Emeril Lagasse Quotes Archive

This is a collection of quotes about food from Emeril Lagasse.

Posted April 22, 2020

“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.”

Emeril Lagasse
Posted May 15, 2019

“A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top.”

Emeril Lagasse
Posted July 11, 2018

“I have a lot of influences. I’m American-schooled. I’m classically trained. I’m a pretty universal student, if you will. I have a lot of degrees, which really don’t pay the rent. I have two doctorate degrees, I have a bachelor’s degree, but I’m still a cook.”

Emeril Lagasse
Posted June 19, 2018

“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.”

Emeril Lagasse
Posted May 19, 2018

“If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It’s pretty easy to cook pasta, but a good sauce is way more useful.”

Emeril Lagasse
Posted December 4, 2017

“You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.”

Emeril Lagasse
Posted April 24, 2017

“Life just doesn’t hand you things. You have to get out there and make things happen. That’s the exciting part.”

Emeril Lagasse
Posted November 16, 2015

“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.”

Emeril Lagasse
Posted May 18, 2015

“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.”

Emeril Lagasse
Posted February 22, 2015

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

Emeril Lagasse
Scroll to Top