"I'm working harder than ever now, and I'm putting on my pants the same as I always have. 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."

Food

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Insight & Reflection

Words carry weight, and Emeril Lagasse's insight into food is no exception. It serves as a gentle reminder that amidst the chaos of modern life, timeless wisdom still holds the power to guide our decisions and clarify our values.

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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"Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking."

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"Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff."

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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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"It takes only one drink to get me drunk. The trouble is, I can't remember if it's the thirteenth or the fourteenth."

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"Listen - of course money changes everything, but so does sunlight, and so does food: These are powerful but neutral energy sources, neither inherently good nor evil but shaped only by the way we use them."

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