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Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.

Emeril Lagasse

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Emeril Lagasse
Age: 65
Born: 1959
Born: October 15
Businessperson
Chef
Non-Fiction Writer
Restaurateur
Fall River
Massachusetts
Prepared
Notches
Appreciate
Appreciates
Truly
Richest
Simply
Traditions
Food
Spain
Culinary
Ingredients
Tradition
Notch

More quotes by Emeril Lagasse

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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.
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.
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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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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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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
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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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Cooking is so popular today because it's the perfect mix of food and fun.
Emeril Lagasse
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In order to be big, you have to think big. If you think small, you're going to be small.
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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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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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
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Everyone needs a mentor.
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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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
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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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My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
Emeril Lagasse
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Food that's beautiful to look at seems to taste better than food that isn't.
Emeril Lagasse
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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.
Emeril Lagasse
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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.
Emeril Lagasse
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Books make great gifts because they expand your horizons and keep you cooking.
Emeril Lagasse