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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? "
Emeril Lagasse
New
Change
Food
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" 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 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
" 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
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Restaurant
" 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
" 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
" When it ceases to be fun, I'll stop and just stay in my restaurants. "
Emeril Lagasse
Restaurants
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" 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
" 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
" 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. "
Emeril Lagasse
Cooking
Good
You
" 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
" 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'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
" 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
" 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'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy. "
Emeril Lagasse
Day
Run
Great
" 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
" If somebody has a chance to put my food in their mouth, that tells the story. "
Emeril Lagasse
Mouth
Somebody
Story
" 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 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
" 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
" 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
" 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
" 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
" 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
" 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
" My family... always had the value of the family table and these cultural influences of growing up. "
Emeril Lagasse
Up
Growing Up
Family
" I had these recipes that say do this, do that. Who MAKES these rules? "
Emeril Lagasse
Had
Makes
Rules
" 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
" 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
" 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