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. Emeril Lagasse More Quotes by Emeril Lagasse More Quotes From 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 herbs flavor cooking 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. Emeril Lagasse team appreciated years My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that. Emeril Lagasse growing-up mom birthday 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 sauce ice simple 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 educational responsibility children I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking. Emeril Lagasse mom mother memories Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking. Emeril Lagasse wire oil cooking 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. Emeril Lagasse degrees pay two Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. Emeril Lagasse tvs may book 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. Emeril Lagasse team home book 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 new-york running jobs 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 body trying kids Mom ran the house, so we grew up Portuguese. Emeril Lagasse portuguese mom house In the restaurant it's much more serious. Emeril Lagasse restaurants serious 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 flavor balance cooking 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. Emeril Lagasse queens encouragement dream 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. Emeril Lagasse military giving thinking I don't limit myself. Emeril Lagasse limits Books make great gifts because they expand your horizons and keep you cooking. Emeril Lagasse horizon cooking book 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 couple mind trying
