Emeril John Lagasse (born October 15, 1959) is an American celebrity chef, restaurateur, television personality, and cookbook author. A regional James Beard Award winner, he is perhaps most notable for his Food Network shows Emeril Live and Essence of Emeril as well as catchphrases such as “Kick it up a notch!” and “Bam!”
He’s also written fifteen cookbooks including, most recently, “Farm to Fork: Cooking Local, Cooking Fresh,” “Emeril 20-40-60: Fresh Food Fast,” and “Emeril at the Grill.” Six of Emeril’s cookbooks have gone on to become New York Times Bestsellers. Emeril’s cookbooks often cover topics important to many modern chefs like getting fresh, local food and produce as well as cooking on a budget.
At this point, the name Emeril Lagasse had spread beyond the borders of Louisiana to a major publisher interested in working with him to develop a cookbook. The book tour he would later go on proved to be an important milestone in his career, introducing him to a television producer who was looking for a charismatic chef to host a new cooking show. Emeril got the job.
Rising to fame: This happened when he first appeared on Great chefs, Television show. He was featured on not more that ten episodes. He started his own show on television after appearing on several shows on the TV. With this, he has also been able to star in several other TV shows which in return expand his horizons of fame. It is true that fame is something being tossed by the wind and if you happen to get hold of it, it will remain yours till your demise. That is what has been Lagasse’ policy. Each and every thing that he does is bound to reflect perfection of who he is and what he is capable of doing.
Following the success of Emeril's Restaurant, Emeril opened multiple establishments. NOLA, which opened in New Orleans's French Quarter in 1992, and Emeril's New Orleans Fish House at the MGM Grand Hotel in Las Vegas, which premiered in 1995, both draw crowds of fans and rave reviews. In 1998, Emeril also reopened the classic Emeril's Delmonico in New Orleans. Two more restaurants quickly followed in 1999--Emeril's Orlando at Universal Studios and Delmonico Steakhouse in Las Vegas. In January 2002, Emeril's Tchoup Chop opened its doors in Orlando. In August 2003, Emeril's Atlanta opened its doors, followed by Emeril's Miami Beach in November. In addition to his restaurants are a series of books, including There's a Chef in My Family and Emeril's Pot Luck.
Emeril Lagasse, the talk of New Orleans and one of the best-known chefs in the country, is credited with revitalizing Creole-Acadian cooking. Using only fresh, top-quality ingredients of Southern Louisiana, Emeril has managed to preserve the bayou's culinary tradition while adding on a contemporary flair. Now chef/proprietor of three New Orleans restaurants, he opened his flagship restaurant, Emeril's, in the New Orleans warehouse district in 1990.
Emeril opened his own restaurant in 1990. From the day its doors opened, Emeril's Restaurant and its owner drew ecstatic praise. Congratulations came not only from the local New Orleans gentry and the writers who prowl the region for culinary news, but also from such national magazines as Esquire, Conde Nast Traveler and Travel & Leisure, as well as from such noted food critics as John Mariani and Gene Bourg.
Upon his high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music, but decided to pursue a career as a professional chef. He spent the next year training at Johnson and Wales University in Providence, Rhode Island. In order to pay his tuition, Lagasse took a job at a local restaurant, where he met fellow student Elizabeth Kief. The two married in October 1978, a few months after Lagasse completed his course work. Lagasse polished his skills in Paris and Lyon, France, before returning to the United States, where he spent the next few years working in fine restaurants throughout the Northeast.
Emeril, who is of Portuguese and French Canadian heritage, grew up in the small town of Fall River, Massachusetts, where he worked in a local Portuguese bakery and learned the art of bread-baking and pastry. As a teenager he turned down a music scholarship to follow his dream of cooking and worked his way through the culinary program at Johnson & Wales University, from which he received an honorary doctorate. Emeril trained in France and then returned to work in New York, Boston, and Philadelphia. Persuaded to move to the Big Easy, Emeril fell in love with New Orleans and worked as executive chef at the legendary Commander's Palace for seven and a half years before opening his own restaurants.
While working at a local Portuguese bakery, the teenaged Lagasse developed a penchant for cooking. In 1973, he enrolled in the culinary arts program at Diman Vocational High School. Also a talented percussionist, Lagasse led the high school drum squad, playing at dances, banquets, and numerous local religious festivals.
"Buy fresh, Buy local" is a slogan that both my restaurants and my family try to live by - and a very important message that I feel compelled to pass along to folks as I encounter them in my travels each day.