Chef Entrepreneur Presentation

By Jordan Herbst

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Chef Emeril Lagasse

Emeril was born on October 15th, 1959, in Fall River Massachusetts. Raised by his Portuguese mother and French-Canadian father he was exposed to what the kitchen had to offer at a very early age.


During his high school career at Diman Vocational High School Emeril enrolled in the culinary program and stuck with it all the way until graduation. After he graduated he continued to pursue a culinary career at Johnson & Wales University in Providence, Rhode Island. After completing college he went on to Paris to refine his culinary skills and then returned to the states and worked in a handful of restaurants throughout the Northeast.


After graduating from Johnson and Wales, Emeril worked his way up the chain and eventually became executive chef at he Dunfey's Hyannis Resort. Another stepping stone of his was the seven and a half years he spent at Commander's Place in New Orleans.


1990 is when Emeril decided to open up his very first restaurant, Emeril's, in New Orleans. After that success he followed on to focus primarily on the southern creole and cajun style cooking opening up 11 more restaurants. New Orleans has three of his, Emeril's New Orleans, Emeril's Delmoncio, and Nola Restaurant. Orlando, Florida is home to Emeril's Orlando, and Emeril's Tchoupe Chop. Las Vegas has the largest number of his restaurants including, Emeril's New Orleans Fish House, Delmoncio Steakhouse, Table 10, and Lagasse's Stadium. Finally, Bethlehem, Pennsylvania houses the last three, Emeril's Chop House, Emeril's Italian Table, and Burgers and More By Emeril.
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Books and TV Shows

Being in just as many TV shows as he has restaurants Emeril has been at work on the TV sets since 1994 starting with, Essence of Emeril. He then branched off to star in "Emeril Live", "The Emeril Lagasse Show", "On The Menu", "Emeril Green", "Fresh Food Fast", and "Emeril". Other titles he was shown under include: Top Chef, Iron Chef America, How To Boil Water, The Originals with Emeril, and All Star Kitchen Makeover. The majority of these shows emphasized his techniques and shared is knowledge of creole and cajun cooking. Keeping the trend of his "Lucky 12" he also released 12 books. Ranging from recipe books to seasonal specials he continues to share his culinary knowledge.
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Awards and Recognitions

Emeril himself received the James Beard Award for Best Chef: South/Southeast in 1991, and James Beard Award for Humanitarian of the Year in 2013. His restaurants however, have received many more.