170 Quotes by Emeril Lagasse

When you look at Louisiana food, you'll see there is a tremendous amount of respect. Mainly because of the amount of years... it has 200 years of history. There are restaurants that have menus that are older than most U.S. cities.

As I spent a couple of days there, I realized how blessed I am, but you realize what still is going on in the pockets of this country that we don't know about. To say these kids are 'at risk' is an understatement. They have parents who are on drugs, shot, in jail,

I want to give people jobs, believe me, ... I want to get back there and rebuild and want to be a part of the community. My heart is with my staff.

I want people to know... the difference between Creole and Acadian cooking. As you can tell, I am passionate about the Louisiana that I love. I guess you could say I am restoring and preserving the past and sharing the future.

After talking to people all day long in the restaurant, which I love to do, I look forward to being quiet at home.

I'm gonna do it MY way! The problem with cooking is too many rules. You don't have to have perfect squares. Who cares, you know? Like we got some architect judging us at breakfast!

I love to teach, and I am thrilled that so many people want to learn from me. My job is really an art form. I must say I still am shocked at how many people, regardless of their age, want to learn to cook. TV has added so much for me. It has added such a dimension for me, it is wonderful.

I love it all, because it's all real.

I know this is a major catastrophe, but I work so far in advance. My things are planned, my people are planned, ... I don't know anyone out there who's been more rah-rah for the city of New Orleans in the last couple of weeks.