25 quotes by Emeril Lagasse

“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

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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

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“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.” — Emeril Lagasse

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“I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.” — Emeril Lagasse

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“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

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“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

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“My family... always had the value of the family table and these cultural influences of growing up.” — Emeril Lagasse

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“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

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“My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.” — Emeril Lagasse

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“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

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“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

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“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

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“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

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“I came here because the city has a tradition and is a very respected food city.” — Emeril Lagasse

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“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

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“If somebody has a chance to put my food in their mouth, that tells the story.” — Emeril Lagasse

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“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

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“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

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“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.” — Emeril Lagasse

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“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

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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

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“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

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“I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.” — Emeril Lagasse

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“Mom ran the house, so we grew up Portuguese.” — Emeril Lagasse

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“I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.” — Emeril Lagasse

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