Background
Ethnicity:
Born to a Portuguese mother and a French Canadian father.
Lagasse, Emeril was born on October 15, 1959 in Fall River, Massachusetts. Son of John and Hilda Lagasse.
chef host restaurant owner writer television show host
Ethnicity:
Born to a Portuguese mother and a French Canadian father.
Lagasse, Emeril was born on October 15, 1959 in Fall River, Massachusetts. Son of John and Hilda Lagasse.
Bachelor of Science in Culinary Arts, Johnson & Wales University, Providence, Rhode Island; Doctor (honorary), Johnson & Wales University, Providence, Rhode Island; Studied culinary arts, France.
Executive chef Commander's Palace, New Orleans, 1983—1990; owner, chef Emeril's restaurant, since 1990, Nola restaurant, New Orleans, since 1992, Emeril's New Orleans Fish House restaurant, Las Vegas, since 1995, Delmonico Restaurant and Bar, New Orleans, since 1998, Emeril's Orlando, Orlando, Florida, since 1999, Delmonico Steakhouse restaurant, Las Vegas, since 1999, Tchoup Chop restaurant, Orlando, Florida, since 2002, Emeril's Atlanta, since 2003, Emeril's Miami Beach, since 2003, Emeril's Gulf Coast Fish House, Gulfport, Mississippi, since 2007, Table 10, Las Vegas, since 2008; host cooking show Essence of Emeril (The Food Network), since 1994, Essence of Emeril (The Fine Living Network), since 2008, Emeril Live (The Food Network), 1997—2007; food correspondent Good Morning American, ABC, since 1998; Partner Emeril Professional stoneware, since 2005; Author: (cookbook) New Orleans Cooking, 1993, Louisiana Real and Rustic, 1996, Emeril's Creole Christmas, 1997, Emeril's television Dinners, 1998, Every Day's a Party, 1999, Prime Time Emeril: More television Dinners from America's Favorite Chef, 2001, There's a Chef in My Soup, 2002, From Emeril's Kitchens, 2003, There's a Chef in My Family, 2004, Emeril's Potluck: Comfort Food with a Kicked-Up Attitude, 2004, Emeril's Delmonico: A New Orleans Restaurant with a Past, 2005, There's a Chef in My World, 2006.
Quotations:
"Cleanliness is very important. If you let kids make a total mess in the kitchen and then leave, you're not really teaching them anything."
"If you think big, then it's going to be big."
"The cool thing is that now that people have made this evolution where cooking is cool, people are doing it on weekends, they're doing their own challenges. It's back to cooking. And it's real cooking."
"My inspiration was my mom. She's a great cook, and she still cooks, and we still banter back and forth about cooking. Growing up in a mostly Portuguese community, food was important and the family table was extremely important. At a very young age I understood that."
"If you don't follow your dream, who will?"
"I ended up turning down a full scholarship of music at the conservatory to pay to go to cooking school."
"I think you've got to keep it simple, keep it fresh. Stay away from all that processed stuff, read the labels."
"My philosophy from day one is that I can sleep better at night if I can improve an individual's knowledge about food and wine, and do it on a daily basis."