Best Emeril Lagasse Sayings
- Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods. Add
- 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. Color
- We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together. Child
- When it ceases to be fun, I'll stop and just stay in my restaurants. Ceases
- Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. Backbone
- 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… Cooking
- 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,… American
- 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… Brush
- 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… Always Like
- 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… Became
- 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… Children
- 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… Always Keep
- 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… Bag
- 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… Boat
- 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… Absolutely
- 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… Baby
- 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
- 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… Andre
- 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… Any
- 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… Bolognese
- 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… Background
- 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… All
- 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… Been
- 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
- 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… All
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