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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

Emeril Lagasse

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Turning
Cooking
Pay
Full
School
Music
Conservatory
Scholarship
Ended

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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.
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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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Get up every day and try a little harder than the day before.
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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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Cooking is so popular today because it's the perfect mix of food and fun.
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If you don't follow your dream, who will?
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One big reason I do what I do is there's no two days alike. It's not work for me. It's my life. My passion.
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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.
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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.
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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.
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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.
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Books make great gifts because they expand your horizons and keep you cooking.
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Food that's beautiful to look at seems to taste better than food that isn't.
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Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
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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.
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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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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.
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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?
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Mom ran the house, so we grew up Portuguese.
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When it ceases to be fun, I'll stop and just stay in my restaurants.
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