Emeril Lagasse Quotes

On this page you can find the TOP of Emeril Lagasse's best quotes! We hope you will find some sayings from Chef Emeril Lagasse's in our collection, which will inspire you to new achievements! There are currently 94 quotes on this page collected since October 15, 1959! Share our collection of quotes with your friends on social media so that they can find something to inspire them!
  • 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.

    Son   Fire   Hands  
  • 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?

    Mean   Giving   Bed  
  • I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.

    "Emeril on eating smart and efficient". ESPN interview, www.espn.com. February 1, 2012.
  • I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.

  • If you don't follow your dream, who will?

  • Anything made with love, bam! -it's a beautiful meal.

  • The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.

    Nice   Interesting   Guy  
  • 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.

  • I love to cook; that's my passion.

    Passion   Cooking   Cooks  
  • If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.

    Kids   Simple   Pasta  
  • 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 cooks up an empire from scratch" by Linda Childers, money.cnn.com. October 24, 2011.
  • I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

    School   Cooking   Pay  
  • 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.

    Cooking   Flavor   Herbs  
    "Releasing My Inner Emeril: Lagasse Grilled" by Perry Garfinkel, www.huffingtonpost.com. July 11, 2009.
  • Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.

    Book   May   Tvs  
    "Interview With a True Original, Emeril Lagasse". Interview with Regina Varolli, www.huffingtonpost.com. May 17, 2011.
  • Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.

  • 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.

    "Interview With a True Original, Emeril Lagasse". Interview with Regina Varolli, www.huffingtonpost.com. May 17, 2011.
  • You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.

    "Emeril on eating smart and efficient". ESPNHS Interview, www.espn.com. February 1, 2012.
  • 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.

    Moving   Cake   People  
  • The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.

    Years   Three   World  
  • 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.

    Team   Book   Home  
  • Mom ran the house, so we grew up Portuguese.

    Mom   House   Portuguese  
    "Interview with Chef Emeril Lagasse of Emeril's - New Orleans, Louisiana". Interview with P. Greaney, www.starchefs.com. October 2011.
  • 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.

    Oil   Cooking   Wire  
    "Quick Tip: Grilling With Emeril" by Emeril Lagasse, abcnews.go.com. July 23, 2010.
  • 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.

    Kids   Trying   Body  
  • I've never really had a problem with people.

    People   Problem  
    "Emeril Lagasse on Julia Child and the time Frank Sinatra stole his silverware". Interview with Marah Eakin, www.avclub.com. September 13, 2016.
  • 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.

  • 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.

    Trying   Quality   Three  
  • We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.

  • 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.

    Couple   Mind   Trying  
  • When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.

  • 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.

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  • We hope you have found the saying you were looking for in our collection! At the moment, we have collected 94 quotes from the Chef Emeril Lagasse, starting from October 15, 1959! We periodically replenish our collection so that visitors of our website can always find inspirational quotes by authors from all over the world! Come back to us again!