Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.

I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.

I've always done food that can work in a set time frame. The message I'm trying to get across is, it doesn't have to take three days to do this. With planning, you can do a lot and really have quality food every day.

Mom ran the house, so we grew up Portuguese.

I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.

If you don't follow your dream, who will?

I guess I feel that I was following my instincts, and at the same time being guided by the best. I became totally intrigued with Louisiana - the people, the food. It is a part of my life. Everything that has happened for me since moving here has just been icing on the cake.

When it ceases to be fun, I'll stop and just stay in my restaurants.

I don't limit myself.

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

I started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

We're a new show. We can't afford instant replay.

We began building this incredible new foundation in this restaurant, and that's what began giving me the left-hand side of tradition and the right-hand side, my new palate.

Home base is the support system where we have a culinary team, my own writers because of the shows and the books and stuff, we have a culinary team of about six people. Marketing, public relations, accounting and all that sort of stuff.

I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.

If somebody has a chance to put my food in their mouth, that tells the story.

The world has changed, and it's almost been 11 years. I have 975 employees. I have six restaurants. We haven't opened any new ones in almost three years.

Music is one of those things that is constantly going in my head all the time. It's sort of like the evolution and creation of doing food, or my philosophy about wine. It's always beating in my head, so it keeps the spirit moving.

I had these recipes that say do this, do that. Who MAKES these rules?

Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.

Those other 10 o'clock shows that come on, all you get from them is headaches and nightmares when you go to bed! At least we give you food, know what I mean?

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.

In the restaurant it's much more serious.

Life just doesn't hand you things. You have to get out there and make things happen. that's the exciting part.

I came here because the city has a tradition and is a very respected food city.

My family... always had the value of the family table and these cultural influences of growing up.

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?

My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis.

I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.

Being a food show and being me, I always kicked it up a notch, which means I would always elevate the spice level or the complexity of a particular dish. So, it was always like we're going to kick this up a little bit.

Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything.

I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.

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.

I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.

I make some of my best recipes with a simple homemade stock. Keep shrimp shells stored in a plastic bag in the freezer. When you have almost a gallon-bag full, you can make a stock in 30 minutes that you can use in soups and sauces. You can then freeze the stock in ice-cube trays.

I think all kids need snacks. Mine are fruit machines. I give them things like apple slices, berries and melon. Do I let them eat ice cream? Absolutely. But not every day.

I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.

I think you have to be careful with spices. Kids' palates can be very delicate, and they might not like things overspiced. In my cookbooks for kids, I do a milder version of my signature spice blend, Emeril's Essence, called Baby Bam, which has no cayenne pepper.

I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels.

I try to teach my son about sanitation, especially when handling foods like chicken that could be dangerous. I remind him to wash his hands all the time. When my son cooks with me, he stands on a step stool so he can reach the stove. I teach him about safety and fire.

I wouldn't ask any of my employees to do anything I wouldn't do. And I work as hard, if not harder than the rest of the staff, to set an example. I also believe in giving my employees a lot of room to be creative and to express themselves.

I'm pretty actively involved with the military because I think they're incredible human beings. If I can give back to them for what they're doing for us, it's a good thing. And I think to have happy soldiers, you need to feed them well.

I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.

If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.

If you think big, then it's going to be big.

Kids are now eating things like edamame and sushi. I didn't know what shiitake mushrooms were when I was 10 - most kids today do.

Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.

My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.

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.