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Letter "E" » Emeril Lagasse Quotes
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«I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.»
Author: Emeril Lagasse
«I never thought about what it was to have fresh milk, or to take milk and make it into cheese and that sort of thing.»
Author: Emeril Lagasse
«I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.»
Author: Emeril Lagasse
«My family... always had the value of the family table and these cultural influences of growing up.»
Author: 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.»
Author: Emeril Lagasse
«I'm a good listener. And you have to have people to be a good listener. I take that very seriously. And that helps me to do better television. I don't really watch myself, so it's not like I'm critiquing. I just don't do that. What I really get inspired from is the people.»
Author: Emeril Lagasse
«I was a whiz kid at music, and cooking was more of a challenge. I eventually went to culinary school, Johnson & Wales.»
Author: Emeril Lagasse
«My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.»
Author: 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.»
Author: Emeril Lagasse
«I came here because the city has a tradition and is a very respected food city.»
Author: Emeril Lagasse
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