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I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.

Emeril Lagasse

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Best
Following
Icing
Everything
Guess
Louisiana
Feel
Became
Intrigued
Feels
Food
Guided
Time
Since
Instincts
Life
Happened
Cake
People
Moving
Instinct
Part
Totally

More quotes by Emeril Lagasse

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I had these recipes that say do this, do that. Who MAKES these rules?
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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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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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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.
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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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I've never really had a problem with people.
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Everyone needs a mentor.
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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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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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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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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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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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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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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 ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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Food that's beautiful to look at seems to taste better than food that isn't.
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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.
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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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Books make great gifts because they expand your horizons and keep you cooking.
Emeril Lagasse
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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.
Emeril Lagasse