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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
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Emeril Lagasse
Age: 64
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Bigs
Two
Reason
Work
Life
Alike
Days
Passion
More quotes by Emeril Lagasse
Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
Emeril Lagasse
If you don't follow your dream, who will?
Emeril Lagasse
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.
Emeril Lagasse
Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
Emeril Lagasse
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
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.
Emeril Lagasse
Books make great gifts because they expand your horizons and keep you cooking.
Emeril Lagasse
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.
Emeril Lagasse
I had these recipes that say do this, do that. Who MAKES these rules?
Emeril Lagasse
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
When it ceases to be fun, I'll stop and just stay in my restaurants.
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
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.
Emeril Lagasse
I've never really had a problem with people.
Emeril Lagasse
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
Emeril Lagasse
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
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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.
Emeril Lagasse
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.
Emeril Lagasse
Mom ran the house, so we grew up Portuguese.
Emeril Lagasse