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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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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Wine
Philosophy
Food
Sleep
Knowledge
Improve
Individual
Basis
Night
Bases
Better
Daily

More quotes by Emeril Lagasse

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Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
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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I'm not impressed with presidents. I have met a few, but I'm not impressed with them.
Emeril Lagasse
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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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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.
Emeril Lagasse
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The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.
Emeril Lagasse
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I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
Emeril Lagasse
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The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right that maybe a lot of people, particularly the younger generations, have not even thought about.
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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Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
Emeril Lagasse
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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.
Emeril Lagasse
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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
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I had these recipes that say do this, do that. Who MAKES these rules?
Emeril Lagasse
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Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.
Emeril Lagasse
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Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
Emeril Lagasse
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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.
Emeril Lagasse
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Books make great gifts because they expand your horizons and keep you cooking.
Emeril Lagasse
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My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
Emeril Lagasse
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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.
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