Quotes About Culinary

At least once a week, Dinsy was amused by the indignant sputtering of someone who had just spooned dill weed, not sugar, into a cup of Earl Grey tea.

A good cook is like a sorceress who dispenses happiness.

No, I don't take soup. You can't build a meal on a lake.

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.

The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food?

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

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.

Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?

It's okay to play with your food.

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.

You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American.

Happy cooks make happy food.

Little bits were one of Dorey Jewett's gems: small, sweet lobster knuckles that were sautéed in butter. There were no herbs involved, just enough of a Ritz-cracker coating to absorb the butter for ease of eating.

Some June, for instance, when the rigors of the academic year are over, I would like to invite the women's studies scholars I know to a banquet where we would cook and serve things like Emily Dickinson's bread and Elizabeth Cady Stanton's pudding (the kind she was always asking Susan B. Anthony to cook for her so that she had time to write a speech).

Playing with Your Food

You did too order salami. Yes ya did. Yes ya did. Then why'd you take a big ol' bite out of it?

Wie ich gehört habe, soll es Leute geben, die Spaß am Kochen haben und es jeden Abend tun. Sie schnippeln und würfeln, putzen und schälen, schmoren und dünsten, pochieren und dämpfen und lachen dabei die ganze Zeit wie Irre in einem Glücksrausch.

I was going to bake you a cake with a hacksaw in it," he said without preamble, " but-" "But you realized it wouldn't work." "Well, no. I realized I don't know how to bake.

I think that the most important part of Italian cooking is done before you get in the kitchen. And that's in the purchasing of the ingredients.

If it's a cooking based reality show I would love to do it because I love cooking.

When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.

A chef is a mixture maybe of artistry and craft. You have to learn the craft really to get there.