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.
As I spent a couple of days there, I realized how blessed I am, but you realize what still is going on in the pockets of this country that we don't know about. To say these kids are 'at risk' is an understatement. They have parents who are on drugs, shot, in jail,
I was a whiz kid at music, and cooking was more of a challenge. I eventually went to culinary school, Johnson & Wales.
My best friend became the manager and maitre d', and he and I-with 33 people-opened this white tablecloth restaurant in the Warehouse District in 1990. By the end of '90, it blew the charts: we were getting every award, we got the highest review ever done.
I was the guy that spent 18 hours a day on the telephone, finding people, moving people, (checking on) the other six restaurants . . . now I've got a third less revenue. I was running the business, and the business is about people.
I am committed to using only the finest and freshest products. People have come to expect that, and I will never let them down.