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Emeril Lagasse quotes
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
If you don't follow your dream, who will?
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 love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
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
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?
Emeril Lagasse
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Emeril Lagasse
If somebody has a chance to put my food in their mouth, that tells the story.
Emeril Lagasse
I came here because the city has a tradition and is a very respected food city.
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
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
My family... always had the value of the family table and these cultural influences of growing up.
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 make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.
Emeril Lagasse
When it ceases to be fun, I'll stop and just stay in my restaurants.
Emeril Lagasse
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.
Emeril Lagasse
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?
Emeril Lagasse
Mom ran the house, so we grew up Portuguese.
Emeril Lagasse
In the restaurant it's much more serious.
Emeril Lagasse
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
Emeril Lagasse
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
Emeril Lagasse
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