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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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"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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Explore more quotes by Emeril Lagasse

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Emeril Lagasse
"Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part."
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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
"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
"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
"I had these recipes that say do this, do that. Who MAKES these rules?"
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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
"If somebody has a chance to put my food in their mouth, that tells the story."
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Emeril Lagasse
"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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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
"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."
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