Quotes by Emeril Lagasse - Page 2

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 / Chef
Add
Chips
Chunks
Common
Woods
Adds
Apple
Bold
Favorite
Cherry
Flavors
Grill
Personal
Smoky
Copy Quote
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 / Chef
Creation
Evolution
Wine
Beating
Constantly
Copy Quote
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 / Chef
Citrus
Handy
Lemons
Oil
Olive Oil
Vegetables
Love Always Keep
Extra
Followed
Fresh
Hand
Olive
Oranges
Quick
Virgin Olive Oil
Copy Quote
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 / Chef
Boards
Eating
Spain
Afford
Italy
Restaurant
Table
Copy Quote
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 / Chef
Accounting
Culinary
Home Base
Marketing
Public Relations
Six
Support
Base
Writers
Relations
Copy Quote
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 / Chef
Human Beings
Military
Actively
Beings
Feed
Good Thing
Soldiers
Copy Quote
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 / Chef
Afternoon
Dinner
Fish
Expose
Copy Quote
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 / Chef
Harder
Staff
Employees
Express
Copy Quote
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.
Emeril Lagasse / Chef
Herbs
Items
Perfume
Release
Steam
Fish
Contained
Directly
Foil
Fresh
Grill
Herb
Sliced
Throw
Wrap
Copy Quote
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 / Chef
Laughed
New York City
Swiss
German
French
Copy Quote
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 / Chef
Pay
Pretty
Bachelor
Cook
Degree
Student
Doctorate
Influences
Rent
Trained
Copy Quote
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 / Chef
Farmers
Fields
Particular
Products
Ran
Submerged
Work Myself Me
Talk
Lot
Boats
Fish
Days
Families
Fishermen
Off
Respected
Copy Quote
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 / Chef
Be Careful
Careful
Delicate
Essence
Version
Blend
Cookbooks
Pepper
Signature
Spice
Copy Quote
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 / Chef
Smile
Mom
Cooking
Growing Up
Inspiration
Portuguese
Understood
Young Age
Cook
Extremely
Forth
Great Cook
Mostly
Table
Copy Quote
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 / Chef
Cooks
Safety
Sanitation
Son
Teach
Time Fire Me
Chicken
Foods
Handling
Reach
Remind
Stands
Step
Wash
Copy Quote
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 / Chef
Circumstances
Andre
Blew
Board
Operated
Copy Quote
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 / Chef
Great Service
Harder
Pants
Wine
Putting
Restaurant
Service
Copy Quote
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 / Chef
Cake
Following
Icing
Intrigued
Louisiana
Moving
Life Time Best
Totally
Life Best Time
Instincts
Guided
Same Time
Copy Quote
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 / Chef
Cooking
Educational
Math
Shapes
Son
Vegetables
Cook
Chop
Different Shapes
Have Fun
Weights
Measures
Copy Quote
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 / Chef
Essence
Food Network
Something New
Time Food Me
Network
Copy Quote
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 / Chef
Freeze
Homemade
Minutes
Plastic
Recipes
Shells
Shrimp
Simple
Bag
Full
Plastic Bag
Soups
Stock
Copy Quote
I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.
Emeril Lagasse / Chef
Dream
Encouragement
Queens
New Orleans
Copy Quote
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.
Emeril Lagasse / Chef
Beef
Break
Cautious
Couple
Eating
Little Bit
Moderation
Bit
Fish
Continuously
Wrong
Whatever
Least
Right Away
Same Thing
Copy Quote
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 / Chef
Cities
Culinary
Developmental
Educational
Generations
New Skills
Restaurants
Skills
Future Generations
Programs
Operate
Provide
Copy Quote

Top Authors

Carl Sagan
Astronomer
Friday, Nov 09, 1934
Friday, Dec 20, 1996
Paulo Coelho
Lyricist
Sunday, Aug 24, 1947
George Bernard Shaw
Playwright
Saturday, Jul 26, 1856
Thursday, Nov 02, 1950
Aristotle
Philosopher
Thursday, Jan 01, 1970
Thursday, Jan 01, 1970
Alfred Lord Tennyson
Poet
Saturday, Aug 05, 1809
Thursday, Oct 06, 1892
Oscar Wilde
Writer
Monday, Oct 16, 1854
Friday, Nov 30, 1900
Mahatma Gandhi
Civil Rights Leader
Saturday, Oct 02, 1869
Friday, Jan 30, 1948
Groucho Marx
Comedian
Thursday, Oct 02, 1890
Friday, Aug 19, 1977
Barack Obama
44Th U.s. President
Friday, Aug 04, 1961
Tyler, The Creator
Rapper
Wednesday, Mar 06, 1991
Jean De La Bruyere
Wednesday, Aug 16, 1645
Thursday, May 10, 1696
Marcus Aurelius
Roman Emperor
Saturday, Apr 26, 0121
Friday, Mar 17, 0180
Walt Disney
Animator
Thursday, Dec 05, 1901
Thursday, Dec 15, 1966
George Carlin
Comedian
Wednesday, May 12, 1937
Sunday, Jun 22, 2008
Mother Teresa
Saint
Friday, Aug 26, 1910
Friday, Sep 05, 1997

View All Authors

Emeril Lagasse Quotes - Page 2

App & Tools

Related Chef Authors

Popular Topic Tags

Top Authors

Share This Page

Stay Connected

App & Tools

Related Chef Authors

Popular Topic Tags

Top Authors

Share This Page