Quote

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

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Watches
Mixture
Creole
Watch
Mixtures
Sodium
Whether
Adding
Pepper
Together
Salt
Peppers
Make
Encourage
Spice
Content
Spices
Favorite
Herbs
Easily
Blend

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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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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.
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I had these recipes that say do this, do that. Who MAKES these rules?
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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.
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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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Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
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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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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.
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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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Books make great gifts because they expand your horizons and keep you cooking.
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In the restaurant it's much more serious.
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I've never really had a problem with people.
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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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If you don't follow your dream, who will?
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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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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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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.
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When it ceases to be fun, I'll stop and just stay in my restaurants.
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