Phrase by 'Emeril Lagasse'
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If you think big, then it's going to be big.
Author: Emeril Lagasse - American ChefYou , Think , Big , Think Big
I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
Author: Emeril Lagasse - American ChefYou , Simple , Best , Bag
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.
Author: Emeril Lagasse - American ChefDay , Great , Food , Service
Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
Author: Emeril Lagasse - American ChefLife , You , Things , Things Happen
Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.
Author: Emeril Lagasse - American ChefYou , Important , Kitchen , Cleanliness
When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan.
Author: Emeril Lagasse - American ChefYou , Apple , Bold , Woods
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
Author: Emeril Lagasse - American ChefLove , Always , Fresh , Vegetables
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.
Author: Emeril Lagasse - American ChefChildren , Think , Responsibility , Future
When it ceases to be fun, I'll stop and just stay in my restaurants.
Author: Emeril Lagasse - American ChefJust , Fun , Stop , Stay
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
Author: Emeril Lagasse - American ChefLife , You , Me , Cooking
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