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" 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
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" 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. "
Emeril Lagasse
Thought
Doing
People
" Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve. "
Emeril Lagasse
Up
Growing Up
New
" 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
" 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
" 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
" We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together. "
Emeril Lagasse
Than
Together
Child
" 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
" 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
" 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 ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school. "
Emeril Lagasse
Cooking
School
Pay
" 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
" Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods. "
Emeril Lagasse
Easy Way
Easy
Your
" Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. "
Emeril Lagasse
Books
Backbone
Case
" 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. "
Emeril Lagasse
Vegetables
Eat
Top
" If you don't follow your dream, who will? "
Emeril Lagasse
Follow
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. "
Emeril Lagasse
Together
You
Restaurant
" 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. "
Emeril Lagasse
You
Cleanliness
Important
" 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
" 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
" 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
" We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about. "
Emeril Lagasse
Fish
Family
Farmer
" 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. "
Emeril Lagasse
Fire
Step
Son
" 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
" When it ceases to be fun, I'll stop and just stay in my restaurants. "
Emeril Lagasse
Restaurants
Just
Fun
" 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
" 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 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 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