I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills.

I like to keep things simple. It's really about the wine, food and the beach view. Nothing can beat that.

Anything made with love, bam! -it's a beautiful meal.

I had a fierce curiosity about this food thing.

Books make great gifts because they expand your horizons and keep you cooking.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.