Emeril Lagasse Quotes

Found 56 quotes by Emeril Lagasse .
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"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
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American Celebrity   

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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." Emeril Lagasse
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American Celebrity   

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"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
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American Celebrity    Home   

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

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"When it ceases to be fun, I'll stop and just stay in my restaurants." Emeril Lagasse
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American Celebrity    Fun   

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"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
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American Celebrity   

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"We try to take care of guests in any way we can. Like vegetarian tastings. Which reminds me of our truffles... we are known for our truffles." Emeril Lagasse
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American Celebrity   

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"My mom is Portuguese, and my dad is French Canadian. The solid foundations of those heritages, cultures and techniques, melded with my education and classical background, lead to my style of cooking." Emeril Lagasse
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"As I spent a couple of days there, I realized how blessed I am, but you realize what still is going on in the pockets of this country that we don't know about. To say these kids are 'at risk' is an understatement. They have parents who are on drugs, shot, in jail," Emeril Lagasse
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"Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it." Emeril Lagasse
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Food   

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"We're a new show. We can't afford instant replay." Emeril Lagasse
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American Celebrity   

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"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
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American Celebrity   

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"I'm not a TV guy. I'm a restaurant chef and a businessman." Emeril Lagasse
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American Celebrity    Businessman   

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"Mom ran the house, so we grew up Portuguese." Emeril Lagasse
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American Celebrity   

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"My best friend became the manager and maitre d', and he and I-with 33 people-opened this white tablecloth restaurant in the Warehouse District in 1990. By the end of '90, it blew the charts: we were getting every award, we got the highest review ever done." Emeril Lagasse
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Best Friends   

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"Now that years have gone by and I look back at it and I can put one and two together, it was my childhood memories and cultural feelings and beliefs in the whole tie-in of the French Canadian/Portuguese thing." Emeril Lagasse
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"Because of my restaurant schedule and other commitments I have, I shoot up to 12 shows in a week. It's taped live." Emeril Lagasse
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Commitment   

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"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
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American Celebrity    Food   

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"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." Emeril Lagasse
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"I am committed to using only the finest and freshest products. People have come to expect that, and I will never let them down." Emeril Lagasse
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"When you look at Louisiana food, you'll see there is a tremendous amount of respect. Mainly because of the amount of years... it has 200 years of history. There are restaurants that have menus that are older than most U.S. cities." Emeril Lagasse
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