Top 80 Emeril Lagasse Quotes (2024 Update)
Page 2 of 2

51. “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

52. “What I go for in my cooking is sinful, bold and real.”

— Emeril Lagasse

53. “I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me.”

— Emeril Lagasse

54. “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

55. “Mom ran the house, so we grew up Portuguese.”

— Emeril Lagasse

56. “I think you’ve got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.”

— Emeril Lagasse

57. “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.”

— Emeril Lagasse

58. “Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.”

— Emeril Lagasse

59. “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

60. “I had these recipes that say do this, do that. Who MAKES these rules?”

— Emeril Lagasse

61. “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

62. “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

63. “Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb’s perfume and flavor anything contained inside the pouch.”

— Emeril Lagasse

64. “I’ve always done food that can work in a set time frame. The message I’m trying to get across is, it doesn’t have to take three days to do this. With planning, you can do a lot and really have quality food every day.”

— Emeril Lagasse

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

— Emeril Lagasse

66. “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

67. “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

68. “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

69. “Music is one of those things that is constantly going in my head all the time. It’s sort of like the evolution and creation of doing food, or my philosophy about wine. It’s always beating in my head, so it keeps the spirit moving.”

— Emeril Lagasse

70. “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

71. “I think many cooks are afraid of undercooked meats. A good thermometer is a cook’s best friend.”

— Emeril Lagasse

72. “If somebody has a chance to put my food in their mouth, that tells the story.”

— Emeril Lagasse

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

— Emeril Lagasse

74. “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

75. “When it ceases to be fun, I’ll stop and just stay in my restaurants.”

— Emeril Lagasse

76. “I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.”

— Emeril Lagasse

77. “You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.”

— Emeril Lagasse

78. “My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I’m a little bit obsessed.”

— Emeril Lagasse

79. “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?”

— Emeril Lagasse

80. “In the restaurant it’s much more serious.”

— Emeril Lagasse

81. “I’m not a TV guy. I’m a restaurant chef and a businessman.”

— Emeril Lagasse

82. “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

83. “Whether it’s books or TV, or whatever the case may be, the backbone of what I do is my restaurants.”

— Emeril Lagasse

84. “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

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

— Emeril Lagasse