Getting Serious Started

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. Emeril Lagasse

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. Emeril Lagasse

Time Me Son Dangerous Safety Try Stove Fire About Foods Could He Step Remind Like Reach Him His Chicken Handling Hands Stool Sanitation Teach Cooks Stands Wash

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. Emeril Lagasse

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. Emeril Lagasse

You Together Salt Own Adding Spice Easily Favorite Out Pepper Put Blend Make Content Mixture Encourage Just Whether Your Why Herbs Watch Sodium Creole

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. Emeril Lagasse

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. Emeril Lagasse

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. Emeril Lagasse

Challenges Cooking People Made Own Back Evolution Weekends Real Doing Where Cool Cool People Cool Thing Now Thing

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. Emeril Lagasse

Food Mom Great Family Age Cooking Important Young Community Back Great Cook Extremely Table About Inspiration She Mostly Understood Still Up Very Young Age Forth Cook Cooks Growing Growing Up Portuguese

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. Emeril Lagasse

You Try Mind Whatever Same Thing Nothing Bit Eat Some Eating Week Wrong Couple Got Least Doing Fish Beef Cautious Continuously Up Times Same Moderation Break Little Little Bit Away Right Thing Right Away

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. Emeril Lagasse

Life Time Best Food Me People Cake My Life Guess Everything Guided Intrigued Totally Following Part Feel Instincts Since Became Been Louisiana Same Just Same Time Being Happened Moving Icing Here

If somebody has a chance to put my food in their mouth, that tells the story. Emeril Lagasse

Food Somebody Mouth Tells Put Story Chance

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

Time Uncle Big Young Farm Spent Lot Owned Farms Dad

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. Emeril Lagasse

Time Food Me People Matter Before Live Enjoy Say Television Something Network Something New Food Network New Still Leaving Lot Essence Just Production Teaching Shows Now Right Necessarily

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. Emeril Lagasse

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. Emeril Lagasse

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. Emeril Lagasse

Food Mom Think Background Pretty Rustic New French Because Lot Louisiana Canadian Going Being Influenced Unique Portuguese

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. Emeril Lagasse

Library Guess Bit Kinds Obsessed New Overflowing Yeah Culinary New Orleans Huge Office York New York Little Little Bit Cookbooks Orleans

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. Emeril Lagasse

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. Emeril Lagasse

Farm Community Setting World-Class Kids More New Make Educational New Orleans Up Than Want Center Urban Acres Orleans

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