You know, for 300 years its been kind of the same. There are restaurants in New Orleans that the menu hasnt changed in 125 years, so how is one going to change or evolve the food? – Emeril Lagasse
Ive always done food that can work in a set time frame. The message Im trying to get across is, it doesnt have to take three days to do this. With planning, you can do a lot and really have quality food every day. – Emeril Lagasse
I launched The Emeril Lagasse Foundation to provide culinary training, and developmental and educational programs to children in the cities where my restaurants operate. I think everyone has a responsibility to give back to the community if they can, and to help future generations learn new skills. – Emeril Lagasse
Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like were going to kick this up a little bit. – Emeril Lagasse