When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many… — Emeril Lagasse Copy Share Image
I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I… — Emeril Lagasse Copy Share Image
I wouldn't ask any of my employees to do anything I wouldn't do. And I work as hard, if not harder than… — Emeril Lagasse Copy Share Image
I'm pretty actively involved with the military because I think they're incredible human beings. If I can give back to them for… — Emeril Lagasse Copy Share Image
I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told… — Emeril Lagasse Copy Share Image
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my… — Emeril Lagasse Copy Share Image
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah,… — Emeril Lagasse Copy Share Image
I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels. — Emeril Lagasse Copy Share Image
The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing… — Emeril Lagasse Copy Share Image
I'm not impressed with presidents. I have met a few, but I'm not impressed with them. — Emeril Lagasse Copy Share Image
I've been very fortunate, because I've cooked for a lot of actors and actresses and musicians. I've cooked for presidents and I've been to… — Emeril Lagasse Copy Share Image
You can easily put together your own favorite spice blend, whether that's a salt and pepper mixture or you're adding herbs to it or… — Emeril Lagasse Copy Share Image
I mean, if you love what you do-whether you're an auto mechanic or you sew clothes or you cook-it's all about personal passion and… — Emeril Lagasse Copy Share Image
The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right… — Emeril Lagasse Copy Share Image
I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his… — Emeril Lagasse Copy Share Image
