Emeril Lagasse Quotes

I think the biggest thing is clean as you go. Wash all your knives, cutting boards, dishes, when you are done cooking, not look at a sink full of dishes after you are done. Cleaning as you go helps keep away cross contamination and you avoid having food borne bacteria.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

People with chile peppers on their chef pants shouldn't be allowed in the kitchen.

Most food you drop is still perfectly edible. If it was in your eyesight the whole time, you can pick it up and eat it.

I like a very clean kitchen, and when I'm cooking, I try to clean as I go.

I don't get sick much because in the U.S. I always eat with my fingers, you know, to get used to the bacteria.

You turn hotdogs with tongs. Don't you ever use those tongs on a hamburger.

We need to always be vigilant on the sanitary issues.

I use those medical gloves that fit very tightly and are disposable for all chopping - peppers, onions, garlic, etc. Very Lady Macbeth, I think.

Every nurse ought to be careful to wash her hands very frequently during the day. If her face, too, so much the better.

I wash my hands constantly in the kitchen, so they're always dry.

Did you know you're supposed to soap and scrub for as long as it takes to sing 'Happy Birthday' twice?

I always tell people a clean cooking area is a clean mind which is available for the creativity.

I know intellectually that if I shake somebody's hand that I'm not going to get sick and die.

Soap and water and common sense are the best disinfectants.

When I used to have a show on French TV, people would ask me how my jacket stayed spotless while cooking. Your whole area has to be clean - and you have to keep it that way.

If I walked into the kitchen without washing my hands as a kid, I'd hear a loud 'A-hem!' from my mother or grandmother. Now I count on other people to do the same.

I don't want to get burned when I'm cooking. To avoid getting hit when pan-frying, I stand far away and use chopsticks that are almost two feet long. I learned it from my mom, who does the same thing.

The most dangerous food is wedding cake.

You could eat sushi off my bookshelf. My cleaning regime is like a battleground. I'm Genghis Khan and my cleaning products are my Mongolian army and I take no prisoners. The rest of my life is an experiment in chaos so I like to keep my flat neat.

As a chef, I could not wash my hands - nor clean pots, pans, utensils, meats or produce, nor make soups and sauces - if I did not have clean water. Were this to happen, of course, these would be the least of my concerns. Because water is the linchpin of survival: without it, not much else matters.

Those who store, package, and sell the food we serve our families have a responsibility to maintain basic standards of cleanliness in their facilities.

My kitchen is not a place to live in. I made it white so I can tell instantly if it's not clean-and I like it clean enough to be able to eat off the floors-or the tables, for that matter.

I'm a germ-phobe when I meet a lot of people or shake a lot of hands. I always have hand sanitizer and alcohol swabs so I can sort of go back and forth between the two.

Hand washing is the first basic step towards achieving any millennium goals for development. It saves lives.