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Quote by Emeril Lagasse

“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 maybe a lot of people, particularly the younger generations, have not even thought about.”

Quote by Emeril Lagasse

Author

Emeril Lagasse is a renowned American chef known for his unique culinary style and extensive experience in the field. Born on October 15, 1959, he developed a passion for cooking from a young age and eventually became a successful chef. Lagasse is widely recognized for his outstanding contributions to the culinary world and his promotion of culinary culture. more

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“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 years.”

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“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?”

Knows Giving Mean Shows Bed Clock Nightmare Headache

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“All I've ever ended up with in terms of achievements is the movie, some really stupid anecdotes, a bunch of crosswords that I didn't finish and maybe some old bicycle that I found lying around on set.”

Lying Found Term Stupid Achievement Bunch Bicycle Anecdotes Really Stupid Crosswords

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“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.”

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“We're setting up an urban farm for kids on more than 20 acres in New Orleans. We want to make this a world-class educational center for the community.”

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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.”

Giving Firsts Failing Giving Up Late Concepts Decided Restaurants Turned Down

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“When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.”

Want Common Add Woods Kicks Apples Flavor Chips Cherries Chunks Pecans Hardwood

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“You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.”

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“You have to be cautious of eating continuously the same thing. Beef comes to mind right away, and there's nothing wrong with beef, but you've got to do whatever you're doing in moderation. So try to break it up a little bit. Eat some fish or some shellfish at least a couple of times a week.”

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“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?”

Knows Years Kind Changed Evolve Restaurants New Orleans Menus

Author:Emeril Lagasse