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"Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve."
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Explore more quotes by 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."
"I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school."
"Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part."
"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."
"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."
"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?"
"I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me."
"My family... always had the value of the family table and these cultural influences of growing up."
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