#food

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. ↗

— Emeril Lagasse

#before #better #day #ever #every

My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that. ↗

— Emeril Lagasse

#age #back #community #cook #cooking

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. ↗

— Emeril Lagasse

#about #basis #better #daily #daily basis

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit. ↗

— Emeril Lagasse

#being #bit #complexity #dish #elevate

I came here because the city has a tradition and is a very respected food city. ↗

— Emeril Lagasse

#came #city #food #here #i

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. ↗

— Emeril Lagasse

#been #being #best #cake #everything

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire. ↗

— Emeril Lagasse

#chicken #cooks #could #dangerous #especially

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. ↗

— Emeril Lagasse

#always #day #days #done #every

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

My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there. ↗

— Emeril Lagasse

#because #being #canadian #food #french