Emeril Lagasse

The "Celebrity" Chef

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Emeril John Lagasse

Emeril John Lagasse was born in October 15 1959 in the town of Fall River, Massachusetts. He was raised by his French-Canadian father, Emeril Jr., and his Portugese mother, Hilda. While wotking at the local Portugese bakery, the teenaged Lagasse developed a penchant for cooking and the dream of become a chef.


Got the inspiration at his first job in a bakery, after several years of training over sea, Emeril Lagasse opened restaurants and starred in culinary shows and he become one of the most recognizable chefs of all time.

Euducation and Training

At first 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. 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. 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.

Success Carrer

In 1982, Lagasse replaced Paul Prudhomme as executive chef of the famed New Orleans restaurant Commander's Palace. This demanding position, which required Lagasse to work 18 hours a day. After seven and a half years at Commander's Palace, Lagasse opened his first restaurant, Emeril's, in 1990. Located in New Orleans' underdeveloped Warehouse District, the menu fused elements of French, Spanish, Caribbean, Asian and Lagasse's native Portuguese cuisine. In 1992 Lagasse opened a second establishment, NOLA (an acronym for New Orleans, Louisiana). With its rustic cuisine and ornate décor, NOLA also garnered a positive reception from the culinary community.

In 1993 his popularity start to grow and caught the eye of executives at cable television’s fledgling Food Network. After two failed programs (How to Boil Water and Emeril & Friends), the 1995 series, Essence of Emeril, immediately struck a cord with viewers.

Secrets of success

In the cusine, Emeril's secret is to use different cultures to create a fused elements menu'.

in the TV show the secret is his outgoingness

Emeril Lagasse - BAM!