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Emeril Lagasse Quotes


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Quotes by Emeril Lagasse

Showing 41-50 of 74 Quotes by Emeril Lagasse

I'm pretty actively involved with the military because I think they're incredible human beings. If I can give back to them for what they're doing for us, it's a good thing. And I think to have happy soldiers, you need to feed them well.

~Emeril Lagasse

Topics: Actively Back Because Beings Doing Feed Give Good Good Thing Happy Human Human Beings Incredible Involved Military Need Pretty Soldiers Them Thing Think Us Well You I Think I Can A Good Thing

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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

Topics: Before Enjoy Essence Food Just Leaving Live Lot Matter Me Necessarily Network New Now People Production Right Say Shows Something Something New Still Teaching Television Time

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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 vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

~Emeril Lagasse

Topics: Always Citrus Come Extra Followed Fresh Hand Handy Keep Lemons Love Oil Olive Olive Oil Oranges Quick Quickly Up Vegetables I Love

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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

Topics: Always Being Bit Complexity Dish Elevate Food Going Kick Kicked Level Like Little Little Bit Me Means Notch Particular Show Spice Up Which Would

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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, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook.

~Emeril Lagasse

Topics: Bachelor Cook Degree Degrees Doctorate Influences Lot Pay Pretty Really Rent Still Student Trained Two Universal Which Will You

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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

Topics: American Basically Because City Education Experience French German Get Got Had Job Kitchens Know Laughed New New York New York City Run Swiss Were York You

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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 guess I'm a little bit obsessed.

~Emeril Lagasse

Topics: Bit Cookbooks Culinary Guess Huge Kinds Library Little Little Bit New New Orleans New York Obsessed Office Orleans Overflowing Yeah York

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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.

~Emeril Lagasse

Topics: Appreciated Been Feel Great Great Team Make Many Me Over Respected Staff Sure Team Years

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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 the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves.

~Emeril Lagasse

Topics: Also Any Anything Ask Believe Creative Employees Example Express Giving Hard Harder Lot Rest Room Set Staff Than Themselves Work

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When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.

~Emeril Lagasse

Topics: Banks Because Concept Decided Down Failing First Give Good Had Knew Late Many Open Refused Restaurant Restaurants Several Turned Up Were

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Biography

Nationality: American

Type: Chef

Born: October 15th, 1959

Links

Find Emeril Lagasse on Amazon

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