Emeril Lagasse
Emeril Lagasse
Emeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. However, he is perhaps most notable for having appeared on a wide variety of cooking TV shows, including the long-running Food Network shows Emeril Live and Essence of Emeril. On those shows he pioneered several catchphrases he is associated with, including "Kick...
NationalityAmerican
ProfessionChef
Date of Birth15 October 1959
CityFall River, MA
CountryUnited States of America
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.
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.
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
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.
I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.
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.
In order to be big, you have to think big. If you think small, you're going to be small.
If you think big, then it's going to be big.
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.
I know this is a major catastrophe, but I work so far in advance. My things are planned, my people are planned, ... I don't know anyone out there who's been more rah-rah for the city of New Orleans in the last couple of weeks.
After talking to people all day long in the restaurant, which I love to do, I look forward to being quiet at home.
I'm gonna do it MY way! The problem with cooking is too many rules. You don't have to have perfect squares. Who cares, you know? Like we got some architect judging us at breakfast!
I love to teach, and I am thrilled that so many people want to learn from me. My job is really an art form. I must say I still am shocked at how many people, regardless of their age, want to learn to cook. TV has added so much for me. It has added such a dimension for me, it is wonderful.
I love it all, because it's all real.