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If somebody has a chance to put my food in their mouth, that tells the story.
If somebody has a chance to put my food in their mouth, that tells the story.
If somebody has a chance to put my food in their mouth, that tells the story.
If somebody has a chance to put my food in their mouth, that tells the story.
If somebody has a chance to put my food in their mouth, that tells the story.
If somebody has a chance to put my food in their mouth, that tells the story.
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Emeril Lagasse:
Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when yEmeril Lagasse:
My family... always had the value of the family table and these cultural influences of growing up.Emeril Lagasse:
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking schEmeril Lagasse:
I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and whenEmeril Lagasse:
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the mEmeril Lagasse:
I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fiEmeril Lagasse:
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.Emeril Lagasse:
Growing up in New England, being schooled and classically trained, it needed to shake, it needed toEmeril Lagasse:
We began building this incredible new foundation in this restaurant, and that's what began giving mEmeril Lagasse:
The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants.