A Quote by Emeril Lagasse
When I first decided to open a restaurant, I was turned down by several banks. It was the late 80's and many restaurants were failing. I refused to give up because I knew I had a good concept.
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A few years ago no hotel or restaurant in Boston refused Negro guests; now several hotels, restaurants, and especially confectionary stores, will not serve Negroes, even the best of them.
I was told I had to go to business school to succeed. I gave it a shot, but eventually dropped out to bootstrap a restaurant with just a Visa card and a $20,000 line of credit. Everyone told me restaurants were hard work (and they were right! I have so much respect for anyone in the restaurant business). I ran the restaurant for two years, sold a franchise, decided to change paths, and sold the whole operation at a modest profit.
I'm open to starting restaurants anywhere as long as the produce that's readily available is high quality. For example, I'm never doing a restaurant in Shanghai because I saw the produce available there, and it's just not good. I won't do a restaurant in Moscow for the same reason.
Then I got the offer to play Buck Rogers, but I turned it down thinking it was a cartoon character. Well I was wrong, it wasn't at all. So I read the script and decided I liked the character, it had a good concept.
We had individuality. We did as we pleased. We stayed up late. We dressed the way we wanted. I used to whiz down Sunset Boulevard in my open Kissel, with several red chow dogs to match my hair. Today, they're sensible and end up with better health. But we had more fun.
And then, going to high school, I saw how popular girls had to behave to get the boys. I knew I couldn't fit into that. So I decided to do the opposite. I refused to wear makeup, to have a hairstyle. I refused to shave. I had hairy armpits.
I turned down 'American Gigolo.' There are many films - like 'Ghostbusters' - that I turned down... The first one I did was 'Foul Play' with Goldie Hawn, but I turned down 'Animal House' - I turned that down.
Just as many who were brought up to think of God as a bearded old gentleman sitting on a cloud decided that when they stopped believing in such a being they had therefore stopped believing in God, so many who were taught to think of hell as a literal underground location full of worms and fire...decided that when they stopped believing in that, so they stopped believing in hell. The first group decided that because they couldn't believe in childish images of God, they must be atheists. The second decided that because they couldn't believe in childish images of hell, they must be universalists.
I had talked for years about doing a restaurant with Rocky Dudum, who's been my friend since I first came to San Francisco. Then Rocky's son, Jeff, said he wanted to design it, so he traveled around the country to sports restaurants like Mickey Mantle's and Michael Jordan's, and he came up with a great concept.
We had a bunch of 'we's - a fitness concept, a restaurant concept. The first business plan we had included all of them.
I'm such an avid magazine reader - music, art, beauty magazines - and I found that food and restaurants were pouring into everything I cared about. Whether it was the pop-up concept, or some mysterious mini-mall restaurant, I got swept up in the sexy romance of the food movement.
I'm lucky that my restaurant partners are my wife Liz and Doug Petkovic. We opened our first restaurant over 15 years ago. And we didn't open up our second restaurant for almost ten years. So that gave us a good foundation of employees.
Because the Spanish eat so crazily late - anybody who's been to Spain has had the experience of sitting down at 9:30 P.M. to find themselves the first customer in the restaurant - they tend to favour an early-evening drink and a nibble to keep them going.
When I told my friends and family that I was leaving Stars to open a burrito shop in Denver, they thought I was crazy, but not long after the success of the first Chipotle, I knew I had to open just one more, so I opened a second one on Colorado Boulevard, which turned out to be even busier than the first.
During my first open ocean dive, I went down to 800 feet and turned out the lights. I knew I would see bioluminescence, but I was totally unprepared for how much. It was incredible! There were explosions of light everywhere, like being in the middle of a silent fireworks display.
He brought a sensibility and a hard-edged reasonableness to operating restaurants that had a lasting impact on me and still affects how I run all our restaurants today. The passing of 'Restaurant Man' - the original gangsta 'Restaurant Man,' my father - was the passing of an era. No one can replace him.
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