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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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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Make
Staff
Team
Sure
Many
Feel
Feels
Great
Respected
Years
Appreciated

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.
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I've never really had a problem with people.
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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.
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Everyone needs a mentor.
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I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
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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.
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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.
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In order to be big, you have to think big. If you think small, you're going to be small.
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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.
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Food that's beautiful to look at seems to taste better than food that isn't.
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When I want to kick it up, I like to add hardwood chips or chunks to the grill it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.
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I had these recipes that say do this, do that. Who MAKES these rules?
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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.
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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.
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I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
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I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a lot of degrees, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook.
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I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
Emeril Lagasse
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Books make great gifts because they expand your horizons and keep you cooking.
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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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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.
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