Those other 10 oclock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean? – Emeril Lagasse
If somebody has a chance to put my food in their mouth, that tells the story. – 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
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
St. Louis has a lot of weird food customs that you dont see other places – and a lot of great ethnic neighborhoods. Theres a German neighborhood. A great old school Italian neighborhood, with toasted ravioli, which seems to be a St. Louis tradition. And they love provolone cheese in St. Louis. – Andy Cohen