Emeril Lagasse
Emeril Lagasse is a renowned chef and television personality known for his dynamic cooking style and influential presence in the culinary world. Growing up in Massachusetts with a French Canadian father and Portuguese mother, Lagasse developed a passion for cooking early on, inspired by his family's diverse culinary traditions. After graduating from Johnson and Wales University, he honed his craft in France before achieving significant recognition at Commander's Palace in New Orleans.
In 1990, Lagasse opened his flagship restaurant, Emeril's, which quickly gained acclaim and set the stage for his culinary empire, expanding into multiple locations including NOLA and restaurants in Las Vegas and Orlando. His television career began with the Food Network, where his show *Emeril Live* became a cultural phenomenon, showcasing his vibrant personality and engaging cooking techniques. Beyond television, Lagasse has authored several best-selling cookbooks and launched a line of spice blends, further cementing his influence in American cooking.
In addition to his culinary achievements, Lagasse founded the Emeril Lagasse Foundation in 2002, aimed at providing educational opportunities for youth in cooking and the arts. His signature phrases and approachable style have transformed the perception of chefs, making gourmet cooking accessible to a broader audience. Lagasse continues to explore global cuisines in his recent television series, *Eat the World*.
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Emeril Lagasse
- Born: October 15, 1959
- Place of Birth: Fall River, Massachusetts
During the 1990’s Lagasse owned and operated several high-end, extremely popular restaurants, and he also became a television star. His enthusiasm for good food inspired a legion of fans to tackle dishes never attempted in their home kitchens.
Growing up in Massachusetts as the son of a French Canadian father and a Portuguese mother, Emeril Lagasse was introduced to ethnic and international cooking at an early age. As a child, Lagasse embraced his mother’s love of cooking, making kale soup and Portuguese stuffing for family gatherings. In 1978, Lagasse completed the culinary program at Johnson and Wales University. After graduation, he studied cooking in France. Returning to the United States, he worked in a variety of restaurants. His big break came in 1982 when Ella Brennan, owner of the prestigious Commander’s Palace in New Orleans, was looking for a replacement for legendary chef Paul Prudomme. After a five-day, on-site interview, Lagasse was hired.
In New Orleans, Lagasse learned to incorporate his Portuguese cooking style with the spices and flavors of creole and Cajun cuisines that the French Quarter of the city is famous for. Lagasse fell in love with New Orleans and, in 1990, opened his first restaurant, Emeril’s, which was named Restaurant of the Year by Esquire magazine. He opened NOLA, a second restaurant, in 1992, followed by openings in Las Vegas in 1995 and Orlando in 1999. He opened three restaurants at the Sands Casino Resort in Bethlehem, Pennsylvania in 2009 through 2016.
Lagasse’s fame came through television. When his restaurant successes caught the attention of executives at the newly established Food Network, he was invited to New York and featured in How to Boil Water in 1993. Lagasse was encouraged to host his own show, but Emeril & Friends was not successful. His next show, The Essence of Emeril, drew a larger television audience, and in 1997 the hour-long, unscripted Emeril Livebecame the most successful cooking show on television. Filmed before a live studio audience, Lagasse’s show demonstrated a range of cooking, from creole to “jazzed up” meat and potatoes. His opening monologue, lively sense of humor, and down-to-earth approach had audiences responding with whistles, shouts, and applause. The show also featured Cajun musicians and guest stars.
In addition to operating his restaurants and starring on his television show, Lagasse has written best-selling cookbooks, beginning with Emeril’s New New Orleans Cooking (1993). Lagasse produces a number of products bearing his name; particularly popular are the Essence blends of spices. He has won various awards, both as a chef and as a television personality including Best Southeast Regional Chef (1991) and Humanitarian of the Year (2013) from the prestigious James Beard Foundation. In 1999, he was named to People magazine’s “25 Most Intriguing People of the Year.” Martha Stewart's company Martha Stewart Living Omnimedia bought the rights to all Emeril products including the television shows and cookbooks in 2008 in a deal that was worth approximately $50 million.
In 2002, Lagasse with his wife, Alden, founded the Emeril Lagasse Foundation, a charitable foundation that creates educational opportunities for youth in the areas of cooking, nutrition, and the arts. Lagasse returned to television in Eat the World series, an Amazon Original television series that premiered on Amazon Prime Video in 2016. The show features Lagasse travelling the globe to profile different cuisines and celebrity chefs.
Impact
With his signature word “Bam!” and expressions such as “Kick it up a notch” and “Pork fat rules,” Lagasse not only became part of popular culture but also helped create a fascination with cooking for a wide audience. He recast the image of a premier chef from an elitist trained in Europe to a blue-collar, American-oriented food enthusiast, who demonstrated that cooking haute cuisine “ain’t rocket science, it’s just cooking.”
Bibliography
Bella, Timothy. "Emeril Lagasse Is a Cooking Legend. Is His 20-Year-Old Son, E.J. Next?" The Washington Post, 13 June 2023, www.washingtonpost.com/food/2023/06/13/emeril-lagasse-ej-chef-restaurant/. Accessed 22 May 2024.
Goldberg, Elyssa. "Emeril Lagasse's New Amazon Show Goes Beyond the BAM!" Bon Appetit, 16 June 2016, www.bonappetit.com/entertaining-style/trends-news/article/emeril-lagasse-eat-the-world-show-amazon. Accessed 22 May 2024.
Hessler, Amanda. “Under the Toque.” The New York Times, November 4, 1998, p. F1.
Lagasse, Emeril. Essential Emeril: Favorite Recipes and Hard-Won Wisdom from My Life in the Kitchen. Time Inc. Books, 2015.
Vigue, Doreen. “Kicking It Up a Notch.” The Boston Globe, April 26, 1998, p. 12.
Stelter, Brian. "Celebrity Chef Sells His TV Shows and Products to Martha Stewart." The New York Times, 20 Feb. 2008, www.nytimes.com/2008/02/20/business/media/20martha.html. Accessed 22 May 2024.