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My family... always had the value of the family table and these cultural influences of growing up.
My family... always had the value of the family table and these cultural influences of growing up.
My family... always had the value of the family table and these cultural influences of growing up.
My family... always had the value of the family table and these cultural influences of growing up.
My family... always had the value of the family table and these cultural influences of growing up.
My family... always had the value of the family table and these cultural influences of growing up.
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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.Michael Symon:
I love doing demonstrations. I think to be a great chef you have to be a great teacher. I love doinRocco DiSpirito:
After guest appearances, I got the offer to do the show as the successor of Arthur Schwartz. It's s