What I Go For In My Cooking

You Have To Be Cautious Of Eating Continuously The Same Thing. Beef Comes To Mind Right Away, And There's Nothing Wrong With Beef, But You've Got To Do Whatever You're Doing In Moderation. So Try To Break It Up A Little Bit. Eat Some Fish Or Some Shellfish At Least A Couple Of Times A Week.

I Think You Have To Be Careful With Spices. Kids' Palates Can Be Very Delicate, And They Might Not Like Things Overspiced. In My Cookbooks For Kids, I Do A Milder Version Of My Signature Spice Blend, Emeril's Essence, Called Baby Bam, Which Has No Cayenne Pepper.

One Big Reason I Do What I Do Is There's No Two Days Alike. It's Not Work For Me. It's My Life. My Passion.

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.

My Office In New York Is Overflowing With All Kinds Of Cookbooks, And In New Orleans We Have A Huge Culinary Library. So Yeah, I Guess I'm A Little Bit Obsessed.