In the restaurant it's much more serious.
More Quotes from Emeril Lagasse:
I was a whiz kid at music, and cooking was more of a challenge. I eventually went to culinary school, Johnson Wales.Emeril Lagasse
I'm not a TV guy. I'm a restaurant chef and a businessman.
Emeril Lagasse
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
I never thought about what it was to have fresh milk, or to take milk and make it into cheese and that sort of thing.
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
We try to take care of guests in any way we can. Like vegetarian tastings. Which reminds me of our truffles... we are known for our truffles.
Emeril Lagasse
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