Lagasse's cuisine in particular was selected in the hopes that the spicier fare would offset the reported tendency of microgravity to deaden flavors. In August 2006, Lagasse contributed several recipes to the meal selection aboard the International Space Station, as part of a general NASA effort to improve the quality of the food supply for astronauts. Many of his restaurants, as well as his corporate office, Emeril's Homebase, are located in New Orleans. It was designated "Restaurant of the Year" in Esquire magazine that year and has been a recipient of the Wine Spectator Grand Award since 1999. In 1990, he opened Emeril's in New Orleans. He led the kitchen there for seven and a half years before leaving to open his own restaurant. In 1982, Lagasse succeeded Paul Prudhomme as executive chef of Commander's Palace in New Orleans under Richard Brennan, Sr. He was nominated as Chef of the Year in 1983. Lagasse graduated from the culinary school JWU in 1978 and became Executive Chef at the Dunfey's Hyannis Resort in 1979. Many years later, the school awarded him an honorary doctorate. His talents as a percussionist earned him a scholarship to the New England Conservatory of Music, but he chose instead to attend Johnson & Wales University in hopes of becoming a chef. Lagasse worked in a Portuguese bakery as a teenager where he discovered his talent for cooking and subsequently enrolled in a culinary arts program at Diman Regional Vocational Technical High School. Early life Įmeril John Lagasse III was born on October 15, 1959, in Fall River, Massachusetts, to a French-Canadian family from Quebec.
ELZAR KICK IT UP A NOTCH GIF TV
He has appeared on a wide variety of cooking TV shows, including the long running Food Network shows Emeril Live and Essence of Emeril, and is associated with several catchphrases, including "Kick it up a notch!" and "Bam!" In 2005, Lagasse's portfolio of media, products, and restaurants was estimated to generate US$150 million annually in revenue. He is of Portuguese descent on his mother’s side, while being of French heritage through his father.
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. The Emeril Lagasse Show, Emeril Live, Essence of Emeril, Emeril Green, Emeril's Florida, On the Table, Eat the World with Emeril Lagasse, Emeril Forever Pans, Emeril’s Must Have Non Stick Pans, 'Emeril’s Homemade Pasta Secret, Emeril’s Chicken Frying Secret, BAM!Įmeril John Lagassé III ( / ˈ ɛ m ə r əl l ə ˈ ɡ ɑː s i/ EM-ə-rəl lə- GAH-see born October 15, 1959) is an American celebrity chef, restaurateur, television personality, cookbook author, and National Best Recipe award winner for his "Turkey and Hot Sausage Chili" recipe in 2003.
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