Emeril Lagasse Quotes

Enjoy the top 89 famous quotes, sayings and quotations by Emeril Lagasse.

Emeril Lagasse Quotes

My inspiration was my mom. Shes 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 —

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

I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I let them eat ice cream? Absolutely. But not every day.

— Emeril Lagasse

I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.

— Emeril Lagasse

I wouldn't ask any of my employees to do anything I wouldn't do. And I work as hard, if not harder than the rest of the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves.

— Emeril Lagasse

Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.

— Emeril Lagasse

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

Mom ran the house, so we grew up Portuguese.

— Emeril Lagasse

We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.

— Emeril Lagasse

I'm not a TV guy. I'm a restaurant chef and a businessman.

— Emeril Lagasse

I don't limit myself.

— Emeril Lagasse

When it ceases to be fun, I'll stop and just stay in my restaurants.

— Emeril Lagasse

I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told my wife, I want to start a foundation to give back, I want it to be for kids in hard circumstances, and I want it to be culinary-driven, because that's who I am.

— Emeril Lagasse

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

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

Anything made with love, bam! -it's a beautiful meal.

— Emeril Lagasse

Everyone needs a mentor.

— Emeril Lagasse

It's okay to play with your food.

— Emeril Lagasse

I like to keep things simple. It's really about the wine, food and the beach view. Nothing can beat that.

— Emeril Lagasse

I had a fierce curiosity about this food thing.

— Emeril Lagasse

I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.

— Emeril Lagasse

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