E

Emeril Lagasse

Explore inspiring quotes by Emeril Lagasse, a remarkable figure whose words continue to inspire and motivate people around the world.

Top Categories by Emeril Lagasse

Discover the themes and topics this author explores most

food

14 quotes

family

4 quotes

mom

4 quotes

age

1 quotes

change

1 quotes

cool

1 quotes

dad

1 quotes

education

1 quotes

Featured Quotes by Emeril Lagasse

Some of the most memorable quotes from this author

"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 a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that."

— Emeril Lagasseage

"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 Lagassechange

"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 their own challenges. It's back to cooking. And it's real cooking."

— Emeril Lagassecool

"I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm."

— Emeril Lagassedad

"You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American."

— Emeril Lagasseeducation

"You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American."

— Emeril Lagasseexperience

All Quotes by Emeril Lagasse

Browse all quotes from this author

"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 a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that."

-Emeril Lagasse

"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

changeView Quote

"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 their own challenges. It's back to cooking. And it's real cooking."

-Emeril Lagasse

"I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm."

-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 by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American."

-Emeril Lagasse

educationView Quote

"You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American."

-Emeril Lagasse

experienceView Quote

"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 a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that."

-Emeril Lagasse

familyView Quote

"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. It's not because they can't afford to buy them, it's because that's not what eating together as a family is about."

-Emeril Lagasse

familyView Quote

"My family... always had the value of the family table and these cultural influences of growing up."

-Emeril Lagasse

familyView Quote

"We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about."

-Emeril Lagasse

familyView Quote

"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."

-Emeril Lagasse

"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 try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy."

-Emeril Lagasse

"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 a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that."

-Emeril Lagasse

"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."

-Emeril Lagasse

"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 Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake."

-Emeril Lagasse

"Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving."

-Emeril Lagasse

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

-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 have to take three days to do this. With planning, you can do a lot and really have quality food every day."

-Emeril Lagasse

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

-Emeril Lagasse

"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 give you food, know what I mean?"

-Emeril Lagasse

"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

"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."

-Emeril Lagasse

"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 complexity of a particular dish. So, it was always like we're going to kick this up a little bit."

-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, Portuguese and French Canadian. There's a lot going on there."

-Emeril Lagasse

"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."

-Emeril Lagasse

futureView Quote

"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 try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy."

-Emeril Lagasse

greatView Quote

"Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff."

-Emeril Lagasse

"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."

-Emeril Lagasse

knowledgeView Quote

"We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about."

-Emeril Lagasse

learningView Quote

"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 12 I started getting real serious about cooking."

-Emeril Lagasse

"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 a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that."

-Emeril Lagasse

"Mom ran the house, so we grew up Portuguese."

-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, Portuguese and French Canadian. There's a lot going on there."

-Emeril Lagasse

"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."

-Emeril Lagasse

morningView Quote

Related Authors

Discover other authors you might enjoy

Cat Cora

40 quotes

Mario Batali

28 quotes

Rachael Ray

30 quotes

Giada De Laurentiis

28 quotes

Mitt Romney

198 quotes

Barack Obama

143 quotes

Tom Colicchio

26 quotes

Christopher Lasch

38 quotes

Alton Brown

31 quotes

Paul Prudhomme

16 quotes

Jonathan Safran Foer

34 quotes

Gwen Stefani

28 quotes

Other Authors to Explore

Explore more inspiring authors

View All Authors