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My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.

Emeril Lagasse

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Memories
Aspen
High
Altitude
Exploded
Upside
Cake
Saving
Favorite
Memory
Aspens

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You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.
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Mom ran the house, so we grew up Portuguese.
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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, 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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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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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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The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
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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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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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Cooking is so popular today because it's the perfect mix of food and fun.
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Everyone needs a mentor.
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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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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 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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You have to be cautious of eating continuously the same thing. Beef comes to mind right away, and there's nothing wrong with beef, but you've got to do whatever you're doing in moderation. So try to break it up a little bit. Eat some fish or some shellfish at least a couple of times a week.
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If you don't follow your dream, who will?
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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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I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
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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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Get up every day and try a little harder than the day before.
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