You know, in 1975 I couldnt 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
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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. – Emeril Lagasse
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My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think its pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. Theres a lot going on there. – Emeril Lagasse
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