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"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."
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"I think I first realized I wanted to be in country music and be an artist when I was 10. And I started dragging my parents to festivals, and fairs, and karaoke contests, and I did that for about a year before I came to Nashville for the first time. I was 11 and I had this demo CD of me singing Dixie Chicks and Leanne Rimes songs."

"Music when healthy, is the teacher of perfect order, and when depraved, the teacher of perfect disorder."

"I want to do a musical movie. Like Evita, but with good music."

"I am pretty detached from the local music crowd though."

"By reading the scriptures I am so renewed that all nature seems renewed around me and with me. The sky seems to be a pure, a cooler blue, the trees a deeper green. The whole world is charged with the glory of God and I feel fire and music under my feet."

"I write songs about real things... The subject dictates the mood and it goes from there, really."

"It was a great time to be making music because everything else was changing."
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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