Quotes by Emeril Lagasse

About Emeril Lagasse:

Emeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril, as well as catchphrases such as, "Kick it up a notch!" and "BAM!" Lagasse's portfolio of media, products, and restaurants generates an estimated US$150 million annually in revenue.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

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...

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

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

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

I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told my wife, I want to start a foundation to give back, I want it to be for kids in hard circumstances, and I want it to be culinary-driven, bec...

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 abou...

Emeril Lagasse

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

Emeril Lagasse

Mom ran the house, so we grew up Portuguese.

Emeril Lagasse

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

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 product...

Emeril Lagasse

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.

Emeril Lagasse

Author Bio

  • NameEmeril Lagasse
  • DescriptionAmerican chef
  • BornOctober 15, 1959
  • CountryUnited States Of America
  • ProfessionRestaurateur; Author