Quotes by Emeril Lagasse

Emeril Lagasse

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.

Levels

Mean

Spices

Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you’re not really teaching them anything.

Kids

Kitchen

Teaching

Cooking is so popular today because it’s the perfect mix of food and fun.

Food

Fun

Perfect

Everyone needs a mentor.

Mentor

Needs

Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.

Book

Home

Team

I came here because the city has a tradition and is a very respected food city.

Cities

Tradition

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

Cooking

Pay

School

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

Fall

Massachusetts

Rivers

I had these recipes that say do this, do that. Who MAKES these rules?

Recipes

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.

Degrees

Pay

Two

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Book

Cake

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Chef

Children

Cities

Coal

Cooking

Cooks

Couple

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Educational

Essence

Exciting

Fall

Fire

Flavor

Food

Friendship

Fun

Generations

Giving

Growing Up

Guy

Hands

Herbs

Home

House

Ice

Ice Cream

Influence

Ingredients

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Kids

Kind

Kitchen

Labels

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Make Things Happen

Massachusetts

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The Future Blueprint

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The Home Therapist: Anti Anxiety

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The Autobiography

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The Behaviour Diary

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The Relationship Therapist

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Quotes by Emeril Lagasse

Emeril Lagasse

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.

Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you’re not really teaching them anything.

Cooking is so popular today because it’s the perfect mix of food and fun.

Everyone needs a mentor.

Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.

I came here because the city has a tradition and is a very respected food city.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

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

I had these recipes that say do this, do that. Who MAKES these rules?

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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Topics by Emeril Lagasse

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The Future Blueprint

The Home Therapist: Anti Anxiety

The Autobiography

The Behaviour Diary

The Dating Diary

The Relationship Therapist

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