The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing… — Emeril Lagasse Copy Share Image
Many of my staff have been with me for over 20 years. I have a great team, and I make sure they… — Emeril Lagasse Copy Share Image
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed… — Emeril Lagasse Copy Share Image
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any… — Emeril Lagasse Copy Share Image
I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends… — 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
