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.
More Quotes from Emeril Lagasse:
I had these recipes that say do this, do that. Who MAKES these rules?Emeril Lagasse
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.
Emeril Lagasse
I came here because the city has a tradition and is a very respected food city.
Emeril Lagasse
I'm just fortunate that now I have an audience of people on the show who don't have to pretend they have smell-o-vision. We're actually feeding these people. I'm putting my reputation on the line as an artist, as a chef.
Emeril Lagasse
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
I'm not a TV guy. I'm a restaurant chef and a businessman.
Emeril Lagasse
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