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
Content
Spices
Favorite
Herbs
Easily
Blend
Watches
Mixture
Creole
Watch
Mixtures
Sodium
Whether
Adding
Pepper
Together
Salt
Peppers
Make
Encourage
Spice

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Mom ran the house, so we grew up Portuguese.
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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 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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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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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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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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If you don't follow your dream, who will?
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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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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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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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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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Get up every day and try a little harder than the day before.
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Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving.
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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.
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When it ceases to be fun, I'll stop and just stay in my restaurants.
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I wouldn't ask any of my employees to do anything I wouldn't do. And I work as hard, if not harder than the rest of the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves.
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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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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.
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I'm pretty actively involved with the military because I think they're incredible human beings. If I can give back to them for what they're doing for us, it's a good thing. And I think to have happy soldiers, you need to feed them well.
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