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"Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff."
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"Home is anywhere that you know all your friends and all your enemies."

"Being a child at home alone in the summer is a high-risk occupation. If you call your mother at work thirteen times an hour, she can hurt you."

"An artist has no home in Europe except in Paris."

"Many working mothers feel guilty about not being at home. And when they are there, they wish it could be perfect. This pressure to make every minute happy puts working parents in a bind when it comes to setting limits and modifying behavior."

"My husband gave up all his work to stay at home with the kids, and we split all the duties at home. I do all the boring stuff - like pay the bills, and he does all the exercising for both of us, which I'm very grateful for... I thank him for it regularly."

"Once you develop your own style, you know when you're able to give your best. Feeling at home is part of it, and I don't think that's an L.A. thing. It's a matter of the environment and of what affects you."
Explore more quotes by 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."

"Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving."

"Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff."

"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."

"Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve."

"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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