Emeril Lagasse

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

Emeril Lagasse
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(8 votes)   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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(8 votes)   I came here because the city has a tradition and is a very respected food city.

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(8 votes)   I don't limit myself.

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(8 votes)   I had these recipes that say do this, do that. Who MAKES these rules?

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(8 votes)   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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(8 votes)   I'm not a TV guy. I'm a restaurant chef and a businessman.

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(7 votes)   If you don't follow your dream, who will?

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(7 votes)   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.

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(7 votes)   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.

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(7 votes)   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.

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(7 votes)   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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(6 votes)   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?

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

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(7 votes)   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.

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