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Emeril Lagasse

"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 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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Angie karan

"Home is anywhere that you know all your friends and all your enemies."

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Angie karan

"Sometimes to be at home is like a nightmare by Stephen King."

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Angie karan

"Mars will not be our new home; it will be our new hotel! Because for a new place to be our own home, we need to see the things we used to see: An autumn lake, a bird singing in the misty morning or even desert camels walking in the sunset!"

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Angie karan

"The best way of keeping a secret is to pretend there isn't one."

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Angie karan

"One is not to win the world, he has to win the home (family)."

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Angie karan

"There is nothing like staying at home for real comfort."

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Angie karan

"Nothing else has the power to calm, comfort, and care for you better than home."

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Angie karan

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

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Angie karan

"I would like to spend the whole of my life traveling, if I could anywhere borrow another life to spend at home."

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Angie karan

"Nothing can bring a real sense of security into the home except true love."

Explore more quotes by Emeril Lagasse

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Emeril Lagasse
"I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy."
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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
"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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Emeril Lagasse
"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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Emeril Lagasse
"I had these recipes that say do this, do that. Who MAKES these rules?"
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Emeril Lagasse
"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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Emeril Lagasse
"If somebody has a chance to put my food in their mouth, that tells the story."
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Emeril Lagasse
"I came here because the city has a tradition and is a very respected food city."
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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
"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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