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Quote by Emeril Lagasse

“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.”

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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“We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.”

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

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“Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.”

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“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 oil.”

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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.”

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“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.”

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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.”

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“'3:10 to Yuma' was one that I just kept on talking and thinking about after reading it. And I think the reason is because, like in most Westerns, you have the very clear-cut bad-guy/good-guy, however, as the movie progresses, you kind of see that it's a very fine line that divides these two.”

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“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.”

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