Quote

In the restaurant it's much more serious.

Emeril Lagasse

Change background

T
T
T

Change font

TAGS & TOPICS

Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Restaurant
Restaurants
Serious
Much

More quotes by Emeril Lagasse

Image
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
Image
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.
Emeril Lagasse
Image
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.
Emeril Lagasse
Image
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
Image
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
Image
I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a lot of degrees, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook.
Emeril Lagasse
Image
When it ceases to be fun, I'll stop and just stay in my restaurants.
Emeril Lagasse
Image
Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
Emeril Lagasse
Image
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
Image
I've never really had a problem with people.
Emeril Lagasse
Image
Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
Emeril Lagasse
Image
My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
Emeril Lagasse
Image
I had these recipes that say do this, do that. Who MAKES these rules?
Emeril Lagasse
Image
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
Image
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
Image
My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that.
Emeril Lagasse
Image
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
Image
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.
Emeril Lagasse
Image
If you don't follow your dream, who will?
Emeril Lagasse
Image
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?
Emeril Lagasse