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 Copy Share Image
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah,… — Emeril Lagasse Copy Share
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels. — Emeril Lagasse Copy Share
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… — Emeril Lagasse Copy Share
I'm not impressed with presidents. I have met a few, but I'm not impressed with them. — Emeril Lagasse Copy Share
I've been very fortunate, because I've cooked for a lot of actors and actresses and musicians. I've cooked for presidents and I've been to… — Emeril Lagasse Copy Share
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… — Emeril Lagasse Copy Share
I mean, if you love what you do-whether you're an auto mechanic or you sew clothes or you cook-it's all about personal passion and… — Emeril Lagasse Copy Share
The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right… — Emeril Lagasse Copy Share
I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his… — Emeril Lagasse Copy Share
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… — Emeril Lagasse Copy Share
I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and… — Emeril Lagasse Copy Share
We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together. — Emeril Lagasse Copy Share
