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Untitled
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Kicking it up a notch
An interview with star chef Emeril Lagasse
by Arthur Greenwald
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"BAM!" shouts Emeril Lagasse, "Let's kick it up a notch!"
And that's just what this dynamic chef does every day for the American palate. Emeril delights in challenging and educating gourmands and seasoned chefs alike, both on his highly-rated Food Network shows and in his award-winning restaurants.
Emeril's 'new New Orleans'-style of cuisine comes naturally. After working his way through the culinary program at Johnson & Wales University, Emeril polished his skills in Paris and Lyon, followed by stints in fine restaurants in New York, Boston and Philadelphia. But Emeril really blossomed during his seven years as head chef at Ella and Dick Brennan's historic Commander's Palace in New Orleans.
Lagasse opened Emeril's in 1990, followed in 1993 by NOLA, both of which have won numerous national awards. More restaurants have followed, all offering traditional Creole fare with distinctive accents of Southwestern, New England, even Asian cooking -- which make up the 'new' in Emeril's 'new New Orleans' cooking.
In addition to The Essence of Emeril and Emeril Live on the Food Network, Lagasse is seen weekly as the food correspondent for ABC's Good Morning America. His most recent recipes fill his latest best-seller Emeril's TV Dinners (William Morrow, 1998).
By now Emeril is so famous for his distinctive spin on Louisiana cooking that many assume he was born there. But as ZineZone's Arthur Greenwald discovered, Emeril's a native Yankee who's found his home in New Orleans.
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Meet Emeril Legasse
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Emeril Lagasse
;)
