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
Start with a clean grill. Keep it clean by brushing with a wire brush after preheating, and again after cooking. Make sure to oil your grates and your food before putting it on the grill to keep it from sticking.
I love fresh citrus and always keep lemons, limes, and oranges on hand; they come in handy for spritzing up quickly grilled meats, seafoods, and vegetables, especially when followed up by a quick drizzle of extra virgin olive oil.
You gotta have good olive oil. You should have a cooking olive oil and you should have a finishing olive oil, like an extra-virgin olive oil.
I know this is a major catastrophe, but I work so far in advance. My things are planned, my people are planned, ... I don't know anyone out there who's been more rah-rah for the city of New Orleans in the last couple of weeks.
After talking to people all day long in the restaurant, which I love to do, I look forward to being quiet at home.
I'm gonna do it MY way! The problem with cooking is too many rules. You don't have to have perfect squares. Who cares, you know? Like we got some architect judging us at breakfast!
I love to teach, and I am thrilled that so many people want to learn from me. My job is really an art form. I must say I still am shocked at how many people, regardless of their age, want to learn to cook. TV has added so much for me. It has added such a dimension for me, it is wonderful.
I love it all, because it's all real.
I'm just fortunate that now I have an audience of people on the show who don't have to pretend they have smell-o-vision. We're actually feeding these people. I'm putting my reputation on the line as an artist, as a chef.
I never thought about what it was to have fresh milk, or to take milk and make it into cheese and that sort of thing.
I want to give people jobs, believe me, ... I want to get back there and rebuild and want to be a part of the community. My heart is with my staff.
I want people to know... the difference between Creole and Acadian cooking. As you can tell, I am passionate about the Louisiana that I love. I guess you could say I am restoring and preserving the past and sharing the future.
As I spent a couple of days there, I realized how blessed I am, but you realize what still is going on in the pockets of this country that we don't know about. To say these kids are 'at risk' is an understatement. They have parents who are on drugs, shot, in jail,
I am committed to using only the finest and freshest products. People have come to expect that, and I will never let them down.