Emeril Lagasse
Biography of Emeril Lagasse
Full Name and Common Aliases
Full Name: Emeril John Lagassé III
Common Aliases: Emeril Lagasse, Chef Emeril
Birth and Death Dates
Birth Date: October 15, 1959
Death Date: N/A
Nationality and Profession(s)
Nationality: American
Profession(s): Chef, Restaurateur, Television Personality, Author
Early Life and Background
Emeril Lagasse was born on October 15, 1959, in Fall River, Massachusetts, to a French-Canadian father and a Portuguese mother. Growing up in a culturally rich household, Emeril was exposed to a variety of culinary traditions from a young age. His passion for cooking was evident early on, and he honed his skills by working in a local Portuguese bakery during his teenage years. This experience not only solidified his love for the culinary arts but also set the stage for his future career.
After high school, Emeril attended the prestigious Johnson & Wales University in Providence, Rhode Island, where he further developed his culinary expertise. His dedication and talent earned him a scholarship, and he graduated with a degree in culinary arts. Recognizing his potential, the university later awarded him an honorary doctorate.
Major Accomplishments
Emeril Lagasse's career took off when he became the executive chef at the renowned Commander's Palace in New Orleans in 1982. During his seven-year tenure, he gained national recognition for his innovative approach to Creole and Cajun cuisine. In 1990, he opened his first restaurant, Emeril's, in New Orleans, which quickly became a culinary landmark and earned him numerous accolades, including the James Beard Award for Best Chef: Southeast.
Emeril's success continued with the opening of several other restaurants across the United States, each showcasing his unique blend of bold flavors and creative dishes. His culinary empire expanded to include locations in Las Vegas, Orlando, and Bethlehem, among others.
Notable Works or Actions
Emeril Lagasse is perhaps best known for his charismatic presence on television. He became a household name with his popular cooking shows, including "Emeril Live" and "Essence of Emeril," which aired on the Food Network. His energetic style, catchphrases like "Bam!" and "Kick it up a notch," and his ability to demystify complex recipes endeared him to audiences worldwide.
In addition to his television success, Emeril is a prolific author, having written over a dozen cookbooks that reflect his culinary philosophy and passion for food. His books, such as "Emeril's New New Orleans Cooking" and "Emeril's There's a Chef in My Soup!," have been well-received and continue to inspire home cooks and professional chefs alike.
Impact and Legacy
Emeril Lagasse's impact on the culinary world is profound. He played a pivotal role in popularizing Creole and Cajun cuisine, bringing the vibrant flavors of New Orleans to a global audience. His innovative approach to cooking and his ability to connect with people through food have made him a beloved figure in the culinary community.
Beyond his contributions to the culinary arts, Emeril is also known for his philanthropic efforts. He established the Emeril Lagasse Foundation in 2002, which supports educational programs and initiatives that inspire and mentor young people in the culinary field. His commitment to giving back has further solidified his legacy as a chef who not only excels in his craft but also cares deeply about the next generation.
Why They Are Widely Quoted or Remembered
Emeril Lagasse is widely quoted and remembered for his dynamic personality and his ability to make cooking accessible and enjoyable for everyone. His catchphrases and enthusiastic approach to food have become part of popular culture, resonating with audiences who appreciate his passion and authenticity.
His influence extends beyond the kitchen, as he has inspired countless individuals to explore the culinary arts and embrace the joy of cooking. Emeril's legacy is one of innovation, generosity, and a relentless pursuit of excellence, making him a true icon in the world of food and beyond.
Quotes by Emeril Lagasse
Emeril Lagasse's insights on:
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.
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.
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.
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.
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb’s perfume and flavor anything contained inside the pouch.
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?
We’ll be going to the fish market and a farmer’s market this afternoon to get what we need to make and eat dinner as a family. I’m trying to expose my kids to going to a farmers market or the fish market and learning what that’s all about.
You have to be cautious of eating continuously the same thing. Beef comes to mind right away, and there’s nothing wrong with beef, but you’ve got to do whatever you’re doing in moderation. So try to break it up a little bit. Eat some fish or some shellfish at least a couple of times a week.
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.