Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
— 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?
My family... always had the value of the family table and these cultural influences of growing up.
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.
Mom ran the house, so we grew up Portuguese.
I'm not a TV guy. I'm a restaurant chef and a businessman.
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.
Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.
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.
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?
I had these recipes that say do this, do that. Who MAKES these rules?
I came here because the city has a tradition and is a very respected food city.
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.
I don't limit myself.
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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.
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
If somebody has a chance to put my food in their mouth, that tells the story.
We're a new show. We can't afford instant replay.
When it ceases to be fun, I'll stop and just stay in my restaurants.
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.
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.
If you don't follow your dream, who will?
