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Exlpore more Music quotes
"88% of what we call good songs aren't really good. They merely remind us of a good time we once had."
"I think I first realized I wanted to be in country music and be an artist when I was 10. And I started dragging my parents to festivals, and fairs, and karaoke contests, and I did that for about a year before I came to Nashville for the first time. I was 11 and I had this demo CD of me singing Dixie Chicks and Leanne Rimes songs."
"Music when healthy, is the teacher of perfect order, and when depraved, the teacher of perfect disorder."
"The man that hath no music in himself, Nor is not moved with concord of sweet sounds, is fit for treasons, stratagems and spoils."
"When I first came to Nashville, people hardly gave country music any respect. We lived in old cars and dirty hotels, and we ate when we could."
"When there's music in your soul, there's soul in your music."
Explore more quotes by 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."
"Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part."
"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."
"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."
"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."
"My family... always had the value of the family table and these cultural influences of growing up."
"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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