Emeril Lagasse Quotes

My family... always had the value of the family table and these cultural influences of growing up.
My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.
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.
Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?
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.
We're a new show. We can't afford instant replay.
When it ceases to be fun, I'll stop and just stay in my restaurants.
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?
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.
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.
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.
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.
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.
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.
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.
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.
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.
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
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.
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.
«first‹previous1234next›last»
Total Records : 74

Related Books

Author Profile

Votes :
Rating :
AuthorName
Emeril Lagasse
Profession
Chef
BirthDate
15 October, 1959
View Profile

Share to your friends..

Related Author

Aaron Sanchez Alex Guarnaschelli Alice Foote MacDougall Alice Waters Anne Burrell Barton Seaver Bobby Flay Buddy Valastro Carla Hall Cat Cora Christina Tosi Curtis Stone Damaris Phillips Dan Barber David Chang Duff Goldman Eddie Huang Emeril Lagasse Geoffrey Zakarian Giada De Laurentiis
view more

Popular Topics

Attitude Death Inspirational Life Love Motivational Nature Positive