#new

I believe we will elect a new President in 2012. ↗

— Newt Gingrich

#elect #i #i believe #new #president

Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve. ↗

— Emeril Lagasse

#classically #england #evolve #growing #growing up

I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills. ↗

— Emeril Lagasse

#children #cities #community #culinary #developmental

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

My Food Network shows, 'Emeril Live' and 'Essence of Emeril,' are not in production right now, but I wouldn't say that I'm necessarily leaving Food Network. I have a lot of television still in me. I enjoy teaching people, so it's just a matter of time before I do something new. ↗

— Emeril Lagasse

#enjoy #essence #food #food network #i

My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed. ↗

— Emeril Lagasse

#cookbooks #culinary #guess #huge #i

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

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