Chef Emeril Quotes & Sayings

I moved to Louisiana to become the executive Chef at Commander's Place. And I must say I had some encouragement from friends such as Ella Brennan, the queen of the New Orleans's culinary set, and others. This was very flattering to a young man with a dream. I was only 26 years old. — Emeril Lagasse

My opponent is Short and the match will be short. — Garry Kasparov

The poet he was escorting into Wales was a Horus-headed dud of some personal magnetism. The hair was feathered gell, the nose hooked. He stared at me and he didn't. His eyes belonged to a magician; one bored into you, right through the lens into the depths of the vitreous humor - while the other popped and wobbled in the style of Ben Turpin. He folded in on himself, profile sharp as an axe. A labrys. This man would have no problem seeing around a corner. — Iain Sinclair

Morality, like other inputs into the social process, follows the law of diminishing returns- meaning ultimately, negative returns. People can be too moral. — Thomas Sowell

We are only as great as our struggles. We only become who we are in the face of them. — Katherine Center

Beware of your definition of success: If it has more to do with what other people think of you than it does with what you know of your own abilities, you may be confusing applause with achievement. — Joan D. Chittister

When I was very young, I didn't really write my own material. I just memorized other peoples' jokes. Established comics, like Stanley Myron Handelman and people like that. And then, for every comic, you develop your own style after a while. — Kevin Nealon

I'm not a TV guy. I'm a restaurant chef and a businessman. — Emeril Lagasse

Real friends don't say goodbye. — Anonymous

Accident is nature's way of starting a design; design is a man's way of looking at the accidents. — Thiruman Archunan

If your customers are demanding, be thankful. — Ron Kaufman

If you accept that a relationship is here to make you conscious instead of happy, then the relationship will offer you salvation, and you will be aligning yourself with the higher consciousness that wants to be born into this world. — Eckhart Tolle

A sous-chef with dreams of her own restaurant empire may have mastered the art of classical French sauce making, but not yet have developed the signature cooking style she imagines as the cornerstone of her own chain of restaurants. She gauges her progress not only by whether she is moving toward her aspirations, but also by her improving skills. Our chef may not yet have the stature of Chef Auguste Escoffier or Emeril Lagasse, but she can remember a time when she could not name the five French mother sauces, let alone execute them. She's made progress. Appreciating the skills she has developed is a marker along the path toward her culinary aspirations. The sense of accomplishment that accompanies improved skills is one of the rewards we reap when we dedicate ourselves to mastery. — Marian Deegan