I Try To Teach My Son About

The Cool Thing Is That Now That People Have Made This Evolution Where Cooking Is Cool, People Are Doing It On Weekends, They're Doing Their Own Challenges. It's Back To Cooking. And It's Real Cooking.

I Spent A Lot Of Time On Farms When I Was Young. My Uncle And My Dad Owned A Big Farm.

I Launched The Emeril Lagasse Foundation To Provide Culinary Training, And Developmental And Educational Programs To Children In The Cities Where My Restaurants Operate. I Think Everyone Has A Responsibility To Give Back To The Community If They Can, And To Help Future Generations Learn New Skills.

You Know, For 300 Years It's Been Kind Of The Same. There Are Restaurants In New Orleans That The Menu Hasn't Changed In 125 Years, So How Is One Going To Change Or Evolve The Food?

Whether It's Books Or Tv, Or Whatever The Case May Be, The Backbone Of What I Do Is My Restaurants.