Emeril Lagasse Quotes


You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American. - Emeril Lagasse


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


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. - Emeril Lagasse


You go to a restaurant in the States and kids have these game boards at the table. You don't see that in Italy or Spain. It's not because they can't afford to buy them, it's because that's not what eating together as a family is about. - Emeril Lagasse


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. - Emeril Lagasse


Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch. - Emeril Lagasse


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


When you look at Louisiana food, you'll see there is a tremendous amount of respect. Mainly because of the amount of years... it has 200 years of history. There are restaurants that have menus that are older than most U.S. cities. - Emeril Lagasse


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