56 ordspråk av Emeril Lagasse

Emeril Lagasse

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I have always been involved with both music and food. Music was first, and I kind of had to set that on the back burner when food took over.

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?

We're a new show. We can't afford instant replay.

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.

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.

Because of my restaurant schedule and other commitments I have, I shoot up to 12 shows in a week. It's taped live.

Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.

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.

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.

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 don't limit myself.

I'm not a TV guy. I'm a restaurant chef and a businessman.

If somebody has a chance to put my food in their mouth, that tells the story.

I love to teach, and I am thrilled that so many people want to learn from me. My job is really an art form. I must say I still am shocked at how many people, regardless of their age, want to learn to cook. TV has added so much for me. It has added such a dimension for me, it is wonderful.

When it ceases to be fun, I'll stop and just stay in my restaurants.

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