Emeril Lagasse

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**Emeril Lagasse** <tr><td colspan="2" style="font-size: smaller; text-align: center;">Image:Emeril Lagasse, USAF.jpg
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Born	October 15, 1959 Fall River, Massachusetts <tr><th>Cooking style</th><td>Cajun and French</td></tr><tr><th>Education</th><td>Johnson & Wales University</td></tr><tr><th>Restaurants</th><td>Emeril's Restaurant (New Orleans); NOLA (New Orleans); Emeril's New Orleans Fish House (Las Vegas); Emeril's Delmonico (New Orleans); Emeril's Orlando (Universal Studios, Orlando); Delmonico Steakhouse (Las Vegas); Emeril's Tchoup Chop (Orlando); Emeril's Atlanta (Atlanta); Emeril's Miami Beach (Miami Beach)</td></tr><tr><th>TV Show(s)</th><td>Emeril Live, Essence of Emeril</td></tr>

Emeril John Lagasse (b. October 15 1959, Fall River, Massachusetts) is an American celebrity chef, restaurateur, television personality, and writer. He is of Québécois (paternal) and Portuguese (maternal) ancestry. He is a 1978 graduate of the Johnson & Wales University culinary program. He is married and has four children.<ref>NNDB Emeril Lagasse. Retrieved on 2006-11-02.</ref>

Emeril is most well-known for his TV show Emeril Live on the Food Network, one of its highest-rated programs. Lagasse was the first host chef of Food Network's beginners' cooking show, How to Boil Water, in 1993. After several appearances on several other FoodTV programs, he hosted his own show, The Essence of Emeril. "Essence" in the title refers to the name of a spice blend of his own concoction that he sometimes uses in his cooking. Emeril also often suggested that viewers of his show create their own spice blends that reflect their personal tastes and be unafraid to use them to customize the dishes he would teach.

Emeril is known for his light and jovial hosting style as well as several catch phrases, including "BAM!", "Kick it up a notch", "Feel the love", and "Oh yeah, babe", usually said before or after adding something spicy to a dish, or after the reaction to adding something (respectively). When frying or making dishes like sausage, Emeril advocates using genuine lard, boasting "Pork fat rules!" He is also known for the unusual sentence constructions he uses on his show, such as "And now we're going to beginning to start." In one episode, he referred to the chopping of an herb as a chiffonade, despite the fact that he was only using a typical chopping technique.

Lagasse initially gained fame in the culinary world as Executive Chef of Commander's Palace. After leaving Commander's he opened his first restaurant, Emeril's, in New Orleans, Louisiana, in 1990. It was designated "Restaurant of the Year" in Esquire magazine of that year. Emeril is mainly known for his emphasis on Creole and Cajun cooking styles. Indeed, many of his restaurants as well as his corporate office, Emeril's Homebase, are located in New Orleans. Lagasse is the executive chef and proprietor of nine restaurants.

Emeril has written several best-selling cookbooks, from Emeril's New New Orleans Cooking, his first book which was published in 1993, to Emeril's Delmonico, published in 2005.

Emeril briefly starred in a self-titled TV sitcom on NBC during the fall 2001 season with Robert Urich, but it was canceled after a few episodes and widely panned by critics. Recently he has appeared in Crest toothpaste commercials yelling his trademark catchphrase, "BAM!!!".

Emeril also appeared on Shop at Home Network (which like Food Network was owned by Scripps Networks), on the show From Emeril's Kitchen from 2005-06. The program was discontinued after Scripps liquidated Shop at Home's assets to Jewelry Television in June 2006.

Emeril Lagasse also has a line of kitchen knives made by Wüsthof and cookware made by All-Clad. He is also an accomplished drummer, having passed on a scholarship to the New England Conservatory of Music.

1 Pop culture
2 Culinary Field
3 Recipes
4 References
5 External links

[edit] Pop culture

In the animated television series Futurama, the recurring chef character Elzar is a parody of Lagasse (voiced by John DiMaggio), even frequently using slightly modified versions of Lagasse's trademark catchphrases "BAM!" and "kick it up a notch".

Also, a parody of Emeril appeared in an early episode of Cartoon Network's What-a-Cartoon! episode, Kenny and the Chimp, saying "BAM! Look at that bacon sizzle!" as a homage to Emeril's love of pork fat. The cartoon also appears in one of the first episodes of Codename: Kids Next Door.

Emeril also appeared on the animated television series Space Ghost Coast to Coast on December 11, 1996, in Episode 31 ("Cookout"). He cooks duck confit for Space Ghost. Emeril made a short appearance in the television series Family Guy, Episode 405, shouting "BAM!" as a reference to sexual intercourse.

Emeril appeared in an episode of Celebrity Deathmatch, fighting against the Two Fat Ladies.

Emeril also appears, both in several clips from his TV show, and, at the end of the movie, in person in the 2006 remake of J.B. Priestley's Last Holiday, starring Queen Latifah.

A Daily Show episode jokingly argued that Emeril could have done more to help New Orleans recover from Hurricane Katrina and thus failed to "kick it up [enough] notch[es]". Emeril himself has been a primary spokesperson for Katrina relief efforts and agencies owing to his connection to the city.

Emeril has started the trend of "cool chef", paving the way for hip chefs like Bobby Flay, Jack McDavid, Tyler Florence, G. Garvin, Guy Fieri, Dave Lieberman, Sam Choy and Duff Goldman.

Miami Herald sports columnist Dan Le Batard, when substituting for Tony Kornheiser on the ESPN program Pardon the Interruption, uses Lagasse's "BAM!" as his own introduction. Co-host Michael Wilbon reportedly doesn't like this.

[edit] Culinary Field

Lagasse calls his cuisine "New New Orleans". He describes it as using local (Louisiana) ingredients in new and different ways. It should be noted however that the styles of cuisine at Lagasse's nine restaurants vary a great deal. Tchoup-Chop in Orlando is "Pan-Asian" while Delmonico Steakhouse at The Venetian in Las Vegas is a traditional steakhouse.

Lagasse is in his restaurant's kitchens a good part of the year and can be regularly seen at his flagship restaurant, Emeril's New Orleans.