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

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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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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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In order to be big, you have to think big. If you think small, you're going to be small.
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Food that's beautiful to look at seems to taste better than food that isn't.
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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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If you don't follow your dream, who will?
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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?
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I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.
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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 grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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Get up every day and try a little harder than the day before.
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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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Books make great gifts because they expand your horizons and keep you cooking.
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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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I mean, if you love what you do-whether you're an auto mechanic or you sew clothes or you cook-it's all about personal passion and love that really makes the thrust to the level that you want to get it to.
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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 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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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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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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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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