Emeril Lagasse Quotes - Page 3

Quotes about:

• Books make great gifts because they expand your horizons and keep you cooking.

  Emeril Lagasse

  Book, Cooking, Horizon

  4 Copy quote

• 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.

  Emeril Lagasse

  Team, Book, Home

  8 Copy quote

• I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.

  Emeril Lagasse

  Fall, Rivers, Massachusetts

  52 Copy quote

• 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.

  Emeril Lagasse

  Running, Philosophy, Wine

  16 Copy quote

• I came here because the city has a tradition and is a very respected food city.

  Emeril Lagasse

  Cities, Tradition

  4 Copy quote

• Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.

  Emeril Lagasse

  Growing Up, England, Evolve

  4 Copy quote

• I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.

  Emeril Lagasse

  Morning, Cereal, Apples

  "Emeril on eating smart and efficient". ESPNHS Interview, www.espn.com. February 1, 2012.

  41 Copy quote

• 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.

  Emeril Lagasse

  Team, Years, Appreciated

  "Emeril Lagasse cooks up an empire from scratch" by Linda Childers, money.cnn.com. October 24, 2011.

  4 Copy quote

• 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.

  Emeril Lagasse

  Dream, Encouragement, Queens

  4 Copy quote

• In the restaurant it's much more serious.

  Emeril Lagasse

  Serious, Restaurants

  7 Copy quote

• 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

  Cooking, Balance, Flavor

  4 Copy quote

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

  Emeril Lagasse

  Uncles, Dad, Agriculture

  16 Copy quote

• 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

  Cooking, Flavor, Herbs

  "Releasing My Inner Emeril: Lagasse Grilled" by Perry Garfinkel, www.huffingtonpost.com. July 11, 2009.

  8 Copy quote

• I'm not a TV guy. I'm a restaurant chef and a businessman.

  Emeril Lagasse

  Guy, Tvs, Chef

  8 Copy quote

• 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

  Baby, Kids, Thinking

  11 Copy quote

• 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

  Days Off, Growing, Fields

  16 Copy quote

• I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

  Emeril Lagasse

  Simple, Ice, Sauce

  56 Copy quote

• 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.

  Emeril Lagasse

  Thinking, People, Cooking

  17 Copy quote

• 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.

  Emeril Lagasse

  Children, Educational, Responsibility

  4 Copy quote

• Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.

  Emeril Lagasse

  Add, Coal, Way

  "Releasing My Inner Emeril: Lagasse Grilled headsho" by Perry Garfinkel, www.huffingtonpost.com. July 11, 2009.

  4 Copy quote

• 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.

  Emeril Lagasse

  Two, Degrees, Pay

  4 Copy quote

• We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.

  Emeril Lagasse

  Children, Together, Reaching

  4 Copy quote

• When it ceases to be fun, I'll stop and just stay in my restaurants.

  Emeril Lagasse

  Stay Strong, Fun, Restaurants

  4 Copy quote

• 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.

  Emeril Lagasse

  Kids, Who I Am, Giving

  4 Copy quote

• My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.

  Emeril Lagasse

  Memories, Cake, Saving

  59 Copy quote

Page 3 of 4

First

← Prev

1

2

3

4

Next →

• facebook
• twitter
• googleplus
• email
• linkedin