Emeril Lagasse | dad
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Emeril Lagasse
Emeril Lagasse | cool
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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Emeril Lagasse | change
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?
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