Emeril Lagasse Zitate auf Englisch

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My Food Network shows, 'Emeril Live' and 'Essence of Emeril,' are not in production right now, but I wouldn't say that I'm necessarily leaving Food Network. I have a lot of television still in me. I enjoy teaching people, so it's just a matter of time before I do something new.

Emeril Lagasse

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

My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.

Emeril Lagasse

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

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

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

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

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

When I cook with my son, I might chop vegetables and have fun with different shapes. Cooking is a way to teach kids about other things, like reading or math with all of the weights and measures. There are so many things that are part of cooking that are also very educational.

Emeril Lagasse

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

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

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

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

Emeril Lagasse

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

Emeril Lagasse

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

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

Emeril Lagasse

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

If you think big, then it's going to be big.

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 spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.

Emeril Lagasse

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

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

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.

Emeril Lagasse

You go to a restaurant in the States and kids have these game boards at the table. You don't see that in Italy or Spain. It's not because they can't afford to buy them, it's because that's not what eating together as a family is about.

Emeril Lagasse

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

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

Emeril Lagasse

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.

Emeril Lagasse

We're setting up an urban farm for kids on more than 20 acres in New Orleans. We want to make this a world-class educational center for the community.

Emeril Lagasse

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

Emeril Lagasse

Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.

Emeril Lagasse

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

We're a new show. We can't afford instant replay.

Emeril Lagasse

Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.

Emeril Lagasse

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

Emeril Lagasse

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

Emeril Lagasse