Topic: Emeril Lagasse Biography
Name: Emeril John Lagasse III.
Born: 15 October 1959, Fall River, Massachusetts, United States.
Father: Emeril John Lagasse, Jr.
Mother: Hilda Medeiros.
Wife: Elizabeth Keefe, Alden Lovelace.
Emeril Lagasse Biography
Emeril John Lagasse III is an American celebrity chef, writer, television personality, cookbook author, and winner of the National Best Recipe Award in 2003 for his ‘Turkey and Hot Sausage Chili’ recipe. He is a regional James Beard Award winner, known for his mastery. Creole and Cajun cuisine and their self-developed “New New Orleans” style. He has appeared in a variety of cooking TV shows, including the long-running food network Emeril Live and Essence of Emeril. He has pioneered many catchphrases on those shows that “kick up a notch!” And “bomb!” Lagasse’s portfolio of media, products, and restaurants derive an estimated US $ 150 million annually in revenue.
Emil John Lagas III was born on October 15, 1959, in Fall River, Massachusetts, to a French-Canadian Quebec father, Emeril John Lagasse, Jr., and a Portuguese mother, Hilda Mederos (December 8, 1931 – August 2016). Lagas worked as a teenager in a Portuguese bakery, where he discovered his talent for cooking and later enrolled in the culinary arts program at Diman Regional Vocational Technical High School.
Upon his high school graduation, Lagasse was offered a full scholarship to the New England Conservatory of Music but decided to pursue a career as a professional chef. He spent the next year at Johnson & Wales University in Providence, Rhode Island. To pay his tuition, Lagas landed a job at a local restaurant, where he met fellow student Elizabeth Kaif.
The two married in October 1978, a few months after which Lugsay completed her course. Lagas nurtured his skills in Paris and Lyon, France before returning to the United States, where he worked in fine restaurants throughout the Northeast for the next few years.
Also Read: Buffalo Bill Biography
In 1982, Lagas replaced Paul Prudhomme as executive chef of the famous New Orleans restaurant Commander’s Palace. This demanding situation, which required Lagas to work 18 hours, put a strain on their marriage. Lagasse and his wife divorced in 1986 when Elizabeth and their two children moved back to Massachusetts.
In 1993, Lagas attracted a more widespread following. That year he published his first cookbook, the best-selling Emeril’s New New York Cooking, and Lagas became a cable television personality, joining the Food Network. He hosted two shows, Emeril Live (2001–10) and The Essence of Emeril (1996), both of which proved highly popular. Lagas’ skill in the kitchen, as well as his charming, boisterous personality — catches up with “Bam!” And highlighted by “kicking it up a notch” – were key to the show’s success.
He later hosted the shows Emeril Green (2008–12) and Emerilas Florida (2013–) and served as Top Chef (2006) for two seasons of the cooking competition. In addition to Food Network, he also made regular appearances on ABC’s Good Morning America and made a short-lived appearance in the 2001 NBC sitcom Emeril. Lagasse later opened restaurants in several US cities, including Las Vegas, Orlando, and Atlanta. His books have sold several million copies. He also developed his own line of food and cooking businesses.
As a national TV personality, she has hosted more than 2,000 shows on the Food Network, and is the food reporter for ABC’s “Good America”. Lagas appeared as a guest judge on four seasons of Bravo’s hit food series, as co-host for the tenth season of “Top Chef“, TNT’s first cooking series, “On the Menu” and “Rachel Ray Show” Worked in In September 2016, Amazon launched an original series featuring Eat the World with Emeril Lagasse called Lagas. In January 2017, LaGes entered his fifth season of “Emeril’s Florida” on The Cooking Channel.
Awards and achievements:
• Ivy Award – Restaurant & Institute
• American Express Fine Dining Hall of Fame – Nation’s Restaurant News
• Best Southeast Chef – James Beard Foundation
• Best New Restaurant – John Mariani, Esquire magazine
• One of the top 25 chefs in the country – food and wine magazine
• Five Beans – Gregory Roberts, Food Critic