Emeril Lagasse quotes - page 3

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)
My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude. View quote
Emeril Lagasse
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. View quote
Emeril Lagasse
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. View quote
Emeril Lagasse
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. View quote
Emeril Lagasse
We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together. View quote
Emeril Lagasse
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. View quote
Emeril Lagasse
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. View quote
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. View quote
Emeril Lagasse
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. View quote
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)
Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. View quote
Emeril Lagasse
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. View quote
Emeril Lagasse
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels. View quote
Emeril Lagasse
If you think big, then it's going to be big. View quote
Emeril Lagasse
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. View quote
Emeril Lagasse
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. View quote
Emeril Lagasse
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. View quote
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. View quote
Emeril Lagasse
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. View quote
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)
We're a new show. We can't afford instant replay. View quote
Emeril Lagasse
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. View quote
Emeril Lagasse
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. View quote
Emeril Lagasse
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. View quote
Emeril Lagasse