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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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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Shows
Headaches
Give
Nightmares
Come
Headache
Giving
Nightmare
Mean
Clock
Bed
Food
Least

More quotes by Emeril Lagasse

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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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Books make great gifts because they expand your horizons and keep you cooking.
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I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
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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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I'm not impressed with presidents. I have met a few, but I'm not impressed with them.
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You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.
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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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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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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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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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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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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.
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I've never really had a problem with people.
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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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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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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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Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
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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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In order to be big, you have to think big. If you think small, you're going to be small.
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Cooking is so popular today because it's the perfect mix of food and fun.
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