Best Emeril Lagasse Quotes
- 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.… Afford
- 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… Better
- 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… Cooking
- 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… Age
- 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… Bases
- If you think big, then it's going to be big. Big
- 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
- 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… All
- 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… Bundles
- I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school. Conservatory
- If you don't follow your dream, who will? Dream
- 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. Eating
- 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… Apples
- 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… Ask
- Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve. Classically
- I came here because the city has a tradition and is a very respected food city. Came
- I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town. Background
- I had these recipes that say do this, do that. Who MAKES these rules? Funny
- I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm. Agriculture
- I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend. Afraid
- I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels. All
- I'm not a TV guy. I'm a restaurant chef and a businessman. Businessman
- My family... always had the value of the family table and these cultural influences of growing up. Cultural
- My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude. Altitude
- 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. Anywhere
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