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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.

Emeril Lagasse

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Life
Sides
Bold
Known
Cook
Point
Cooks
Understand
Evolve
Comes
Cooking
Another
Balance
Rustic
Better
Side
Flavors
Always
Serious
Flavor

More quotes by Emeril Lagasse

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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.
Emeril Lagasse
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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.
Emeril Lagasse
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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.
Emeril Lagasse
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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.
Emeril Lagasse
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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.
Emeril Lagasse
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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.
Emeril Lagasse
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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.
Emeril Lagasse
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Books make great gifts because they expand your horizons and keep you cooking.
Emeril Lagasse
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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.
Emeril Lagasse
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I'm not impressed with presidents. I have met a few, but I'm not impressed with them.
Emeril Lagasse
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I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
Emeril Lagasse
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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.
Emeril Lagasse
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I've never really had a problem with people.
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.
Emeril Lagasse
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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.
Emeril Lagasse
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When it ceases to be fun, I'll stop and just stay in my restaurants.
Emeril Lagasse
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Get up every day and try a little harder than the day before.
Emeril Lagasse
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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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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.
Emeril Lagasse
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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.
Emeril Lagasse