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
The most authentic Emeril Lagasse quotes that may be undiscovered and unusual
I grew up in Fall River, Massachusetts.
My background was modest, and I worked at a Portuguese bakery in town.
Anything made with love, bam! -it's a beautiful meal.
Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.
In order to be big, you have to think big. If you think small, you're going to be small.
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 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 mean, if you love what you do-whether you're an auto mechanic or you sew clothes or you cook-it's all about personal passion and love that really makes the thrust to the level that you want to get it to.
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.
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'm not a TV guy. I'm a restaurant chef and a businessman.
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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.
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?
In the restaurant it's much more serious.
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?
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.
Everyone needs a mentor.
My family... always had the value of the family table and these cultural influences of growing up.
Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.
If somebody has a chance to put my food in their mouth, that tells the story.
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.
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.
Cooking is so popular today because it's the perfect mix of food and fun.
When it ceases to be fun, I'll stop and just stay in my restaurants.
I'm pretty actively involved with the military because I think they're incredible human beings. If I can give back to them for what they're doing for us, it's a good thing. And I think to have happy soldiers, you need to feed them well.
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
I love to cook; that's my passion.
The most interesting thing I've ever heard about myrself that isn't true is that I'm not a nice guy.
I've been very fortunate, because I've cooked for a lot of actors and actresses and musicians. I've cooked for presidents and I've been to the White House.
What I go for in my cooking is sinful, bold and real.
Food is very representative of a city's culture.
In order to really get to know a place and the people, you've got to eat the food.
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.
Food that's beautiful to look at seems to taste better than food that isn't.
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.
I had these recipes that say do this, do that. Who MAKES these rules?
Books make great gifts because they expand your horizons and keep you cooking.
It's okay to play with your food.
We're a new show. We can't afford instant replay.
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.
I'm not impressed with presidents. I have met a few, but I'm not impressed with them.
I came here because the city has a tradition and is a very respected food city.
I like to keep things simple. It's really about the wine, food and the beach view. Nothing can beat that.
One big reason I do what I do is there's no two days alike.
It's not work for me. It's my life. My passion.
Get up every day and try a little harder than the day before.
You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.