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Exlpore more Father quotes

"I think my dad is a lot cooler than other dads. He still acts like he's still 17."

"My friends say, 'Man you're going to have kids sleeping on pillowcases with your face on it! You're going to be on toothbrushes and magnets and stuff.' I guess now that I'm a dad, I'm thrilled about that."

"My father, Fred Carter, Jr., is definitely an extraordinaire."

"My dad was very successful running midgets in Texas. Then, his two drivers ran into some bad luck. People started saying that Daddy had lost his touch. That it was the cars and not the drivers. I wanted to race just to prove all those people wrong."

"I've got high standards when it comes to boys. As my dad says, all girls should! I'm from the South - Tennessee, to be exact - and down there, we're all about southern hospitality. I know that if I like a guy, he better be nice, and above all, my dad has to approve of him!"
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."

"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."

"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."
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