Quote

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

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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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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.
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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?
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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 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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I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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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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In the restaurant it's much more serious.
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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 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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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.
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I'm not impressed with presidents. I have met a few, but I'm not impressed with them.
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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.
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I've never really had a problem with people.
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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.
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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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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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