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Emeril Lagasse
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Emeril Lagasse
Emeril John Lagasse III (/ˈɛmərəl ləˈɡɑːsi/ EM-ə-rəl lə-GAH-see; born October 15, 1959) is an American chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother's side, while being of French heritage through his father.
He has appeared on a wide variety of cooking TV shows, including the long running Food Network shows Emeril Live and Essence of Emeril, and is associated with several catchphrases, including "Kick it up a notch!" and "Bam!" In 2005, Lagasse's portfolio of media, products, and restaurants was estimated to generate US$150 million annually in revenue.
Emeril John Lagasse III was born on October 15, 1959, in Fall River, Massachusetts. His father, Emeril John Lagassé Jr., was Québécois, and his mother, Hilda Medeiros, was from Portugal. Lagasse stated that he "grew up very Catholic". Lagasse worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School.
His talents as a percussionist earned him a scholarship to the New England Conservatory of Music, but he chose instead to attend Johnson & Wales University in hopes of becoming a chef. He attended Johnson & Wales in 1978. Many years later, the school awarded him an honorary doctorate.
Lagasse graduated from the culinary school at Johnson & Wales University in 1978 and became executive chef at the Dunfey's Hyannis Resort located in Cape Cod, Massachusetts in 1979. He was nominated as Chef of the Year in 1983.
In 1982, Lagasse succeeded Paul Prudhomme as executive chef of Commander's Palace in New Orleans under Richard Brennan, Sr. He led the kitchen there for seven and a half years before leaving to open his own restaurant.
In 1990, he opened Emeril's in New Orleans. It was designated "Restaurant of the Year" in Esquire magazine that year and has been a recipient of the Wine Spectator Grand Award since 1999. Many of his restaurants, as well as his corporate office, Emeril's Homebase, are located in New Orleans.
In August 2006, Lagasse contributed several recipes to the meal selection aboard the International Space Station, as part of a general NASA effort to improve the quality of the food supply for astronauts. Lagasse's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors.
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Emeril Lagasse
Emeril John Lagasse III (/ˈɛmərəl ləˈɡɑːsi/ EM-ə-rəl lə-GAH-see; born October 15, 1959) is an American chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed "New New Orleans" style. He is of Portuguese descent on his mother's side, while being of French heritage through his father.
He has appeared on a wide variety of cooking TV shows, including the long running Food Network shows Emeril Live and Essence of Emeril, and is associated with several catchphrases, including "Kick it up a notch!" and "Bam!" In 2005, Lagasse's portfolio of media, products, and restaurants was estimated to generate US$150 million annually in revenue.
Emeril John Lagasse III was born on October 15, 1959, in Fall River, Massachusetts. His father, Emeril John Lagassé Jr., was Québécois, and his mother, Hilda Medeiros, was from Portugal. Lagasse stated that he "grew up very Catholic". Lagasse worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School.
His talents as a percussionist earned him a scholarship to the New England Conservatory of Music, but he chose instead to attend Johnson & Wales University in hopes of becoming a chef. He attended Johnson & Wales in 1978. Many years later, the school awarded him an honorary doctorate.
Lagasse graduated from the culinary school at Johnson & Wales University in 1978 and became executive chef at the Dunfey's Hyannis Resort located in Cape Cod, Massachusetts in 1979. He was nominated as Chef of the Year in 1983.
In 1982, Lagasse succeeded Paul Prudhomme as executive chef of Commander's Palace in New Orleans under Richard Brennan, Sr. He led the kitchen there for seven and a half years before leaving to open his own restaurant.
In 1990, he opened Emeril's in New Orleans. It was designated "Restaurant of the Year" in Esquire magazine that year and has been a recipient of the Wine Spectator Grand Award since 1999. Many of his restaurants, as well as his corporate office, Emeril's Homebase, are located in New Orleans.
In August 2006, Lagasse contributed several recipes to the meal selection aboard the International Space Station, as part of a general NASA effort to improve the quality of the food supply for astronauts. Lagasse's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors.
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