Emeril Lagasse

I love to cook; that's my passion.

— Emeril Lagasse

In the restaurant it's much more serious.

— Emeril Lagasse

Everyone needs a mentor.

— Emeril Lagasse

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

— Emeril Lagasse

It's okay to play with your food.

— Emeril Lagasse

I don't limit myself.

— Emeril Lagasse

Mom ran the house, so we grew up Portuguese.

— Emeril Lagasse

If somebody has a chance to put my food in their mouth, that tells the story.

— Emeril Lagasse

I've never really had a problem with people.

— Emeril Lagasse

I'm not a TV guy. I'm a restaurant chef and a businessman.

— Emeril Lagasse

Food that's beautiful to look at seems to taste better than food that isn't.

— Emeril Lagasse

I had a fierce curiosity about this food thing.

— Emeril Lagasse

Get up every day and try a little harder than the day before.

— Emeril Lagasse

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

— Emeril Lagasse

The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.

— Emeril Lagasse

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

— Emeril Lagasse

My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library.…

— Emeril Lagasse

My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.

— Emeril Lagasse

Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching…

— Emeril Lagasse

The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any…

— Emeril Lagasse

Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.

— Emeril Lagasse

Many of my staff have been with me for over 20 years. I have a great team, and I make sure they…

— Emeril Lagasse

The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends,…

— Emeril Lagasse

The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing…

— 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…

— Emeril Lagasse

When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many…

— Emeril Lagasse

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the…

— 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…

— 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,…

— Emeril Lagasse

My Food Network shows, 'Emeril Live' and 'Essence of Emeril,' are not in production right now, but I wouldn't say that I'm…

— Emeril Lagasse

What I go for in my cooking is sinful, bold and real.

— Emeril Lagasse

Cooking is so popular today because it's the perfect mix of food and fun.

— Emeril Lagasse

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

— Emeril Lagasse

Books make great gifts because they expand your horizons and keep you cooking.

— Emeril Lagasse

We're a new show. We can't afford instant replay.

— Emeril Lagasse

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

— Emeril Lagasse

Anything made with love, bam! -it's a beautiful meal.

— Emeril Lagasse

If you think big, then it's going to be big.

— Emeril Lagasse

I'm not impressed with presidents. I have met a few, but I'm not impressed with them.

— Emeril Lagasse

You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like…

— Emeril Lagasse