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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

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Colors
Soups
Shapes
Fries
Color
Stir
Kids
Introduce
Many
Contain
Great
Introducing
Different
Soup
Way
Vegetables

More quotes by Emeril Lagasse

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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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I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
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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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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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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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The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.
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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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Get up every day and try a little harder than the day before.
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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.
Emeril Lagasse
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I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a lot of degrees, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook.
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When I want to kick it up, I like to add hardwood chips or chunks to the grill it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.
Emeril Lagasse
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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
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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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Mom ran the house, so we grew up Portuguese.
Emeril Lagasse
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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?
Emeril Lagasse
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Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
Emeril Lagasse
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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.
Emeril Lagasse
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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.
Emeril Lagasse
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I've never really had a problem with people.
Emeril Lagasse