Thoughts by Emeril Lagasse:
Thoughts by Emeril Lagasse:- Emeril Lagasse is an citation winning Creole chef with many restaurants to his name, yet better know him for his trademark motto “Bam!” Find out more about the Famous chefs of all time, including Gordon Ramsay Thoughts. Emeril Lagasse is an uber popular personality chef with a group of restaurants, cookbooks, and a long-running TV program. “Bam!” is his motto, which he likes to say when he’s lobbing ingredients into things.
We assume he watched too much as a kid. Enjoy the outstanding Emeril Lagasse thoughts at Thoughts4ever. Money Thoughts by Emeril Lagasse, American Chef, Born October 15, 1959. Share with your family & friends.
Thoughts by Emeril Lagasse About Books
Books make great gifts because they expand your horizons and keep you cooking.
Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff.
Whether its books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
Thoughts by Emeril Lagasse About Community
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 everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.
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
Thoughts by Emeril Lagasse About Cooking
I’ve always been known for bold flavors and rustic cooking.
Radishes grow just about anywhere. People think, ‘Oh it’s just a radish.’ But radishes are delicious, and people don’t think of cooking them.
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking.
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.
Thoughts by Emeril Lagasse About Eating
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.
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.
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.
Thoughts by Emeril Lagasse About Fun
Spice is life. It depends upon what you like have fun with it. Yes, food is serious, but you should have fun with it.
When it ceases to be fun, I’ll stop and just stay in my restaurants.
When I cook with my son, I might chop vegetables and have fun with different shapes.
Cooking is so popular today because it’s the perfect mix of food and fun.
Thoughts by Emeril Lagasse About Giving
It was the late 80’s and many restaurants were failing. I refused to give up because I knew I had a good concept.
Those other 10 o’clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?
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 think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon.
Thoughts by Emeril Lagasse About Giving Back
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.
Thoughts by Emeril Lagasse About Growing Up
My family always had the value of the family table and these cultural influences of growing up.
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
Thoughts by Emeril Lagasse About Mom
Mom ran the house, so we grew up Portuguese.
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.
Thoughts by Emeril Lagasse About Passion
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.
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 and my passion.
I love to cook; that’s my passion.
Thoughts by Emeril Lagasse About Philosophy
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.
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.
Music is one of those things that is constantly going in my head all the time. It’s sort of like the evolution and creation of doing food, or my philosophy about wine.
Thoughts by Emeril Lagasse About Wine
I like to keep things simple. It’s really about the wine, food and the beach view. Nothing can beat that.
I can improve an individual’s knowledge about food and wine, and do it on a daily basis.