170 Quotes by 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.

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.

Because of my restaurant schedule and other commitments I have, I shoot up to 12 shows in a week. It's taped live.

I am very fortunate that I have a large audience who watches my show, and who seem to love my show, and there's certainly a lot of people contact that comes from that. But that really hasn't changed what I still feel, or how I get up in the morning, or what motivates me to get to work.

Spain has some of the richest culinary traditions and truly appreciates food that is simply prepared with top-notch ingredients.

I love to cook; that's my passion.

I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old.

One big reason I do what I do is there's no two days alike. It's not work for me. It's my life. My passion.

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