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" 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
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" 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. "
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" I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town. "
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" I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire. "
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" 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? "
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" In the restaurant it's much more serious. "
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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. "
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" My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude. "
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" 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. "
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Sushi
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Today
" 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. "
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Up
Vegetables
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" You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil. "
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Cooking
Good
You
" 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
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Fruit
Great
" We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together. "
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" 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. "
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You
Doing
Eating
" 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
" 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
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Myself
" When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational. "
Emeril Lagasse
Son
Fun
Cooking
" When it ceases to be fun, I'll stop and just stay in my restaurants. "
Emeril Lagasse
Restaurants
Just
Fun
" Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part. "
Emeril Lagasse
Life
You
Things Happen
" I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm. "
Emeril Lagasse
Young
Uncle
Big
" 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. "
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Body
Try
You
" I don't limit myself. "
Emeril Lagasse
Limit
Myself
" Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. "
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Books
Backbone
Case
" Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve. "
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Up
Growing Up
New
" 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. "
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Thought
Doing
People
" If you don't follow your dream, who will? "
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Follow
Your
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" I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school. "
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Cooking
School
Pay
" 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. "
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Balance
Me
Life
" My family... always had the value of the family table and these cultural influences of growing up. "
Emeril Lagasse
Up
Growing Up
Family
" 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. "
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Ice Cream
Fruit
Eat
" 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. "
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