Emeril Lagasse Quotes & Sayings (Page 2)

“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.”

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

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

“I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.”

“Scatter soaked hardwood chunks over your coals for a quick and easy way to add a smoky nuance to your grilled foods.”

“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.”

“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 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.”

“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.”

“You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or Creole spice. Just watch out for the sodium content. That why I encourage you to make your own.”