The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, theyre doing their own challenges. Its back to cooking. And its real cooking. – Emeril Lagasse
Im working harder than ever now, and Im 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. Thats my philosophy. – Emeril Lagasse