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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
Many
Thermometers
Good
Cook
Think
Cooks
Thinking
Meat
Friendship
Afraid
Friend
Meats
Best
Thermometer

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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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Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.
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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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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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I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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Everyone needs a mentor.
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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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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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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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Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
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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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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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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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Books make great gifts because they expand your horizons and keep you cooking.
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When it ceases to be fun, I'll stop and just stay in my restaurants.
Emeril Lagasse
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Food that's beautiful to look at seems to taste better than food that isn't.
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Get up every day and try a little harder than the day before.
Emeril Lagasse
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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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My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
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In the restaurant it's much more serious.
Emeril Lagasse