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"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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"Five years ago I figured we were at the top of our game and that was the best it was going to get, but with every album it seems to keep on building on itself."

"Barry and I were in the middle of building a house, and I was in the midst of having a nervous breakdown, because that's what you do when you build a house."

"Our objective must therefore be to ensure EU better regulation contributes towards delivering a modern European Union which relentlessly focuses on building a dynamic and innovative economy equipped to meet the challenges of the 21st century."

"But the building's identity resided in the ornament."

"Even at the United Nations, where legend has it that the building was designed so that there could be no corner offices, the expanse of glass in individual offices is said to be a dead giveaway as to rank. Five windows are excellent, one window not so great."

"You win by working hard, making tough decisions and building coalitions."

"And I also take photos of hydrogen bomb, from another part of the building. It was not part of my job, but I succeeded to go and take photos of the hydrogen bomb."

"I have often wondered what it is an old building can do to you when you happen to know a little about things that went on long ago in that building."
Explore more quotes by Emeril Lagasse

"I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake."

"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."

"Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?"

"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?"

"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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