Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
Emeril Lagasse
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.
Emeril Lagasse
I came here because the city has a tradition and is a very respected food city.
Emeril Lagasse
I don't limit myself.
Emeril Lagasse
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Emeril Lagasse
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
Emeril Lagasse
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
I had these recipes that say do this, do that. Who MAKES these rules?
Emeril Lagasse
I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me.
Emeril Lagasse
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.
Emeril Lagasse
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.
Emeril Lagasse
I'm not a TV guy. I'm a restaurant chef and a businessman.
Emeril Lagasse
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.
Emeril Lagasse
I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.
Emeril Lagasse
If somebody has a chance to put my food in their mouth, that tells the story.
Emeril Lagasse
If you don't follow your dream, who will?
Emeril Lagasse
In the restaurant it's much more serious.
Emeril Lagasse
Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
Emeril Lagasse
Mom ran the house, so we grew up Portuguese.
Emeril Lagasse
Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving.
Emeril Lagasse
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