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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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Emeril Lagasse
Age: 64
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Asks
Kids
Firsts
First
Thing
Vegetables
Starts
Parents
Parent

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I've never really had a problem with people.
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Cooking is so popular today because it's the perfect mix of food and fun.
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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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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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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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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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My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
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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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I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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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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If you don't follow your dream, who will?
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Everyone needs a mentor.
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I'm not impressed with presidents. I have met a few, but I'm not impressed with them.
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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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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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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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In order to be big, you have to think big. If you think small, you're going to be small.
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Get up every day and try a little harder than the day before.
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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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