The 94+ Emeril Lagasse Quotes

Spain Has Some Of The Richest Culinary Traditions And Truly Appreciates Food That Is Simply Prepared With Top-notch Ingredients.

I've Been Very Fortunate, Because I've Cooked For A Lot Of Actors And Actresses And Musicians. I've Cooked For Presidents And I've Been To The White House.

I'm Not Impressed With Presidents. I Have Met A Few, But I'm Not Impressed With Them.

The Most Interesting Thing I've Ever Heard About Myrself That Isn't True Is That I'm Not A Nice Guy.

I've Never Really Had A Problem With People.

I've Always Been Known For Bold Flavors And Rustic Cooking, But There Is Another Side To Me. As You Evolve As A Cook, You Understand Life And How Serious It Is. There Comes A Point Where There's Got To Be A Better Balance.

I Don't Limit Myself.

I Moved To Louisiana To Become The Executive Chef At Commander's Place. And I Must Say I Had Some Encouragement From Friends Such As Ella Brennan, The Queen Of The New Orleans's Culinary Set, And Others. This Was Very Flattering To A Young Man With A Dream. I Was Only 26 Years Old.

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.

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.

Growing Up In New England, Being Schooled And Classically Trained, It Needed To Shake, It Needed To Evolve.

I Grew Up In Fall River, Massachusetts. My Background Was Modest, And I Worked At A Portuguese Bakery In Town.