POSH ICON: EMERIL LAGASSE

In lieu of the Thanksgiving holiday, The Posh Review would like to celebrate a prominent food icon in modern society.  Chef Emeril is The Posh Icon of the week!

Emeril John Lagasse, born on October 15, 1959 is today an American celebrity chef, restaurateur, television personality, and cookbook author. He is recognized as a regional James Beard Award winner and is one of the most notable men on the Food Network. Emeril 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. Lagasse 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 ten restaurants.

Lagasse is a national TV personality, and has hosted over 1500 shows on the Food Network, and is the food correspondent for ABC’s “Good Morning America.” He is the host of Emeril Green, an original series exploring fresh and seasonal ingredients on Discovery’s Planet Green. His show Essence of Emeril can be seen on Food Network, and Emeril Live appears on both Fine Living and Food Network.

On television, Lagasse is known for his light and jovial hosting style as well as several catchphrases, including “BAM!” , “kick it up a notch,” “aw, yeah, babe” and “feel the love,” usually said before or after adding something spicy to a dish, or after the reaction to adding something, respectively. Lagasse also has two lines of kitchen knives produced by Wüsthof and cookware made by All-Clad as well as a line of kitchen electrical appliances made by T-Fal.

 Chef Emeril Lagasse received his first culinary experience from his mother, Hilda, when he was a boy growing up in the small town of Fall River, Massachusetts. As a teenager, he worked at a Portuguese bakery where he mastered the art of bread and pastry baking. Upon 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 earned a degree from the respected culinary fortress, Johnson and Wales University, and later received an honorary Doctorate degree from the university.  Lagasse then traveled to Paris and Lyon where he polished 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 before heading south to the Big Easy. Lured to New Orleans by Dick and Ella Brennan, Lagasse established his star at their legendary restaurant, Commander’s Palace, where he was executive chef for seven and a half years.

Lagasse is now the chef-proprietor of ten restaurants in New Orleans, Las Vegas, Orlando, Miami, and Gulfport, MS.  In 1990, Chef Emeril opened Emeril’s Restaurant in the Warehouse District in downtown New Orleans.  Two years later, he opened NOLA Restaurant in the French Quarter.  In 1995, Emeril brought his “New New Orleans” cooking to Las Vegas and opened Emeril’s New Orleans Fish House, located in the MGM Grand Hotel.  In 1998, Lagasse opened Emeril’s Delmonico in New Orleans’ historic Garden District.   He opened two restaurants in 1999 including Emeril’s Orlando at Universal Studios City Walk and Delmonico Steakhouse in the Venetian Resort/Hotel/Casino in Las Vegas.  In 2003, he opened Tchoup Chop (pronounced chop-chop) at Universal Orlando’s Royal Pacific Resort and Emeril’s Miami Beach at the Loews Miami Beach Hotel.  In June 2007, Lagasse opened, Emeril’s Gulf Coast Fish House at the Island View Casino Resort in Gulfport, MS.  In February 2008, he opened Table 10 at The Palazzo in Las Vegas. He opened his eleventh restaurant, Emeril’s Chop House on May 22 at the Sands Casino Resort Bethlehem in Pennsylvania.