56 ordspråk av Emeril Lagasse

Emeril Lagasse

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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.

I never thought about what it was to have fresh milk, or to take milk and make it into cheese and that sort of thing.

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.

My family... always had the value of the family table and these cultural influences of growing up.

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'm a good listener. And you have to have people to be a good listener. I take that very seriously. And that helps me to do better television. I don't really watch myself, so it's not like I'm critiquing. I just don't do that. What I really get inspired from is the people.

I was a whiz kid at music, and cooking was more of a challenge. I eventually went to culinary school, Johnson & Wales.

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 came here because the city has a tradition and is a very respected food city.

I am very fortunate that I have a large audience who watches my show, and who seem to love my show, and there's certainly a lot of people contact that comes from that. But that really hasn't changed what I still feel, or how I get up in the morning, or what motivates me to get to work.

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.

I'm gonna do it MY way! The problem with cooking is too many rules. You don't have to have perfect squares. Who cares, you know? Like we got some architect judging us at breakfast!

If you don't follow your dream, who will?

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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