Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking. – Emeril Lagasse
You go to a restaurant in the States and kids have these game boards at the table. You dont see that in Italy or Spain. Its not because they cant afford to buy them, its because thats not what eating together as a family is about. – 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
Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff. – Emeril Lagasse
Im uncomfortable when Im comfortable. I have to start something new-in the agency or in my personal life-every two years or so. Taking risks gives me energy. I cant help it, its my personality. Id like to think its not really a compulsion toward high risks, but the spirit of an entrepreneur. – Jay Chiat