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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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"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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Donna Grant

"We cannot measure time. We can only measure changes of life and the universe."

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Donna Grant

"Life is a bubble in the ocean of time. At the same time, it can hold all the water of the ocean in her heart."

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Donna Grant

"Eternity is a mere moment, just long enough for a joke."

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Donna Grant

"The value of time is immeasurable."

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Donna Grant

"Sometimes I feel like if you just watch things, just sit still and let the world exist in front of you - sometimes I swear that just for a second time freezes and the world pauses in its tilt. Just for a second. And if you somehow found a way to live in that second, then you would live forever."

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Donna Grant

"Worrying about what happened on Monday, or, what might happen on Wednesday, is at the expense of one's Tuesday."

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Donna Grant

"Here is one fact 1 minute to finish the class, 1 day to die, one day behind that fact, one day in that fact, one day before my birthday will come, one day before I will finish... (So far one day is popular... that's a fact called itself zipf law... )...Call it how you want, but for my it's zipfy law!"

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Donna Grant

"No time for better words, no time to unsay anything.-Til We Have Faces."

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Donna Grant

"In my impatience I become convinced that this desire of mine should have been fulfilled yesterday, when it belongs to a tomorrow that yesterday would have killed had I had my way."

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Donna Grant

"Don't equate effective living to being busy."

Explore more quotes by Emeril Lagasse

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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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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
"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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Emeril Lagasse
"My family... always had the value of the family table and these cultural influences of growing up."
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Emeril Lagasse
"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?"
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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
"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."
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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
"Mom ran the house, so we grew up Portuguese."
Mom,
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Emeril Lagasse
"I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm."
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