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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
Pay
Full
School
Music
Conservatory
Scholarship
Ended
Turning
Cooking

More quotes by Emeril Lagasse

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I'm pretty actively involved with the military because I think they're incredible human beings. If I can give back to them for what they're doing for us, it's a good thing. And I think to have happy soldiers, you need to feed them well.
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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.
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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 mean, if you love what you do-whether you're an auto mechanic or you sew clothes or you cook-it's all about personal passion and love that really makes the thrust to the level that you want to get it to.
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In the restaurant it's much more serious.
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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?
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When it ceases to be fun, I'll stop and just stay in my restaurants.
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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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Books make great gifts because they expand your horizons and keep you cooking.
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Mom ran the house, so we grew up Portuguese.
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My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
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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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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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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.
Emeril Lagasse
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I've never really had a problem with people.
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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.
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In order to be big, you have to think big. If you think small, you're going to be small.
Emeril Lagasse
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Get up every day and try a little harder than the day before.
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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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Everyone needs a mentor.
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