Emeril Lagasse quotes

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. (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. View quote
Emeril Lagasse
If you don't follow your dream, who will? View quote
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. View quote
Emeril Lagasse
I had these recipes that say do this, do that. Who MAKES these rules? View quote
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. View quote
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. View quote
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? View quote
Emeril Lagasse
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school. View quote
Emeril Lagasse
If somebody has a chance to put my food in their mouth, that tells the story. View quote
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)
I came here because the city has a tradition and is a very respected food city. View quote
Emeril Lagasse
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm. View quote
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. View quote
Emeril Lagasse
My family... always had the value of the family table and these cultural influences of growing up. View quote
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. View quote
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. View quote
Emeril Lagasse
When it ceases to be fun, I'll stop and just stay in my restaurants. View quote
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. View quote
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? View quote
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)
Mom ran the house, so we grew up Portuguese. View quote
Emeril Lagasse
In the restaurant it's much more serious. View quote
Emeril Lagasse
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town. View quote
Emeril Lagasse
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve. View quote
Emeril Lagasse

Emeril Lagasse

Emeril Lagasse - Image
Occupation: American Chef
Born: October 15, 1959
Quotes count: 76