“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.”
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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.
You go to a restaurant in the States and kids have these game boards at the table. You don't see that in Italy or Spain. It's not because they can't afford to buy them, it's because that's not what eating together as a family is about.
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 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.
