Emeril Lagasse Quotes

Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
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.
I came here because the city has a tradition and is a very respected food city.
I don't limit myself.
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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.
I had these recipes that say do this, do that. Who MAKES these rules?
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.
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.
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.
I'm not a TV guy. I'm a restaurant chef and a businessman.
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.
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.
If somebody has a chance to put my food in their mouth, that tells the story.
If you don't follow your dream, who will?
In the restaurant it's much more serious.
Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
Mom ran the house, so we grew up Portuguese.
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.
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AuthorName
Emeril Lagasse
Profession
Chef
BirthDate
15 October, 1959
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