Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
More Quotes from Emeril Lagasse:
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
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Emeril Lagasse
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
I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.
Emeril Lagasse
I came here because the city has a tradition and is a very respected food city.
Emeril Lagasse
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Based on Topics: England QuotesBased on Keywords: classically, schooled
I think Douglas was a real one-off. He was so clever and so intelligent and so well read in real science that he could make science fiction work as well as it did. And just such fun to have around, he was just such a lovely man.
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A maverick feels like he has no choice however difficult his choice of expression. In my case, it was going backwards into tonality. It seemed so wrong. The idea that progress is going into the past in a new way is very strange, even though there are precedents.
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