Emeril John Lagasse ( / ɛ m ər əl the ə ɡ ɑ s i / EM -ər-əl lə- GAH -see ; born October 15, 1959)  is an American celebrity chef , restaurateur , television personality, and Cookbook author. He is a regional James Beard Award winner, known for his mastery of Creole and Cajun cuisine and his self-developed “New Orleans” style. However, TV shows, TV shows, Including the long-running Food Network shows Emeril Live and Essence of Emeril . On the show he pioneered several catchphrases he is associated with, including “Kick it up a notch!” And “Bam!”   Lagasse’s portfolio of media, products, and restaurants generates an estimated US $ 150 million annually in revenue.  And restaurants generates an estimated US $ 150 million annually in revenue.  And restaurants generates an estimated US $ 150 million annually in revenue. 
Lagasse was born on October 15, 1959, in Fall River, Massachusetts to a French-Canadian Québécois father, John Lagasse, and Portuguese mother, Hilda (December 8, 1931-August 24, 2016). Lagade, a work of art, has been developed and developed by Diman Regional Vocational Technical High School.  His talents as a percussionist earned him a scholarship to the New England Conservatory of Music but instead of Johnson & Wales University in hopes of becoming a chef. He attended Johnson & Wales in 1978 and the school later awarded him an honorary doctorate . 
Lagasse graduated from the culinary school JWU in 1978 and was Executive Chef at the Dunfey’s Hyannis Resort in 1979. He was nominated as Chief of the Year in 1983.
In 1985, Lagasse succeeded Paul Prudhomme as executive chef of Commander’s Palace in New Orleans, under Richard Brennan, Sr. . He led the kitchen there for seven and a half years, gaining significant fame in the culinary world.
In 1990, he opened his first restaurant, Emeril’s, in New Orleans. It was designated “Restaurant of the Year” in Esquire magazine that year, and has been a recipient of the Wine Spectator Grand Award since 1999.  Lagasse is known for its emphasis on Creole and Cajun cooking styles. Many of his restaurants, Emeril’s Homebase, are located in New Orleans.
In August 2006, Lagasse contributed several recipes to the meal selection of the International Space Station as part of a general NASA effort to improve the quality of food supply for astronauts. Lagasse’s cuisine in particular was selected in the hopes that the spicier fare would offset the tendency of microgravity to deaden flavors. 
Today, Lagasse is the executive chef and proprietor of thirteen restaurants in New Orleans, Las Vegas, Orlando, and Bethlehem, Pennsylvania.
Television and film appearances
Lagasse is first Appeared on the television show Great Chefs Where He Was featured on ten episodes, Including Great Chefs, the New Guard Louisiana, New Orleans Jazz Brunch and Great Chefs – Great Cities.  After several appearances on several other FoodTV programs, Lagasse hosted his own show, The Essence of Emeril . “Essence” in the title refers to Emeril’s Essence, the name of a spice of his own concoction which he frequently uses in his cooking, and which is commercially available in several flavors. He is a teacher and a teacher. He is a teacher and a teacher.
In early 1997, Emeril Live began production. Later that year, the show won a Cable Ace Award for Best Informational Show of 1997.
Lagasse was one of sixteen chefs featured in the 1993 Julia Child Cooking Series with Master Chefs .
He aussi Appeared we Shop at Home Network (qui, like Food Network , Was owned by Scripps Networks ), on the From Emeril’s Kitchen from 2005-06. The program was discontinued after Scripps liquidated at Jewelry Television in June 2006.
On television, Lagasse is known for his light and jovial hosting style as well as several catchphrases, including “Bam!”. Emeril’s signature catchphrase is just awesome. When Emeril first started at Food Network, he would tape seven shows a day, from seven in the morning until two in the afternoon. He would often pepper his dialogue with “BAMS!” To keep his crew in the studio awake, focused, and on their toes. The phrase soon proved a hit with viewers.  “Kick it up a notch”, “Aw, yeah, babe” and “Feel the love”, are usually said before or after adding something to something. When frying or making dishes like sausage, Lagasse advocated using genuine bacon, boasting, ”
Lagasse hosted a daily series, Emeril Green , which aired on Discovery Channel’s eco-lifestyle network Planet Green . The show focused on cooking with organic, locally grown and seasonal produce, and was filmed on Whole Foods Markets across the United States. 
From April to July 2010, Lagasse hosted the weekly variety program, the Emeril Lagasse Show , which aired on Sundays on Ion Television . 
In September 2011, he hosted the Hallmark Channel show Emeril’s Table . It was canceled after one season.
In 2013, Lagasse began hosting the Cooking Channel show Emeril’s Florida . The show has aired for four seasons, from 2013 to 2016.
Culinary travel show
Emeril now hosts Emerald Lagoon on Amazon Produced by Ugly Brother Studios .  In 2017, the show won a Daytime Emmy for Outstanding Culinary Program  as well as for single-camera editing 
Cooking competition shows
In 2009, Lagasse joined Bravo’s Top Chef as a judge. He was a guest judge during season 9 of Top Chef: Texas in 2011 and joined the judges’ table for seasons 10 and 11 in Seattle and New Orleans, respectively. During season 11 of Top Chef: New Orleans , Emeril’s Restaurant was the featured location and the episode’s winning dish was featured on the menu at the restaurant.
Lagasse teamed with fellow Food Network personality Mario Batali in Bobby Flay and White House executive chef Cristeta Comerford on an episode of Iron Chef America which aired on January 2, 2010. 
Lagasse served as the “Master Menu” of the TNT show cooking competition On the menu , qui ran for one season in 2014. The show Was hosted by Ty Pennington . 
In 1996, Lagasse was a guest on the cult show, ” Ghost Coast to Coast” , including Martin Yan , “prepare meals for Space Ghost .
In 1998, he became a food correspondent for ABC’s Good Morning America , which he continued today. 
Lagasse briefly starred on Emeril , a TV sitcom on NBC during the 2001 fall season with Robert Urich , in which he played a fictionalized version of himself. It was canceled after eleven episodes.
Lagasse acted as Grand Marshal of the 2008 Tournament of Roses Parade and presided over the nationally telecast corner-toss before the game wearing a business suit-a rarity for Lagasse who is normally attired in chef’s garb.
He made a guest appearance is Kate Plus 8 During the show’s 5th season to help celebrate icts 100th episode in May 2009. He aussi Provided the voice of Marlon the Gator in the 2009 Disney movie , The Princess and the Frog.
In 2012, Lagasse appeared as an episode of the HBO drama series Treme .
Lagasse has appeared on the Home Shopping Network and QVC.
Philanthropy and activism
Established in 2002, the Emeril Lagasse Foundation supports non-profit organizations and educational initiatives that create opportunities for children to realize their full potential. [ Citation needed ]
Emeril Lagasse Foundation has more than $ 6 million in grants for children’s charities. Projects funded by the Foundation include an outdoor classroom, gardens, fresh foods cafeteria and teaching kitchen at Edible Schoolyard New Orleans and Orlando Junior Academy’s Edible Schoolyard also a Brand new culinary kitchen at Orlando Junior Academy. He is an accessible learning student at St. Michael Special School, a four-year culinary arts program for high school students at New Orleans Center for Creative Arts, the Emeril Lagasse Foundation Hospitality Center at Reconcile Café and Hospitality Training At Liberty’s Kitchen for at-risk youth preparing healthy school meals. Each fall, the foundation hosts its signature annual fundraiser, Carnivale du Vin, which ranks among the ”
In 2010, Lagasse appeared in a commercial campaign to raise awareness of the Deepwater Horizon oil spill . Also starring in the commercial were Sandra Bullock , Peyton and Eli Manning , Jack Del Rio , Drew Brees , James Carville , Blake Lively , and John Goodman .
New Orleans cuisine , which uses local Louisiana ingredients in its own interpretation of Creole cuisine, strongly influenced by Asian, Portuguese, Southwestern, and other cultures.  However, Lagasse’s restaurants are not all the same. Emeril’s Tchoup Chop in Orlando serves Asian cuisine, while Delmonico’s Steakhouse at The Venetian in Las Vegas is a classic steakhouse with a Creole flair, and Emeril’s Italian Table serves rustic Italian-inspired fare.
Merchandising and endorsements
Lagasse has a wide range of branded products. On June 8, 2000, he signed a deal with B & G Foods to create a line of dry grocery products marketed under the label “Emeril’s.”  The product line includes pasta sauces, marinades, salsas, and Lagasse’s signature “Essence” spice blend. In 2004 it is his name for a line of fresh produce made by Pride of San Juan. These products, branded “Emeril’s Gourmet Produce”, include spring mix salad blends, fresh herbs, and heirloom tomatoes. Lagasse’s complete assortment of products can be found on its own web site at http://www.emerilstore.com/ .
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 .
On February 19, 2008, Martha Stewart Living Omnimedia announced it had acquired the rights to all Emeril products including cookware, cookbooks, television shows, and food products in a $ 50 million agreement. Lagasse retains rights to its restaurants and corporate offices. 
Lagasse met his first wife, Elizabeth Kief, while working at a restaurant called “Venus De Milo” to pay his way through school.  After the birth of daughters Jessica and Jillian,  Kief and Lagasse divorced. Lagasse married a second time to a fashion designer, Tari Hohn, but that ended in divorce.  Alden Lovelace, Alden Lovelace.  He and Lovelace had a sound, Emeril John Lagasse IV, March 2003, and a daughter, Meril Lovelace Lagasse, on December 10, 2004.  In 2011, Lagasse and his family moved to Destin, Florida .  Hilda Lagasse died on August 24, 2016. 
In popular culture
On the animated television show Futurama , Lagasse is frequently parodied by the alien leader Elzar from Neptune, Who Often uses Lagasse’s signature “Bam!” And a very similar catchphrase, “Knock it up a notch!”
The following are some examples of Emeril’s cookbooks:
- New New Orleans Cooking (1993)
- Louisiana Real and Rustic (1996)
- Emeril’s Creole Christmas (1997)
- Emeril’s TV Dinners (1998)
- Every Day’s a Party (1999)
- Prime Time Emeril (2001)
- Emeril’s There’s a Chef in My Soup !: Recipes for the Kid in Everyone (2002)
- From Emeril’s Kitchens: Favorite Recipes from Emeril’s Restaurants (2003)
- Emeril’s There’s a Chef in My Family (2004)
- Emeril’s Potluck (2004) – Full cast and crew
Emeril Lagasse is the chef / owner of 13 restaurants in the United States. These include:
- Orlando : Emeril’s Orlando, Emeril’s Tchoup Chop
- New Orleans : Emeril’s New Orleans, NOLA Restaurant, Emeril’s Delmonico, Meril
- Las Vegas : Emeril’s New Orleans Fish House at MGM Grand , Delmonico Steakhouse at The Venetian , Table 10, and Lagasse’s Stadium at The Palazzo
- Bethlehem, Pennsylvania : Emeril’s Chop House, BAM (Burgers and More by Emeril), and Emeril’s Fish House, all at the Sands Casino Resort
Awards and honors
- Best Southeast Regional Chief, James Beard Foundation, 1991
- Chief of the Year, GQ magazine, 1998
- Most Intriguing People of the Year, People magazine, 1998
- Executive of the Year, Restaurants & Institutions magazine, 2004
- Distinguished Service Award, Wine Spectator , 2005
- Gaming Hall of Fame , inducted 2008 
- Lifetime Achievement Award, The Food Network, 2009
- Culinary Hall of Fame , inducted 2013 
- Taste Hall of Fame, Taste Awards, 2013
- Humanitarian of the Year, James Beard Foundation Award , 2013
- Lifetime Achievement Award, Taste Awards, 2014
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