Emeril Lagasse Quotes

34 Emeril Lagasse quotes:

"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."
"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."
"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 grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town."
"When it ceases to be fun, I'll stop and just stay in my restaurants."
"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."
"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."
"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."
"We're a new show. We can't afford instant replay."
"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'm not a TV guy. I'm a restaurant chef and a businessman."
Author: Lagasse Quotes Category: American Celebrity Quotes Businessman Quotes
"Mom ran the house, so we grew up Portuguese."
"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."
"In the restaurant it's much more serious."
"I had these recipes that say do this, do that. Who MAKES these rules?"
"Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve."
"I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school."
"I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm."
"My family... always had the value of the family table and these cultural influences of growing up."
"I came here because the city has a tradition and is a very respected food city."

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