2220 quotes by chefs for you to enjoy

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. Emeril Lagasse

Me Vegetables Parents First Starts Top Say Kids Eat More First Thing How Lot Get The First Thing Ask 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

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. Emeril Lagasse

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. Emeril Lagasse

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. Emeril Lagasse

Buy Family You Game Together States Kids Restaurant Table See Eating About Because Go Italy Afford Spain Boards Them

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. Emeril Lagasse

Family Learning Dinner Market Kids Eat About Make Fish Get Trying Going Afternoon Farmer Farmers Expose Need

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. Emeril Lagasse

Whatever Backbone Books TV Restaurants Case May Whether

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper. Emeril Lagasse

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend. Emeril Lagasse

Best Good Think Best Friend Friend Afraid Cook Cooks Many Thermometer

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. Emeril Lagasse

Quotes by Chefs