Spice is life. It depends upon what you like... have fun with it. Yes, food is serious, but you should have fun with it.
I had these recipes that say do this, do that. Who MAKES these rules?
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.
After talking to people all day long in the restaurant, which I love to do, I look forward to being quiet at home.
I'm just fortunate that now I have an audience of people on the show who don't have to pretend they have smell-o-vision. We're actually feeding these people. I'm putting my reputation on the line as an artist, as a chef.
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school.
I love it all, because it's all real.
Now that years have gone by and I look back at it and I can put one and two together, it was my childhood memories and cultural feelings and beliefs in the whole tie-in of the French Canadian/Portuguese thing.
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.
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.
Radishes grow just about anywhere. People think, 'Oh it's just a radish.' But radishes are delicious, and people don't think of cooking them.
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.
The premise of 'The Originals' are places that have been open 50, 60, 75, 100 years or longer that are still doing it right that maybe a lot of people, particularly the younger generations, have not even thought about.