Emeril Lagasse Zitate auf Englisch

Zitat des Tages von Emeril Lagasse:

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.

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

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

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

Emeril Lagasse

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

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

I came here because the city has a tradition and is a very respected food city.

Emeril Lagasse

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

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

Mom ran the house, so we grew up Portuguese.

Emeril Lagasse

I don't limit myself.

Emeril Lagasse

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

If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.

Emeril Lagasse

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

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

Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.

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

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

Emeril Lagasse

My family... always had the value of the family table and these cultural influences of growing up.

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

Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do.

Emeril Lagasse

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

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

Emeril Lagasse

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

Emeril Lagasse

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 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

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

Emeril Lagasse

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

Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.

Emeril Lagasse

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

In the restaurant it's much more serious.

Emeril Lagasse

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

Emeril Lagasse

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

If you don't follow your dream, who will?

Emeril Lagasse

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

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

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

Emeril Lagasse