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Emeril Lagasse quotes (28)

Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
Emeril Lagasse   Category:

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   Category:

I came here because the city has a tradition and is a very respected food city.
Emeril Lagasse   Category:

I don't limit myself.
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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Emeril Lagasse   Category:

I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
Emeril Lagasse   Category:

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   Category:

I had these recipes that say do this, do that. Who MAKES these rules?
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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.
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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.
Emeril Lagasse   Category:

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   Category:

I'm not a TV guy. I'm a restaurant chef and a businessman.
Emeril Lagasse   Category:

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   Category:

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   Category:

If somebody has a chance to put my food in their mouth, that tells the story.
Emeril Lagasse   Category:

If you don't follow your dream, who will?
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In the restaurant it's much more serious.
Emeril Lagasse   Category:

Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
Emeril Lagasse   Category:

Mom ran the house, so we grew up Portuguese.
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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   Category:

My family... always had the value of the family table and these cultural influences of growing up.
Emeril Lagasse   Category:

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   Category: Food

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   Category:

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   Category:

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.
Emeril Lagasse   Category:

We're a new show. We can't afford instant replay.
Emeril Lagasse   Category:

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

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?
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