Emeril Lagasse Quotes
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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.
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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.
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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.
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We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.
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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.
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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.
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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.
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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.
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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.
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Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
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Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.
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Mom ran the house, so we grew up Portuguese.
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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.
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Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
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I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.
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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.
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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.
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Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
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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.
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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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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.
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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.
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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.
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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.