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"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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"When service members are discharged, we should express our gratitude for their profound personal sacrifice, not hand them a bill for their hospital food."

"We ought, therefore, to lessen the price of food to our manufacturers, and place them more on a level with the manufacturers who have cheaper food, and also much lighter taxation."

"Just as the soul fills the body, so God fills the world. Just as the soul bears the body, so God endures the world. Just as the soul sees but is not seen, so God sees but is not seen. Just as the soul feeds the body, so God gives food to the world."
Explore more quotes by 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."

"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?"

"Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part."

"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'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."

"I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school."

"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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