Emeril Lagasse Quotes

A collection of quotes by Emeril Lagasse.

Emeril Lagasse is an American celebrity chef and restaurateur. He gained fame through his television shows, including "Emeril Live" and "Essence of Emeril", where he showcased his dynamic culinary skills and vibrant personality. Lagasse is best known for his innovative approach to traditional Creole and Cajun cuisine, incorporating global influences into his dishes. With numerous award-winning restaurants and cookbooks to his name, he has become one of the most recognized and influential figures in the culinary world.

I launched The Emeril Lagasse Foundation to provide culinary

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.

Being a food show and being me, I always kicked it up a notc

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.

You know, for 300 years it's been kind of the same. There ar

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?

My Food Network shows, 'Emeril Live' and 'Essence of Emeril,

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.

I've always done food that can work in a set time frame. The

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.

I spent a lot of time on farms when I was young. My uncle an

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

Mom ran the house, so we grew up Portuguese.

Mom ran the house, so we grew up Portuguese.

Those other 10 o'clock shows that come on, all you get from

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?

Start with a clean grill. Keep it clean by brushing with a w

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.

You go to a restaurant in the States and kids have these gam

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.

Home base is the support system where we have a culinary tea

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.

Once you are labeled 'the best' you want to stay up there, a

Once you are labeled 'the best' you want to stay up there, and you can't do it by loafing around.

I guess I feel that I was following my instincts, and at the

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.

I started cooking when I was about 10. I have memories like

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.

My philosophy from day one is that I can sleep better at nig

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.

My inspiration was my mom. She's a great cook, and she still

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.

My family... always had the value of the family table and th

My family... always had the value of the family table and these cultural influences of growing up.

I came here because the city has a tradition and is a very r

I came here because the city has a tradition and is a very respected food city.

I can't tell you enough about cinnamon. Cinnamon is an aweso

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.

The cool thing is that now that people have made this evolut

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.