Chef Emeril Lagasse's passion for food was ignited as a young boy growing up in the small town of Fall River, Massachusetts, where he spent time in the kitchen with his mother, Hilda. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon high school graduation, Lagasse turned down a full scholarship to the New England Conservatory of Music to pursue his dream of becoming a chef. He earned a degree from the respected culinary fortress, Johnson and Wales University, and later received an honorary doctorate degree from the university. Wanting to broaden his culinary horizons, Lagasse then traveled to Paris and Lyon, France, where he honed his skills and learned the art of classic French cuisine. Returning to the United States, Lagasse practiced his art in fine restaurants in New York, Boston and Philadelphia until a job offer from Dick and Ella Brennan lured the young chef to New Orleans, where Lagasse helmed the kitchen for nearly eight years at their legendary restaurant, "Commander's Palace". As a national TV personality, he has hosted more than 2,000 shows on the Food Network, and is the food correspondent for ABC's "Good Morning America." Lagasse has appeared as a guest judge in four seasons of Bravo's hit food series, "Top Chef," served as co-host for TNT's first cooking series, "On the Menu," and the tenth season of the "Rachael Ray Show." In January 2016, Lagasse entered his fourth season of "Emeril's Florida" on the Cooking Channel. AWARDS: 2013 - Humanitarian of the Year by the James Beard Foundation for his dedicated efforts to further the culinary arts in America, as well as his philanthropic work supporting children's educational programs through the Emeril Lagasse Foundation. 1991 - Emeril's Restaurant wins Wine Spectator "Grand Award" 2007 - "Restaurateur of the Year" by New Orleans City Business 2006 - inducted into the Menu Masters Hall of Fame by Nation's Restaurant News 2005 - "Distinguished Service Award" from Wine Spectator for his significant and long-lasting contributions to the wine industry. 2004 - "Executive of the Year" by Restaurants & Institutions magazine 2004 - Delmonico Steakhouse received the Grand Award from Wine Spectator magazine, and has continued each year since. 2002 - Delmonico Steakhouse was named "Best Steakhouse" by Las Vegas Life magazine 1999 - One of People magazine's "25 Most Intriguing People of the Year." 1998 - "Chef of the Year" by GQ magazine 1993 - NOLA received "Best New Restaurant" by Esquire magazine. 1991 - Emeril named "Best Southeast Regional Chef" by James Beard Foundation
Celebrity chef and restaurateur.
Born to a Portuguese mother and a French Canadian father.
Has a degree in Culinary Arts from Johnson & Wales University, Providence, Rhode Island.
Has an older sister, Delores and a younger brother Mark
Has two girls, Jessica and Jillian, with his first wife, Elizabeth.
Is an accomplished drummer
Wife Alden Lovelace is a native of Gulfport, Mississippi, and they own a home in Pass Christian, Mississippi, on the Gulf Coast.
He and his wife, Alden, welcomed a baby girl, Meril Lovelace Lagasse, who was born at 12:05 p.m. December 10, 2004, and weighed 5 lbs. 13 oz.
Has a son, E.J. (Emeril John Lagasse IV) born March 2003 with wife Alden Lovelace.
In 2007, Forbes Magazine estimated his earnings for the year at $9 million.
Grand Marshal, Tournament of Roses parade.
Has worked as a chef at Commanders Palace restaurant in New Orleans, 1982-1987.
Began his career as a sous chef at Parkers House restaurant in Boston in 1976. One of his fans was Julia Child.
Chef/owner, "Emerils Restaurant" in New Orleans.
Friend of Dean Fearing and Norman Van Aken.
When Emeril travels, you can find anything Kenny Chesney or Grace Potter on his playlist and definitely some Sammy Hagar and Billy Joel.
Emeril Lagasse left Commanders Palace to open his own restaurant. One year after the opening Emeril won the prestigious James Beard Award for Best Chef in the South West.
BAM! is one of Emerils famous catchphrases.
In Emerils suitcase youll find a wine screw, flip flops and chef coats.
Emeril doesnt usually travel with food but if he needs a special ingredient like truffles or caviar, hes been known to bring it himself.
Emerils Uncle had a Farm in Westport where he raised chickens, hogs, goats and sheep and he grew fruits and vegetables. Emeril helped with harvesting things like the beans, peppers, zucchinis, milking the goats and cows and gathering the eggs from the chicken coop. They had a vegetable garden in their backyard in Fall River that Emeril and his Dad tended to. Anything they didnt eat they brought to the farmers market or to their neighbors. Emeril learned a lot from these experiences especially the connection between the food we eat and the people who grow it.
Since its launch, the Emeril Lagasse Foundation has awarded more than $7 million to support childrens culinary, nutrition and arts program charities.
Most people know Emeril for his Creole cuisine, but he also makes Spanish, Asian, French, Caribbean and Native Portuguese dishes.
Emeril considers Julia Child as one of his mentors.
Emeril Lagasse won his second James Beard Award for Humanitarian of the Year.
Emerils favorite snack is potato chips. He especially likes Zapps potato chips that have been in the freezer.
On Emerils travel playlist, you can find Kenny Chesney, Grace Potter, Sammy Hagar and Billy Joel.
Emeril loves using garlic and uses it in almost every dish he makes.
Emerils famous sayings "BAM" and "Kick It Up A Notch" were created as a result of his grueling shoot schedule. He had limited time off from being a New Orleans chef and would fly to New York to film 8 shows per day. Towards the end of the day and after a big meal, the crew would fall asleep. Emeril decided to say BAM with a loud voice to prevent them from falling asleep.
Emeril doesnt usually travel with food, but if he needs a special ingredient like truffles or caviar, hes been known to bring it himself.
One of Emerils favorite outdoor activities is fishing. He loves fishing in the waters of the Gulf Coast.
Emeril Lagasse left Commanders Palace to open his own restaurant. One year after the opening, Emeril won the prestigious James Beard Award for Best Chef in the South West.
Emeril Lagasses first job was at a Portuguese bakery in Fall River Massachusetts.
Emeril turned down a scholarship for music to study cooking. Emeril was a talented percussionist.
My family. . . always had the value of the family table and these cultural influences of growing up.
