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" 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

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" I had these recipes that say do this, do that. Who MAKES these rules? "

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

" 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. "

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

" 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. "

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

Emeril Lagasse

Growing Up

New

" If you don't follow your dream, who will? "

Emeril Lagasse

Your

You

" 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. "

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

" 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. "

" 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. "

" Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. "

" 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. "

" 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. "

" 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? "

" Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part. "

" 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. "

" 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. "

" 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. "

" In the restaurant it's much more serious. "

Emeril Lagasse

Serious

Restaurant

" 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. "

" 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

Vegetables

Love

" If you think big, then it's going to be big. "

" 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. "

" 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. "

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

" 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. "