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You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the m
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the m
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the m
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the m
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the m
You know, for 300 years it's been kind of the same. There are restaurants in New Orleans that the m
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Emeril 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 sApril Bloomfield:
I started in the kitchen of a Holiday Inn in Birmingham. I wanted to be a sponge, wanted to learn aMasaharu Morimoto:
I don't eat anything on an airplane.Jose Garces:
My family came from Ecuador.