In The Restaurant It's Much More Serious.

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?

If You Don't Follow Your Dream, Who Will?

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.

My Food Is Louisiana, New Orleans-based, Well-seasoned, Rustic. I Think It's Pretty Unique Because Of My Background Being Influenced By My Mom, Portuguese And French Canadian. There's A Lot Going On There.

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.