#s

I came here because the city has a tradition and is a very respected food city. ↗

— Emeril Lagasse

#came #city #food #here #i

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

#apples #awesome #cereal #enough #even

I don't limit myself. ↗

— Emeril Lagasse

#limit #myself

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

— Emeril Lagasse

#cooking #down #ended #full #go

I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town. ↗

— Emeril Lagasse

#bakery #fall #grew #i #massachusetts

I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake. ↗

— Emeril Lagasse

#been #being #best #cake #everything

I had these recipes that say do this, do that. Who MAKES these rules? ↗

— Emeril Lagasse

#i #makes #recipes #rules #say

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

#classically #cook #degree #degrees #doctorate

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. ↗

— Emeril Lagasse

#children #cities #community #culinary #developmental

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

#citrus #come #especially #extra #extra virgin olive oil