Quote

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.

Emeril Lagasse

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Simple
Soup
Gallons
Use
Bags
Homemade
Soups
Keep
Plastic
Cubes
Sauces
Best
Stock
Stored
Trays
Make
Ice
Sauce
Freezer
Minutes
Freeze
Gallon
Full
Recipes
Cube
Almost
Shells
Shrimp

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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Everyone needs a mentor.
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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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I had these recipes that say do this, do that. Who MAKES these rules?
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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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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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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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Books make great gifts because they expand your horizons and keep you cooking.
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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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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.
Emeril Lagasse
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When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.
Emeril Lagasse
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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?
Emeril Lagasse
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In the restaurant it's much more serious.
Emeril Lagasse
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Cooking is so popular today because it's the perfect mix of food and fun.
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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The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.
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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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.
Emeril Lagasse
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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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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