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When I want to kick it up, I like to add hardwood chips or chunks to the grill it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.
Emeril Lagasse
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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Woods
Chips
Hardwood
Favorite
Flavor
Smoky
Personal
Bold
Grill
Common
Kick
Flavors
Find
Apple
Cherry
Like
Kicks
Cherries
Apples
Chunks
Hickory
Add
Adds
Pecans
More quotes by Emeril Lagasse
Food that's beautiful to look at seems to taste better than food that isn't.
Emeril Lagasse
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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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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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
Books make great gifts because they expand your horizons and keep you cooking.
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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
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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I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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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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The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right that maybe a lot of people, particularly the younger generations, have not even thought about.
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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 ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Emeril Lagasse
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.
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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.
Emeril Lagasse
The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.
Emeril Lagasse
When it ceases to be fun, I'll stop and just stay in my restaurants.
Emeril Lagasse
Get up every day and try a little harder than the day before.
Emeril Lagasse
I've never really had a problem with people.
Emeril Lagasse
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.
Emeril Lagasse
The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.
Emeril Lagasse
