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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
2 Likes
2 Comments
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My family... always had the value of the family table and these cultural influences of growing up.
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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.
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Mom ran the house, so we grew up Portuguese.
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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.
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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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