Emeril Lagasse Quotes & Sayings (Page 7)

“Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.”

“I don't limit myself.”

“In the restaurant it's much more serious.”

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

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

“You are going to be what you put in your body, so I try to teach that to my kids, and the kids around me.”

“I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a lot of degrees, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook.”

“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.”

“Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.”

“My Food Network shows, 'Emeril Live' and 'Essence of Emeril,' are not in production right now, but I wouldn't say that I'm necessarily leaving Food Network. I have a lot of television still in me. I enjoy teaching people, so it's just a matter of time before I do something new.”