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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
Exploded
Upside
Cake
Saving
Favorite
Memory
Aspens
Memories
Aspen
High
Altitude
More quotes by Emeril Lagasse
I've never really had a problem with people.
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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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Everyone needs a mentor.
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Get up every day and try a little harder than the day before.
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Food that's beautiful to look at seems to taste better than food that isn't.
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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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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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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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I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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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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Books make great gifts because they expand your horizons and keep you cooking.
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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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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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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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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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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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The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right that maybe a lot of people, particularly the younger generations, have not even thought about.
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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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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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The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.
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