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Chef Emeril Lagasse

Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. He earned a degree from the respected culinary fortress, Johnson and Wales University, and later received an honorary Doctorate degree from the university. Lagasse then traveled to Paris and Lyon where he polished his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants before heading south to the Big Easy. Lured to New Orleans, Lagasse was executive chef at Commander's Palace for seven and a half years. Lagasse is now the chef-proprietor of nine restaurants including three in New Orleans, two in Las Vegas, two in Orlando, one in Atlanta and one in Miami. His restaurants consistently win critical praise and top ratings. Emeril's Restaurant was dubbed "Restaurant of the Year" by John Mariani in Esquire magazine in 1990 and received the coveted Wine Spectator "Grand Award" in 1991. Also in 1991, Lagasse was named "Best Southeast Regional Chef" by the James Beard Foundation. Most recently, Emeril's Restaurant earned the prestigious Ivy Award. In 1999, he was named one of People magazine's "25 Most Intriguing People of the Year." In... Next

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