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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
Always
Food
Dishes
Would
Show
Kick
Notch
Like
Means
Kicks
Notches
Shows
Complexity
Spice
Littles
Level
Elevate
Little
Levels
Spices
Mean
Particular
Dish
Going
Bits
Kicked

More quotes by Emeril Lagasse

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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.
Emeril Lagasse
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Mom ran the house, so we grew up Portuguese.
Emeril Lagasse
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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.
Emeril Lagasse
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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.
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My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
Emeril Lagasse
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In the restaurant it's much more serious.
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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Books make great gifts because they expand your horizons and keep you cooking.
Emeril Lagasse
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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.
Emeril Lagasse
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I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
Emeril Lagasse
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Get up every day and try a little harder than the day before.
Emeril Lagasse
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Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving.
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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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Emeril Lagasse
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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.
Emeril Lagasse
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Everyone needs a mentor.
Emeril Lagasse
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In order to be big, you have to think big. If you think small, you're going to be small.
Emeril Lagasse
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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.
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.
Emeril Lagasse
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I've never really had a problem with people.
Emeril Lagasse