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" I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town. "
Emeril Lagasse
Grew
Town
Up
Related Quotes:
" My family... always had the value of the family table and these cultural influences of growing up. "
Emeril Lagasse
Up
Growing Up
Family
" 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
Cooking
Memories
Mom
" 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. "
Emeril Lagasse
Good
Simple
Pasta
" 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. "
Emeril Lagasse
New
Six
World
" I'm not a TV guy. I'm a restaurant chef and a businessman. "
Emeril Lagasse
Restaurant
Chef
Businessman
" 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
Balance
Me
Life
" 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
Together
You
Restaurant
" You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American. "
Emeril Lagasse
New York
Experience
Education
" 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
New York
Office
New
" 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
Pretty
New
Unique
" If you don't follow your dream, who will? "
Emeril Lagasse
Follow
Your
You
" We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together. "
Emeril Lagasse
Than
Together
Child
" You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me. "
Emeril Lagasse
Body
Try
You
" 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
Grow
Think
People
" If somebody has a chance to put my food in their mouth, that tells the story. "
Emeril Lagasse
Mouth
Somebody
Story
" Mom ran the house, so we grew up Portuguese. "
Emeril Lagasse
Grew
Up
Ran
" In the restaurant it's much more serious. "
Emeril Lagasse
Serious
Restaurant
More
" We're a new show. We can't afford instant replay. "
Emeril Lagasse
Instant
Afford
New
" I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend. "
Emeril Lagasse
Best Friend
Think
Best
" 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. "
Emeril Lagasse
Giving
New
Building
" 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
Food
Best
Cake
" I wouldn't ask any of my employees to do anything I wouldn't do. And I work as hard, if not harder than the rest of the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves. "
Emeril Lagasse
Work
Believe
Creative
" Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do. "
Emeril Lagasse
Sushi
Eating
Today
" 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? "
Emeril Lagasse
Mean
Food
Bed
" 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
Food
Enjoy
Live
" I came here because the city has a tradition and is a very respected food city. "
Emeril Lagasse
Tradition
Food
Because
" 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
Up
Vegetables
Love
" I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels. "
Emeril Lagasse
Simple
Stay
Think
" 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
Cooking
Cool
People
" 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
Start
Wife
Foundation