Emeril Lagasse
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
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.
In the restaurant it's much more serious.
I'm pretty actively involved with the military because I think they're incredible human beings. If I can give back to them for what they're doing for us, it's a good thing. And I think to have happy soldiers, you need to feed them well.
My Food Network shows, 'Emeril Live' and 'Essence of Emeril,' are not in production right now, but I wouldn't say that I'm necessarily leaving Food Network. I have a lot of television still in me. I enjoy teaching people, so it's just a matter of time before I do something new.
Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
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.
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.
My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.
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.
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.
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 wouldn't ask any of my employees to do anything I wouldn't do. And I work as hard, if not harder than the rest of the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves.
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.
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.
We're setting up an urban farm for kids on more than 20 acres in New Orleans. We want to make this a world-class educational center for the community.
I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I let them eat ice cream? Absolutely. But not every day.
Soups are a great way to introduce a lot of vegetables to kids. Stir-fries, too, because they contain so many different shapes and colors.
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.
A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top.
Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do.
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.
Anything made with love, bam! -it's a beautiful meal.Collection: Beautiful
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.Collection: Order
Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.Collection: Fun
Cooking is so popular today because it's the perfect mix of food and fun.Collection: Fun
It's okay to play with your food.Collection: Inspirational
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.Collection: Passion
Food that's beautiful to look at seems to taste better than food that isn't.Collection: Beautiful
What I go for in my cooking is sinful, bold and real.Collection: Real
Get up every day and try a little harder than the day before.Collection: Trying
One big reason I do what I do is there's no two days alike. It's not work for me. It's my life. My passion.Collection: Passion
Everyone needs a mentor.Collection: Mentor
I had a fierce curiosity about this food thing.Collection: Curiosity
I love to cook; that's my passion.Collection: Passion
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.Collection: Dream
I've never really had a problem with people.Collection: People
The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.Collection: Nice
I'm not impressed with presidents. I have met a few, but I'm not impressed with them.Collection: President
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.Collection: White
Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.Collection: Appreciate
I like to keep things simple. It's really about the wine, food and the beach view. Nothing can beat that.Collection: Beach
Books make great gifts because they expand your horizons and keep you cooking.Collection: Book
Cooking is so popular today because it’s the perfect mix of food and fun.Collection: Fun
When it ceases to be fun, I’ll stop and just stay in my restaurants.Collection: Fun