"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."

Wisdom

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Insight & Reflection

The theme of wisdom is universal, yet Emeril Lagasse manages to capture its essence in a uniquely profound way. Taking a moment to internalize this can shift our mindset, reminding us that our perspective on wisdom often shapes our reality.

About Emeril Lagasse

Emeril John Lagasse III is an American chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. 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. He is of Portuguese descent on his mother's side while being of French heritage through his father. He is the father of Chef E. J. Lagasse.

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"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."

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"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."

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"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, food was important and the family table was extremely important. At a very young age I understood that."

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