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Emeril Lagasse Quotes

In the restaurant it’s much more serious Picture Quote #1

When it ceases to be fun, I’ll stop and just stay in my restaurants Picture Quote #1

Anything made with love, bam! -it’s a beautiful meal Picture Quote #1

I had these recipes that say do this, do that. Who MAKES these rules? Picture Quote #1

I’m not a TV guy. I’m a restaurant chef and a businessman Picture Quote #1

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays Picture Quote #1

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I’m working harder than ever now, and I’m putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That’s my philosophy Picture Quote #1

I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills Picture Quote #1

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 Picture Quote #1

Whether it’s books or TV, or whatever the case may be, the backbone of what I do is my restaurants Picture Quote #1

We’re probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together Picture Quote #1

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 Picture Quote #1

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If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It’s pretty easy to cook pasta, but a good sauce is way more useful Picture Quote #1

I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town Picture Quote #1

Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve Picture Quote #1

I like to keep things simple. It’s really about the wine, food and the beach view. Nothing can beat that Picture Quote #1

Food is very representative of a city’s culture. In order to really get to know a place and the people, you’ve got to eat the food Picture Quote #1

Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients Picture Quote #1

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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? Picture Quote #1

We’re a new show. We can’t afford instant replay Picture Quote #1

Get up every day and try a little harder than the day before Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

I think many cooks are afraid of undercooked meats. A good thermometer is a cook’s best friend Picture Quote #1

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Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients Picture Quote #1

Food is very representative of a city’s culture. In order to really get to know a place and the people, you’ve got to eat the food Picture Quote #1

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 Picture Quote #1

My philosophy from day one is that I can sleep better at night if I can improve an individual’s knowledge about food and wine, and do it on a daily basis Picture Quote #1

The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they’re doing their own challenges. It’s back to cooking. And it’s real cooking Picture Quote #1

We began building this incredible new foundation in this restaurant, and that’s what began giving me the left-hand side of tradition and the right-hand side, my new palate Picture Quote #1

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Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

In the restaurant it’s much more serious (Emeril Lagasse Quotes) When it ceases to be fun, I’ll stop and just stay in my restaurants (Emeril Lagasse Quotes) Anything made with love, bam! -it’s a beautiful meal (Emeril Lagasse Quotes) I had these recipes that say do this, do that. Who MAKES these rules? (Emeril Lagasse Quotes) I’m not a TV guy. I’m a restaurant chef and a businessman (Emeril Lagasse Quotes) I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays (Emeril Lagasse Quotes) I’m working harder than ever now, and I’m putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That’s my philosophy. (Emeril Lagasse Quotes) I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills (Emeril Lagasse Quotes) 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 (Emeril Lagasse Quotes) Whether it’s books or TV, or whatever the case may be, the backbone of what I do is my restaurants (Emeril Lagasse Quotes) We’re probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together (Emeril Lagasse Quotes) 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 Quotes) If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It’s pretty easy to cook pasta, but a good sauce is way more useful (Emeril Lagasse Quotes) I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town (Emeril Lagasse Quotes) Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve (Emeril Lagasse Quotes) I like to keep things simple. It’s really about the wine, food and the beach view. Nothing can beat that (Emeril Lagasse Quotes) Food is very representative of a city’s culture. In order to really get to know a place and the people, you’ve got to eat the food (Emeril Lagasse Quotes) Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients (Emeril Lagasse Quotes) 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? (Emeril Lagasse Quotes) We’re a new show. We can’t afford instant replay (Emeril Lagasse Quotes) Get up every day and try a little harder than the day before (Emeril Lagasse Quotes) 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 (Emeril Lagasse Quotes) 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 Quotes) I think many cooks are afraid of undercooked meats. A good thermometer is a cook’s best friend. (Emeril Lagasse Quotes) Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients. (Emeril Lagasse Quotes) Food is very representative of a city’s culture. In order to really get to know a place and the people, you’ve got to eat the food. (Emeril Lagasse Quotes) 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. (Emeril Lagasse Quotes) My philosophy from day one is that I can sleep better at night if I can improve an individual’s knowledge about food and wine, and do it on a daily basis. (Emeril Lagasse Quotes) The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they’re doing their own challenges. It’s back to cooking. And it’s real cooking. (Emeril Lagasse Quotes) We began building this incredible new foundation in this restaurant, and that’s what began giving me the left-hand side of tradition and the right-hand side, my new palate. (Emeril Lagasse Quotes)

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