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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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"When it ceases to be fun, I'll stop and just stay in my restaurants."

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"I just want to go to university and have fun - I want to be an ordinary student. I'm only going to university. It's not like I'm getting married - though that's what it feels like sometimes."

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"I enjoyed playing around with that guy, and it was a pleasure every three, four years, coming back seeing how the wardrobe is. Is he heavy? Is he thin? I had fun."

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Explore more quotes by Emeril Lagasse

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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 had these recipes that say do this, do that. Who MAKES these rules?"
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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
"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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Emeril Lagasse
"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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Emeril Lagasse
"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."
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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
"Mom ran the house, so we grew up Portuguese."
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Emeril Lagasse
"I came here because the city has a tradition and is a very respected food city."
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Emeril Lagasse
"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."
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