Emeril Lagasse Quotes

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Emeril Lagasse

Profession : Chef

Birth : October 15, 1959

Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.

Emeril Lagasse

We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.

Emeril Lagasse

I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.

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 wouldn't ask any of my employees to do anything I wouldn't do. And I work as hard, if not harder than the rest of the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves.

Emeril Lagasse

I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told my wife, I want to start a foundation to give back, I want it to be for kids in hard circumstances, and I want it to be culinary-driven, because that's who I am.

Emeril Lagasse

I'm not a TV guy. I'm a restaurant chef and a businessman.

Emeril Lagasse

I don't limit myself.

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

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

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

When it ceases to be fun, I'll stop and just stay in my restaurants.

Emeril Lagasse

I came here because the city has a tradition and is a very respected food city.

Emeril Lagasse

I had these recipes that say do this, do that. Who MAKES these rules?

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

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

My family... always had the value of the family table and these cultural influences of growing up.

Emeril Lagasse

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

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 spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.

Emeril Lagasse