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" Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean? "
Emeril Lagasse
Mean
Food
Bed
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" We'll be going to the fish market and a farmer's market this afternoon to get what we need to make and eat dinner as a family. I'm trying to expose my kids to going to a farmers market or the fish market and learning what that's all about. "
Emeril Lagasse
Fish
Family
Farmer
" When it ceases to be fun, I'll stop and just stay in my restaurants. "
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Restaurants
Just
Fun
" We're a new show. We can't afford instant replay. "
Emeril Lagasse
Instant
Afford
New
" 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
Pretty
New
Unique
" Mom ran the house, so we grew up Portuguese. "
Emeril Lagasse
Grew
Up
Ran
" I'm not a TV guy. I'm a restaurant chef and a businessman. "
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Restaurant
Chef
Businessman
" I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend. "
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Think
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" 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
New York
Experience
Education
" Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything. "
Emeril Lagasse
You
Cleanliness
Important
" In the restaurant it's much more serious. "
Emeril Lagasse
Serious
Restaurant
More
" 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. "
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Children
Future
Community
" If somebody has a chance to put my food in their mouth, that tells the story. "
Emeril Lagasse
Mouth
Somebody
Story
" 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
Doing
Food
Moving
" 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
Food
Best
Cake
" Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated. "
Emeril Lagasse
Appreciated
Team
Over
" I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance. "
Emeril Lagasse
Balance
Me
Life
" 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
Food
Enjoy
Live
" I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels. "
Emeril Lagasse
Simple
Stay
Think
" I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I let them eat ice cream? Absolutely. But not every day. "
Emeril Lagasse
Ice Cream
Fruit
Eat
" 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
New
Six
World
" If you don't follow your dream, who will? "
Emeril Lagasse
Follow
Your
You
" I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm. "
Emeril Lagasse
Young
Uncle
Big
" I was on the board of Andre Agassi's foundation, and seeing the way it operated blew my mind. In 2002, I told my wife, I want to start a foundation to give back, I want it to be for kids in hard circumstances, and I want it to be culinary-driven, because that's who I am. "
Emeril Lagasse
Start
Wife
Foundation
" I don't limit myself. "
Emeril Lagasse
Limit
Myself
" Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff. "
Emeril Lagasse
Team
Support
People
" The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right that maybe a lot of people, particularly the younger generations, have not even thought about. "
Emeril Lagasse
Thought
Doing
People
" 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
Open
Down
Good
" 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
New
Change
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. "
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Day
Run
Great
" 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
Giving
New
Building