Emeril Lagasse
Emeril Lagasse
Emeril John Lagasse is an American celebrity chef, restaurateur, television personality, and cookbook author. 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. However, he is perhaps most notable for having appeared on a wide variety of cooking TV shows, including the long-running Food Network shows Emeril Live and Essence of Emeril. On those shows he pioneered several catchphrases he is associated with, including "Kick...
NationalityAmerican
ProfessionChef
Date of Birth15 October 1959
CityFall River, MA
CountryUnited States of America
Many of my staff have been with me for over 20 years. I have a great team, and I make sure they feel respected and appreciated.
Wrap fish fillets, sliced veggies, and other quick-cooking items inside foil packets with bundles of fresh herbs and throw them directly on the grill; the steam will release the herb's perfume and flavor anything contained inside the pouch.
I can't tell you enough about cinnamon. Cinnamon is an awesome spice to use and it goes great with something like apples in the morning or in a mixture of fruit or in your oatmeal or even in your cereal.
Growing up in New England, being schooled and classically trained, it needed to shake, it needed to evolve.
I came here because the city has a tradition and is a very respected food city.
I grew up in Fall River, Massachusetts. My background was modest, and I worked at a Portuguese bakery in town.
I spent a lot of time on farms when I was young. My uncle and my dad owned a big farm.
I think many cooks are afraid of undercooked meats. A good thermometer is a cook's best friend.
I'm not a TV guy. I'm a restaurant chef and a businessman.
My family... always had the value of the family table and these cultural influences of growing up.
My favorite Aspen memory is saving an upside-down cake that had exploded from the high altitude.
I'm working harder than ever now, and I'm putting on my pants the same as I always have. I just get up every day and try to do a little better than the day before, and that is to run a great restaurant with great food, great wine, and great service. That's my philosophy.
My office in New York is overflowing with all kinds of cookbooks, and in New Orleans we have a huge culinary library. So yeah, I guess I'm a little bit obsessed.
I've always been known for bold flavors and rustic cooking, but there is another side to me. As you evolve as a cook, you understand life and how serious it is. There comes a point where there's got to be a better balance.