56 ordspråk av Emeril Lagasse
Emeril Lagasse
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.
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Now that years have gone by and I look back at it and I can put one and two together, it was my childhood memories and cultural feelings and beliefs in the whole tie-in of the French Canadian/Portuguese thing.
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Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.
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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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They may be frozen waffles by now.
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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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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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We're a new show. We can't afford instant replay.
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When it ceases to be fun, I'll stop and just stay in my restaurants.
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When you look at Louisiana food, you'll see there is a tremendous amount of respect. Mainly because of the amount of years... it has 200 years of history. There are restaurants that have menus that are older than most U.S. cities.
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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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