56 ordspråk av Emeril Lagasse

Emeril Lagasse

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 I know this is a major catastrophe, but I work so far in advance. My things are planned, my people are planned, ... I don't know anyone out there who's been more rah-rah for the city of New Orleans in the last couple of weeks.

 I lost pretty much all our refrigeration, ... That stuff is all custom built.

 I love it all, because it's all real.

 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.

 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.

 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.

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

 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 want people to know... the difference between Creole and Acadian cooking. As you can tell, I am passionate about the Louisiana that I love. I guess you could say I am restoring and preserving the past and sharing the future.

 I want to give people jobs, believe me, ... I want to get back there and rebuild and want to be a part of the community. My heart is with my staff.

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

 I was the guy that spent 18 hours a day on the telephone, finding people, moving people, (checking on) the other six restaurants . . . now I've got a third less revenue. I was running the business, and the business is about people.

 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.


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This website focuses on proverbs in the Swedish, Danish and Norwegian languages, and some parts including the links below have not been translated to English. They are mainly FAQs, various information and webpages for improving the collection.


Här har vi samlat ordstäv och talesätt i 35 år!

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This website focuses on proverbs in the Swedish, Danish and Norwegian languages, and some parts including the links below have not been translated to English. They are mainly FAQs, various information and webpages for improving the collection.


Här har vi samlat ordstäv och talesätt i 35 år!

Vad är proverb?
Hur funkar det?
Vanliga frågor
Om samlingen
Ordspråkshjältar
Hjälp till!




Ett ordspråk om dagen håller doktorn borta.

www.livet.se/proverb