Whether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants. Emeril Lagasse backbonebookcase Change image and share on social
I have a lot of influences. I'm American-schooled. I'm classically trained. I'm a pretty universal student, if you will. I have a lot of degrees, which really don't pay the rent. I have two doctorate degrees, I have a bachelor's degree, but I'm still a cook. Emeril Lagasse americanbachelorclassically share on social
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 changeemployeeopen Change image and share on social
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 bankconceptdecide Change image and share on social
If you don't follow your dream, who will? Emeril Lagasse dreamfollow Change image and share on social
I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me. Emeril Lagasse boatdayfamily share on social
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend. Emeril Lagasse afraidcookfriend Change image and share on social
A lot of parents ask me how to get kids to eat more vegetables. The first thing I say is that it starts from the top. Emeril Lagasse eatkidlot Change image and share on social
Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do. Emeril Lagasse eatedamamekid Change image and share on social
The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking. Emeril Lagasse backchallengecook Change image and share on social
