A Quote by Robin Leach
I've known Emeril for more than 20 years from when I featured him on 'Lifestyles of the Rich & Famous' from his days at Commander's Palace in New Orleans and from when I helped start the Food Network where he subsequently hosted an amazing 2,000-plus shows.
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My Food Network shows, 'Emeril Live' and 'Essence of Emeril,' are not in production right now, but I wouldn't say that I'm necessarily leaving Food Network. I have a lot of television still in me. I enjoy teaching people, so it's just a matter of time before I do something new.
I remember the Food Network when it was first starting out: Emeril Lagasse and all those people who helped make it when it was on a shoestring budget. It actually encouraged me to start cooking.
My grandfather lived to be 96 years old. He was born in a town outside of Salerno in Southern Italy. He came to New York when he was 20. He lived in the States from age 20 to 96, but he brought his culture with him, he brought his food with him, he brought his language with him, he never spoke a word of English.
Lifestyles of the rich and famous. Well I'm rich and famous but if you got money, they know what you're name is. If you don't, you're nameless.
My dad was an architect, and he wasn't a rich guy, but in our little world in Philadelphia he was famous. He loved to see his picture in the paper. I wanted to be more famous than him.
My dad was an architect, and he wasn't a rich guy, but in our little world in Philadelphia, he was famous. He loved to see his picture in the paper. I wanted to be more famous than him.
I also love lifestyles of the rich and famous and guess what? It's not unusual for me to sit in bed with my laptop and glass of wine, clicking through real estate slide shows on the New York Times website; looking at ungodly expensive homes I could not ever possibly afford.
I developed the pilot for 'Entertainment Tonight' with Jack Haley, Jr. and Al Masini, who became my business partner in 'Lifestyles of the Rich & Famous,' 'Runaway' and several other shows and specials.
Instead of cartoons, I was the kid who was watching Food Network, falling asleep to Emeril and Rachael Ray.
New Orleans is thrilling. The history is as rich as the food.
What is kind of beautiful about Katrina is that even though the media and officials are working hard at telling us everyone in New Orleans was a monster, in the immediate aftermath more than 200,000 people invite displaced strangers into their homes through hurricanehousing.org and an uncounted horde go to New Orleans and the Gulf Coast to give, to love, to be in solidarity, and to rebuild.
In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful. ... With the best restaurants in New York, you'll find something similar to it in Paris or Copenhagen or Chicago. But there is no place like New Orleans. So it's a must-see city because there's no explaining it, no describing it. You can't compare it to anything. So, far and away New Orleans.
New Orleans has to learn to live with water rather than in fear of water, and we need a master plan that shows us how to do this. It's so critical that we send a signal to everyone in the country that we're serious about rebuilding New Orleans.
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.
Jesus was not famous in his day. If there were no Bible, there would have been no record of him. The record belongs to his four disciples; nobody else has ever mentioned him, whether he existed or not. He was not famous. He was not successful. Can you think of a greater failure than Jesus? But, by and by, he became more and more significant; by and by, people recognized him. It takes time.
When father was younger than me he came to New York to be in musicals and was in a number of them. But he, at that time in his life, didn't feel he could fully commit to a creative life - he had this voice in the back of his head that said, "I need to make money." So that propelled him to open up an ice cream parlor, which then spawned into a number of different food businesses and took over his life for 20 years.
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