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" 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
Ice Cream
Fruit
Eat
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" 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 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
Growing
Me
Myself
" 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
Appreciated
Team
Over
" 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
Bag
You
Simple
" 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
" 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
Future
Community
" 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
New Orleans
Want
" 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? "
Emeril Lagasse
New
Change
Food
" 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. "
Emeril Lagasse
Food
Wine
Sleep
" 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 can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own. "
Emeril Lagasse
Own
Together
Watch
" I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day. "
Emeril Lagasse
Day
Work
Time
" We're a new show. We can't afford instant replay. "
Emeril Lagasse
Instant
Afford
New
" 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
" 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
" 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 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
Great
Mom
" 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. "
Emeril Lagasse
Cooking
Clean
Start
" Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving. "
Emeril Lagasse
Doing
Food
Moving
" 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
You
Be Careful
" 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. "
Emeril Lagasse
Doing
Need
Happy
" My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude. "
Emeril Lagasse
Memory
High
Favorite
" 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
" Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors. "
Emeril Lagasse
Because
Colors
Great
" 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
Student
Rent
You
" In the restaurant it's much more serious. "
Emeril Lagasse
Serious
Restaurant
More
" 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
Support
People
" 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
" When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan. "
Emeril Lagasse
Find
Apple
Bold
" 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
You
Fruit
Great