axisthaw.pages.dev

Emeril lagasse children

    •
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.
Lagasse helmed the kitchen for nearly eight years at the legendary New Orleans restaurant, Commander’s Palace.
Returning to the United States, Lagasse practiced his art in fine dining restaurants in New York, Boston and Philadelphia until a job offer from Dick and Ella Brennan lured the young chef to New Orleans.

In 1990, L
    •

Emeril Lagasse is the embodiment of the spirit of Louisiana’s new garde chefs, and the food at his New Orleans restaurants, Emeril’s, NOLA, and Delmonico’s, is at the very apex of the new culinary style.  He calls his food “New Orleans cuisine”.  Critics call it, and him, top notch.  He was the face of the Food Channel, and was named one of the top chefs in the country by Food & Wine, to Who’s Who of Cooking in America by Cook’s magazine, Best Southeast Regional Chef by the James Beard Foundation, and Distinguished Visiting Chef at his Alma Mater, Johnson & Wales University in Providence, among a slew of other honors.  Emeril’s has been named Restaurant of the Year by Esquire, and won an Ivy Award from Restaurants & Institutions magazine.  His cookbooks also receive critical acclaim.  But it is Emeril himself, with his outgoing personality and ability to explain his art, who is the real star.

Lagasse’s background is down to earth, which is where he stands feet firmly planted despite international fame.  He grew up in the small town of Fall River, Massachusetts.  His m

    •

Lagasse, Emeril

(1959-)
Chef

Overview

America's favorite "Bam!" man, Chef Emeril Lagasse has taken Louisiana–style cuisine and "kicked it up another notch." Chef Emeril commands a $65 million dollar Creole culinary empire that includes six restaurants, two hot cooking shows on cable's Food Network, cooking correspondent for ABC's Good Morning America, and cookbook sales that tally in the millions. In fall 2001 this Cajun crossover served up his own, self–titled sitcom on NBC.

Personal Life

In the early 1980s he was divorced from his first wife, Elizabeth, a schoolteacher with whom he had two daughters, Jillian and Jessica. He married fashion designer Tari Hohn in 1989, who helped him in design and development, but they divorced in 1996. In a small private ceremony in New Orleans, on May 13, 2000, Lagasse married Alden Lovelace, a real estate broker. The next day, they celebrated with guests at a fais–do–do, a Louisiana–style dance party, held at one of Lagasse's eateries.

The critical raves for Emeril's establishments were immediate and overwhelming. Emeril's Restaurant

Copyright ©axisthaw.pages.dev 2025