As a teenager, Emeril got his start in the food industry making bread and pastries at a Portuguese bakery in Fall River, Massachusetts. After high school, Emeril turned down a full scholarship to the New England Conservatory of Music to pursue his true passion, cooking. He attended Johnson and Wales University in Rhode Island where he received his degree in culinary arts. Later in his career he would receive an honorary doctorate from JWU.
After college, Emeril apprenticed in the French kitchens of Paris and Lyons. He returned to the United States to work in restaurants in New York, Boston, and Philadelphia. He was noticed by New Orleans matriarch Ella Brennan of Commander’s Palace, who convinced Emeril to come to the Big Easy. At the age of 26, Emeril became the executive chef of the historic Commander’s Palace, which he oversaw for the next eight years.
In 1990, Emeril opened his own restaurant in New Orleans, Emeril’s, to huge success. In 1991, the James Beard Foundation named him Best Southeast Regional Chef.His success continued with the opening of nine other restaurants: NOLA (1992), Emeril’s New Orleans Fish House – Las Vegas (1995), Delmonico – New Orleans (1998), Emeril’s Orlando at Universal Studios (1999), Delmonico Steakhouse – Las Vegas (1999), Emeril’s Tchoup Chop – Orlando (2002), Emeril’s Atlanta (2003), and Emeril’s Miami Beach (2003).
Emeril became a TV personality in 1993, when he joined the Food Network. His hit shows Emeril Live and the Essence of Emeril have made Emeril Lagasse a household name, along with his catchphrases “Bam!” and “Kick it up a notch!”.In 2002, Emeril started the Emeril Lagasse Foundation, a charity organization whose mission is to improve the lives of young people.
