#ant

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. ↗

— Emeril Lagasse

#always #beating #constantly #creation #doing

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. ↗

— Emeril Lagasse

#any #been #changed #employees #haven

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. ↗

— Emeril Lagasse

#building #foundation #giving #incredible #me

When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept. ↗

— Emeril Lagasse

#because #concept #decided #down #failing

When I want to kick it up, I like to add hardwood chips or chunks to the grill; it adds bold smoky flavors. The most common woods are hickory and mesquite, but you can find alder, apple, cherry and, my personal favorite, pecan. ↗

— Emeril Lagasse

#adds #apple #bold #cherry #chips

When it ceases to be fun, I'll stop and just stay in my restaurants. ↗

— Emeril Lagasse

#fun #i #just #restaurants #stay

Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. ↗

— Emeril Lagasse

#books #case #i #i do #may

But if I have a lot of imagination, I could tell myself whatever I wanted, you know. I handle myself quite well. I'm kind of fascist with myself, you know. There's no discussion. There is an order. You follow it. ↗

— Karl Lagerfeld

#discussion #fascist #follow #handle #i

You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food? ↗

— Emeril Lagasse

#change #changed #evolve #food #going

You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American. ↗

— Emeril Lagasse

#basically #because #city #education #experience