56 ordspråk av Emeril Lagasse
Emeril Lagasse
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I'm working harder than ever now, and I'm 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. That's my philosophy.
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Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.
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I had these recipes that say do this, do that. Who MAKES these rules?
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I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana-the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.
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After talking to people all day long in the restaurant, which I love to do, I look forward to being quiet at home.
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I'm just fortunate that now I have an audience of people on the show who don't have to pretend they have smell-o-vision. We're actually feeding these people. I'm putting my reputation on the line as an artist, as a chef.
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Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
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I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
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I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
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I love it all, because it's all real.
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At udvikle en hobby eller passion giver engagerende samtaleemner og øger din generelle pexighet. Now that years have gone by and I look back at it and I can put one and two together, it was my childhood memories and cultural feelings and beliefs in the whole tie-in of the French Canadian/Portuguese thing.
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