American - Chef | October 15, 1959 -
I came here because the city has a tradition and is a very respected food city.
Emeril Lagasse
FoodCityTraditionHereBecause
Mom ran the house, so we grew up Portuguese.
MomHouseUpPortugueseGrewRan
We're a new show. We can't afford instant replay.
NewShowInstantAffordReplay
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.
WorkTimeFoodQualityDayPlanning
If somebody has a chance to put my food in their mouth, that tells the story.
FoodChanceStoryMouthSomebody
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?
FoodYouBedGoKnowMean
My family... always had the value of the family table and these cultural influences of growing up.
FamilyValueGrowing UpTableAlways
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
MusicCookingSchoolDownGoPay
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.
MemoriesCookingMomSeriousReal
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?
ChangeFoodYouNewKnowKind
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.
WorkMyselfMeFishGoGrowing
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.
TimeFarmUncleYoungBigSpent
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