A Quote by Emeril Lagasse
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.
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I've been cooking for a nine-year-old and her friends for the better part of seven or eight years. It's how I cook today, it's what makes me happy. I tend to overcompensate for my long absences when I'm home by cooking and it's therapeutic to me - it's how I express love for my daughter. It felt good to do.
When I was about nine years old, I announced to my mother that I was going to cook Thanksgiving dinner. And I went to the library and got this whole pile of books. I'd love to say it all turned out great. It didn't. But, sort of, from that point on, whenever there was serious cooking at home, I was the one who did it.
My friends have always known there was this more serious side to me, and all my life, I've had Conservative values.
Even cooking at home, the difference between my wife cooking and me cooking is major. When my wife cooks, the kitchen looks like a disaster. When I cook it's completely clean and organized and it doesn't look like anyone has been cooking in there.
Every so often I would look at my women friends who were happily married and didn't cook, and I would always find myself wondering how they did it. Would anyone love me if I couldn't cook? I always thought cooking was part of the package: Step right up, it's Rachel Samstat, she's bright, she's funny and she can cook!
In my personal life, I have always been bold, from the clothes I wear to how I talk. For me, boldness does not necessarily mean stripping. I think people have wrong notion about boldness. For me, bold is being different.
I think I'm actually built for fatherhood. I love to have a good time and play, but at the same time I've got a really serious side to me, and I think that's the balance you have to have. Get on your kids' level, but at any point in time, let them know who the parent is.
I'd love to cook. It's something I've got into since I've grown older. I'm mates with Jamie Oliver and he's been a real inspiration. I've cooked for Jamie a few times - most people are too frightened to cook for him. Chefs are really easy to cook for. They're just pleased not to be the one who's cooking.
A perfect chutney needs patience. If you are cooking it, cook it on a low flame; the flavors come out the best that way.
Fifty thousand dollars' worth of cabinets isn't going to make you a better cook; cooking is going to make you a better cook. At the end of the day, you can slice a mushroom in about three inches of space, and you can carve a chicken in a foot and a half. So it doesn't matter how big the kitchen is.
Food has always been in my life. Being born in Ethiopia, where there was a lack of food, and then really cooking with my grandmother Helga in Sweden. And my grandmother Helga was a cook's cook.
I can't cook, at all. I would not know how to make coffee. I took cooking classes, so I know how to make chocolate soufflé, but ask me if I want to make soufflé. I let somebody else make the chocolate soufflé, and I eat it. I found that, when I took cooking classes and tried to cook, I didn't want to eat it. The joy was gone. I was always filthy with the stuff, and then had to clean it up. I don't like that.
A writing cook and a cooking writer must be bold at the desk as well as the stove.
I can cook because my life depended on it when I lived in Thailand. Either I learnt cooking, or I learnt how it felt to starve. I chose cooking.
If the point of life is the same as the point of a story, the point of life is character transformation. If I got any comfort as I set out on my first story, it was that in nearly every story, the protagonist is transformed. He's a jerk at the beginning and nice at the end, or a coward at the beginning and brave at the end. If the character doesn't change, the story hasn't happened yet. And if story is derived from real life, if story is just condensed version of life then life itself may be designed to change us so that we evolve from one kind of person to another.
I always wanted to be a chef. Flavors and food were always of interest to me, but it was how those things brought friends and family together to celebrate not only the special occasions but everyday life. It has been a blessing that I have been able to pursue a career that creates a product that brings people together.
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