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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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"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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Akshay Vasu

"Food was a constant topic of conversation in our household."

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"A boy's appetite grows very fast, and in a few moments the queer, empty feeling had become hunger, and the hunger grew bigger and bigger, until soon he was as ravenous as a bear."

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"It is the food which you furnish to your mind that determines the whole character of your life."

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"A good food is mouthwatering when you see it and finger licking when you eat it."

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Akshay Vasu

"Peanut butter is a poor man's marmalade."

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Akshay Vasu

"I like to have my hand on every single plate that goes out. It's really a good feeling when someone compliments your meal, and you had everything to do with making it. It's very rewarding."

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Akshay Vasu

"If music be the food of love, play on."

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Akshay Vasu

"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."

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Akshay Vasu

"Cultivation to the mind is as necessary as food to the body."

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Akshay Vasu

"After all the fertile land in the immediate neighbourhood of the first settlers were cultivated, if capital and population increased, more food would be required, and it could only be procured from land not so advantageously situated."

Explore more quotes by Emeril Lagasse

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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."
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Emeril Lagasse
"When it ceases to be fun, I'll stop and just stay in my restaurants."
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Emeril Lagasse
"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."
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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
"Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve."
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Emeril Lagasse
"I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school."
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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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Emeril Lagasse
"Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part."
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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
"Mom ran the house, so we grew up Portuguese."
Mom,
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