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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.

Emeril Lagasse

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Going
Bits
Kicked
Always
Food
Dishes
Would
Show
Kick
Notch
Like
Means
Kicks
Notches
Shows
Complexity
Spice
Littles
Level
Elevate
Little
Levels
Spices
Mean
Particular
Dish

More quotes by Emeril Lagasse

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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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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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Books make great gifts because they expand your horizons and keep you cooking.
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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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In order to be big, you have to think big. If you think small, you're going to be small.
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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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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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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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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?
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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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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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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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Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
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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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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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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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My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
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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.
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Mom ran the house, so we grew up Portuguese.
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I had these recipes that say do this, do that. Who MAKES these rules?
Emeril Lagasse