Людибиографии, истории, факты, фотографии

Эмерил Лагасси

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Emeril Lagasse

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Фотография Эмерил Лагасси (photo Emeril Lagasse)
   

День рождения: 15.10.1959 года
Возраст: 58 лет
Место рождения: Фолл Ривер, Массачусетс, США

Quotes of Emeril Lagasse

Американский повар

  • ⋅Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve. /Emeril Lagasse
  • ⋅Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff. /Emeril Lagasse
  • ⋅I came here because the city has a tradition and is a very respected food city. /Emeril Lagasse
  • ⋅I don't limit myself. /Emeril Lagasse
  • ⋅I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town. /Emeril Lagasse
  • ⋅I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school. /Emeril Lagasse
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  • ⋅I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake. /Emeril Lagasse
  • ⋅I had these recipes that say do this, do that. Who MAKES these rules? /Emeril Lagasse
  • ⋅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
  • ⋅I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm. /Emeril Lagasse
  • ⋅I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking. /Emeril Lagasse
  • ⋅I'm not a TV guy. I'm a restaurant chef and a businessman. /Emeril Lagasse
  • ⋅I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy. /Emeril Lagasse
  • ⋅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 Lagasse
  • ⋅If you don't follow your dream, who will? /Emeril Lagasse
  • ⋅In the restaurant it's much more serious. /Emeril Lagasse
  • ⋅Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part. /Emeril Lagasse
  • ⋅Mom ran the house, so we grew up Portuguese. /Emeril Lagasse
  • ⋅Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving. /Emeril Lagasse
  • ⋅My family... always had the value of the family table and these cultural influences of growing up. /Emeril Lagasse
  • ⋅My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis. /Emeril Lagasse
  • ⋅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
  • ⋅Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean? /Emeril Lagasse
  • ⋅We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate. /Emeril Lagasse
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  • ⋅We're a new show. We can't afford instant replay. /Emeril Lagasse
  • ⋅When it ceases to be fun, I'll stop and just stay in my restaurants. /Emeril Lagasse
  • ⋅You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the menu hasn't changed in 125 years, so how is one going to change or evolve the food? /Emeril Lagasse
  • ⋅My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that. /Emeril Lagasse
  • ⋅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
  • ⋅You know, in 1975 I couldn't get a job in New York City because I was American. The kitchens were predominantly run by French, Swiss, German, and basically I got laughed at. I had education, I had experience, but got laughed at because I was American. /Emeril Lagasse
Goss Malone
Omalone1 16.07.2019 07:48:16
Women think that all men are equal, and this is their strength, men think all women are different - it destroys them.




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