Emeril Lagasse
Emeril Lagasse

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

Emeril Lagasse
Emeril Lagasse

If you don't follow your dream, who will?

Emeril Lagasse
Emeril Lagasse

I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.

Emeril Lagasse
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
Emeril Lagasse

If you think big, then it's going to be big.

Emeril Lagasse
Emeril Lagasse

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
Emeril Lagasse

Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.

Emeril Lagasse
Emeril Lagasse

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
Emeril Lagasse

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.

Emeril Lagasse
Emeril Lagasse

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.

Emeril Lagasse
Emeril Lagasse

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
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
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.

Emeril Lagasse
Emeril Lagasse

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
Emeril Lagasse

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
Emeril Lagasse

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
Emeril Lagasse

My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.

Emeril Lagasse
Emeril Lagasse

I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me.

Emeril Lagasse
Emeril Lagasse

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
Emeril Lagasse

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.