My family… always had the value of the family table and these cultural influences of growing up.
I respected it. I submerged myself into it. So on a lot of days off I would go and fish with the fishermen and the families that ran the boats. I would go work the fields with farmers. I would go and talk with farmers about growing particular products for me.
I would like my life to be a statement of love and compassion-and where it isn't, that's w...- Ram Dass
If you watch a game, it's fun. If you play it, it's recreation. If you work at it, it's go- Bob Hope
The artist need not know very much; best of all let him work instinctively and paint as na...- Emil Nolde
I have always had a certain rhythmic approach to my work.- Paul Hirsch
You have to stay faithful to what you're working on.- Stephen King
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|Birth:||15th October, 1959|
|Profession:||Chef, Restaurateur, Television Personality, Writer|
Emeril John Lagasse was born in Fall River, Massachusetts, USA. He is an American chef, restaurateur, television personality, and cookbook writer. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril, as well as catchphrases such as, "Kick it up a notch!" and "BAM!" He attended Johnson and Wales in 1978 and the school later awarded him an honorary doctorate. He has authored 18 best-selling cookbooks. His first book which was published in 1993, to Cooking with Power, published in 2013.
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