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I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

Emeril Lagasse

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Thinking
Meat
Friendship
Afraid
Friend
Meats
Best
Thermometer
Many
Thermometers
Good
Cook
Think
Cooks

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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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Everyone needs a mentor.
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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.
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Books make great gifts because they expand your horizons and keep you cooking.
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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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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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Mom ran the house, so we grew up Portuguese.
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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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I'm not impressed with presidents. I have met a few, but I'm not impressed with them.
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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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If you don't follow your dream, who will?
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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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Cooking is so popular today because it's the perfect mix of food and fun.
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When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.
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I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.
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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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I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.
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In the restaurant it's much more serious.
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Get up every day and try a little harder than the day before.
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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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