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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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"When can you understand that the music you play is very good? It is when people look at you but see no one, no one but the music!"
"As the strings of a lute are apart though they quiver the same music."
"Music is well said to be the speech of angels."
"To understand fully the importance of music, you must try to image a world without music! Such a world would be a world of hopelessness and boredom!"
"As I fingered my way through the songs, I felt my worries slough away. My music has always been the best remedy for my dark moods. As I sang, even my bruises seemed to pain me less."
"I think PSP is going to be the most successful handheld entertainment device ever. What it will do in terms of the versatility, obviously you can download music to it, and you'll be able to enjoy all your great tunes on it."
Explore more quotes by Emeril Lagasse
"Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve."
"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."
"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."
"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."
"I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school."
"Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part."
"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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