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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.
Emeril Lagasse
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Emeril Lagasse
Age: 64
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Chunks
Nuance
Foods
Hardwood
Coal
Grilled
Quick
Smoky
Add
Coals
Easy
Soaked
Way
Scatter
More quotes by Emeril Lagasse
I had these recipes that say do this, do that. Who MAKES these rules?
Emeril Lagasse
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?
Emeril Lagasse
The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.
Emeril Lagasse
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.
Emeril Lagasse
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.
Emeril Lagasse
Everyone needs a mentor.
Emeril Lagasse
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.
Emeril Lagasse
Books make great gifts because they expand your horizons and keep you cooking.
Emeril Lagasse
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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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.
Emeril Lagasse
My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
Emeril Lagasse
In order to be big, you have to think big. If you think small, you're going to be small.
Emeril Lagasse
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.
Emeril Lagasse
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
Emeril Lagasse
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.
Emeril Lagasse
Get up every day and try a little harder than the day before.
Emeril Lagasse
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Emeril Lagasse
When it ceases to be fun, I'll stop and just stay in my restaurants.
Emeril Lagasse
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.
Emeril Lagasse
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?
Emeril Lagasse