If You Think Big, Then

You Are Going To Be What You Put In Your Body, So I Try To Teach That To My Kids, And The Kids Around Me.

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?

I Think You Have To Be Careful With Spices. Kids' Palates Can Be Very Delicate, And They Might Not Like Things Overspiced. In My Cookbooks For Kids, I Do A Milder Version Of My Signature Spice Blend, Emeril's Essence, Called Baby Bam, Which Has No Cayenne Pepper.

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.

I Mean, If You Love What You Do-whether You're An Auto Mechanic Or You Sew Clothes Or You Cook-it's All About Personal Passion And Love That Really Makes The Thrust To The Level That You Want To Get It To.