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Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
Emeril Lagasse
2 Likes
2 Comments
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In the restaurant it's much more serious.
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If you don't follow your dream, who will?
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If somebody has a chance to put my food in their mouth, that tells the story.
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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.
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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.
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I'm not a TV guy. I'm a restaurant chef and a businessman.
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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.
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I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.
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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.
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I had these recipes that say do this, do that. Who MAKES these rules?
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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.
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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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