Emeril Lagasse
Quotations
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“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
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“My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it’s pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There’s a lot going on there.” -Emeril Lagasse
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“We’ll be going to the fish market and a farmer’s market this afternoon to get what we need to make and eat dinner as a family. I’m trying to expose my kids to going to a farmers market or the fish market and learning what that’s all about.” -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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“Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.” -Emeril Lagasse
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“I’m working harder than ever now, and I’m putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That’s my philosophy.” -Emeril…
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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.” -Emeril Lagasse
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“My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it’s pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There’s a lot going on there.” -Emeril Lagasse
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“We’ll be going to the fish market and a farmer’s market this afternoon to get what we need to make and eat dinner as a family. I’m trying to expose my kids to going to a farmers market or the fish market and learning what that’s all about.” -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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“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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“I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.” -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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“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
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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
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