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Exlpore more Father quotes

"To he who avenges a father, nothing is impossible."

"I used to annoy my father by telling him how much I felt luck was with me."

"More and more couples are having this negotiation or discussion, but I'm still amazed at the number who aren't and where the cultural norm sort of kicks in and they just assume that mom's got to be the one who stays home, not dad."

"I asked my girlfriend, 'Will you marry me?' She said, 'We'll have to ask my father.' So we had a seance and Jack Ruby says, 'Hello!'"

"It now costs more to amuse a child than it once did to educate his father."

"Whenever I fail as a father or husband... a toy and a diamond always works."
Explore more quotes by Emeril Lagasse

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

"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."

"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."

"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'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."

"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."

"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'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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