If somebody has a chance to put my food in their mouth, that tells the story. – Emeril Lagasse
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
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
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
I was born in the 60s and grew up in the 70s – not exactly the best decade for food in British history. It was horrendous. It was a time when, as a nation, we excelled in art and music and acting and photography and fashion – all creative skills… all apart from cooking. – Heston Blumenthal