Emeril Lagasse Quotes
Top 46 wise famous quotes and sayings by Emeril Lagasse
Emeril Lagasse Famous Quotes & Sayings
Discover top inspirational quotes from Emeril Lagasse on Wise Famous Quotes.
I like to keep things simple. It's really about the wine, food and the beach view. Nothing can beat that.
Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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.
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
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.
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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.
Food is very representative of a city's culture. In order to really get to know a place and the people, you've got to eat the food.
Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.
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.
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.
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.
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.
One big reason I do what I do is there's no two days alike. It's not work for me. It's my life. My passion.
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.
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.
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.