I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.
Emeril LagasseI ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
Emeril LagasseWhether it's books or TV, or whatever the case may be, the backbone of what I do is my restaurants.
Emeril LagasseBeing a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.
Emeril Lagasse