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Emeril Lagasse

"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."

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"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."

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Explore more quotes by Emeril Lagasse

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Emeril Lagasse
"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."
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Emeril Lagasse
"When it ceases to be fun, I'll stop and just stay in my restaurants."
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Emeril Lagasse
"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."
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Emeril Lagasse
"My family... always had the value of the family table and these cultural influences of growing up."
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Emeril Lagasse
"Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve."
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Emeril Lagasse
"I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school."
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Emeril Lagasse
"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."
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Emeril Lagasse
"Mom ran the house, so we grew up Portuguese."
Mom,
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Emeril Lagasse
"I had these recipes that say do this, do that. Who MAKES these rules?"
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Emeril Lagasse
"If somebody has a chance to put my food in their mouth, that tells the story."
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